Raspberry Buttercream Frosting
This raspberry buttercream frosting can be made from fresh or frozen berries. It's thick, creamy, smooth & you can easily pipe it on cakes or cupcakes. You'll love the pretty pink color and fresh raspberry flavor.
Servings: 18 cupcakes
Ingredients
- 2 cups raspberries* (about 250 grams) fresh or frozen
- 1 cup unsalted butter* (226 grams) softened to room temperature
- 4-5 cups powdered sugar (440-550 grams)
- 1/4 teaspoon salt
- 1 tablespoon whipping cream (15 ml) if needed
Instructions
- Process the raspberries in a food processor or blender until pureed.
- Place a metal sieve over a bowl and pour the puree through a metal sieve to remove the seeds. You will need to use the back of a spoon or rubber spatula to push the puree through the sifter. I recommend doing this 1/2 at a time.
- Add the seedless raspberry puree to a small-medium sized saucepan over low-medium heat and gently boil the mixture while stirring occasionally.
- Allow to boil for 20-30 minutes, or until it is about 1/4 to 1/3 of the original volume. It should be thick like jam.
- Remove from the heat, spoon the mixture into a glass bowl, and cool the mixture fully. You can speed up the process by placing the mixture in the fridge or freezer - just be careful of condensation forming and getting into the reduced puree.
- In a large bowl, beat the butter until fluffy. Turn the mixer on low beat in 2 1/2 cups of the powdered sugar. If the powdered sugar is lumpy, be sure to sift it first.
- Then beat in 2-3 tablespoons of the chilled, thickened raspberry puree & salt. (The puree must be fully cooled when you add it - otherwise, the frosting can separate).
- Beat in the rest of the powdered sugar about 1/2 cup at a time until you get the desired sweetness level. Finally, beat in the whipping cream (if needed).
Notes
- Raspberries: If using frozen berries, thawing them in the fridge will make it easier to process in the food processor/blender. You will also need to boil the berries down for longer because there will be more liquid to boil out from the ice. It will likely take closer to 30-40 minutes.
- Butter: If using salted butter, omit the salt from the recipe. I personally prefer unsalted butter.
- Make-Ahead Tips: Puree the berries, remove the seeds and boil down the puree (steps 1-5) up to 48 hours before you plan to frost the cupcakes. Store in an airtight container in the fridge. Then make the frosting (steps 6-8) the day you plan to frost and serve the cupcakes.
- Storage and Make-Ahead Tips: Store frosted cakes & cupcakes at room temperature for up to 8 hours, or in the fridge for up to 3 days. Bring to room temperature on the counter before enjoying. Frosting can be made ahead of time, placed in a container and refrigerated for up to 2 days. Bring to room temperature on the counter, then beat with an electric mixer (if needed) until smooth before frosting cakes and cupcakes.
- Makes enough for:
- 12-18 cupcakes with a piping bag
- 24 cupcakes with a thin layer of frosting using a knife
- 9x13 (23x33 cm) inch sheet cake, with some leftover frosting
- for a 3-layer 8-inch (20-cm) layer cake, double the recipe
- for a 2-layer 8-inch (20-cm) layer cake, multiple by 1.5
- for an 8x8 inch (20x20 cm) or 9x9 inch (23x23 cm) pan of brownies or cake, divide the recipe by 2
- Nutrition Details: Nutrition information is based off the frosting divided between 18 cupcakes (not including the cupcake) and is an estimate only.
Nutrition
Calories: 202kcal | Carbohydrates: 28g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 35mg | Potassium: 18mg | Fiber: 1g | Sugar: 27g | Vitamin A: 331IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg