Description
Raspberry Buttercream Frosting Recipe – Create a vibrant, fluffy frosting with real raspberries. This easy recipe adds a burst of berry flavor to any dessert.
Ingredients
Scale
- Base Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups (480g) powdered sugar (confectioners’ sugar), sifted
- 2–4 tablespoons heavy cream
- Flavor & Color Boosters:
- 1 cup fresh raspberries
- 1 teaspoon vanilla extract
- Finishing Touches:
- Pinch of salt
Instructions
- Puree Those Berries:: First things first, grab your fresh raspberries and give them a quick whiz in a food processor or blender until they’re a smooth, vibrant puree. This is where the magic starts! I love watching the color transform, it just smells like summer. Don’t worry if it looks a little seedy right now, we’ll fix that. Honestly, this step always feels like I’m making a potion.
- Strain for Smoothness:: Now, push that raspberry puree through a fine-mesh sieve to remove all those tiny seeds. This is CRITICAL for a silky-smooth frosting. I learned this the hard way after a batch of gritty cupcakes – oops! You’ll be left with a beautiful, seedless raspberry essence. Take your time here; it really makes all the difference, trust me.
- Cream the Butter:: In your stand mixer with the paddle attachment (or with a hand mixer), beat the softened unsalted butter until it’s light and fluffy, about 3-5 minutes. It should look almost white and airy. This is where you incorporate air, making your frosting light, not dense. I always get distracted and let it go a little longer; it just gets so fluffy!
- Add the Sugar, Slowly:: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined, then increasing to medium. If you add it all at once, you’ll have a powdered sugar cloud in your kitchen – I’ve done it, it’s a mess! Scrape down the sides of the bowl often. It’ll start to look like frosting, yay!
- Introduce the Raspberry Goodness:: Now, pour in your smooth raspberry puree, vanilla extract, and that tiny pinch of salt. Mix on low speed until everything is just combined. The color will transform into this gorgeous pink! I always hold my breath a little here, hoping for that perfect shade.
- Whip to Perfection:: Increase the speed to medium-high and beat for another 3-5 minutes until the frosting is light, fluffy, and absolutely irresistible. Add heavy cream, one tablespoon at a time, until you reach your desired consistency. It should be easily spreadable but hold its shape. Taste it! Adjust sweetness or tartness if you want. You’re well on your way to a stunning Raspberry Buttercream Frosting Recipe!