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.
Process the raspberries in a food processor or blender until pureed.
Place a metal sieve over a bowl and push the puree through a metal sieve to remove the seeds.
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 10-20 minutes, or until it is about ¼ to ⅓ 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 ½ cups of the powdered sugar.
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 ½ cup at a time until you get the desired sweetness level. Finally, beat in the whipping cream (if needed).
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 20-30 minutes.
If using salted butter, remove the salt form the recipe. I personally prefer unsalted butter.
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. Frosting can be frozen for up to 2 months, then thaw in the fridge.
Makes enough for:
12-18 cupcakes with a piping bag
24 cupckes with a thin layer of frosting using a knife
9x13 inch sheet cake, with some leftover frosting
for a 3-layer 8-inch layer cake, double the recipe
Nutrition information is based off the frosting divided between 18 cupcakes (not including the cupcake).