Raspberry buttercream frosting is smooth and creamy, perfect for piping onto cakes and cupcakes. This raspberry buttercream recipe is made with real raspberries for a sweet and tart raspberry flavor. Pair this frosting with chocolate, vanilla, white, or lemon cake or cupcakes for the perfect bite!
Ingredients for Raspberry Buttercream Frosting
- Unsalted butter: Room temperature for easy creaming.
- Powdered sugar: Confectioners’ sugar or icing sugar. No need to sift unless there are lumps.
- Raspberry reduction: Cook and puree frozen or fresh raspberries to create a concentrated raspberry sauce. Scroll down to see how to make it or check out this blog post on how to make raspberry reduction!
- Salt: A pinch of salt contrasts the sweetness and enhances the flavors.
- Vanilla extract: Vanilla extract rounds out the flavors in the buttercream.
- Heavy cream: Heavy cream or heavy whipping cream helps the buttercream become smooth and creamy.
How to Make Raspberry Buttercream Frosting
First things first – we need to make raspberry reduction! You can make raspberry reduction a day before making the buttercream or the day of, just be sure that it is at room temperature for best results.
To make the raspberry reduction, all you need is 2 cups of fresh or frozen raspberries.
- Add raspberries to a saucepan. Cook over medium-low heat, stirring occasionally. Use the spoon to mash and break up the raspberries as they cook and soften. The mixture will start to reduce and thicken slightly. After about 10 minutes, remove the saucepan from the heat.
- Carefully use an immersion blender or transfer the raspberries to a food processor and pulse until smooth. The mixture will be very hot, so be careful.
- Once the raspberry mixture has a smooth consistency, run through a fine mesh strainer to remove any seeds. Then, transfer to a heatproof bowl and cool completely. Store the raspberry reduction in an airtight container.
This recipe calls for 1/2 cup of raspberry reduction. Two cups of frozen raspberries will typically yield about 1/2 cup of raspberry reduction, but be sure to measure it out when adding to the buttercream.
Raspberry buttercream frosting
- Whip room temperature unsalted butter for 5 minutes until light, pale, and fluffy.
- Add powdered sugar in two additions, mixing on low in between each addition.
- Pour in cooled raspberry reduction and mix on low.
- Add in vanilla extract and salt.
- Drizzle in heavy cream while mixing on low.
- Turn the mixer to medium speed and mix for an additional 3 to 5 minutes.
Raspberry Buttercream Frosting Recipe Tips
Make perfect buttercream frosting
Strain the raspberry reduction to remove seeds
To create smooth and silky buttercream, I highly recommend running the raspberry reduction through a fine mesh strainer/sieve to remove any seeds. Because we are using an immersion blender to puree the cooked raspberries, most of the seeds will disappear, but running the raspberry puree through a strainer helps remove any excess seeds.
This recipe makes approximately 4 to 5 cups of frosting. This is typically enough frosting to ice 3 dozen cupcakes or frost a 3-layer 7-inch or 8-inch cake. This will vary depending on how much frosting you use.
Using raspberry buttercream frosting
Storing and serving
Raspberry buttercream frosting can be stored in an airtight container in the fridge for up to 2 weeks. To use, bring to room temperature and rewhip with your mixer until smooth and creamy. To serve, bring the buttercream to room temperature for the best taste and texture.
Frequently Asked Questions
Can I freeze the buttercream?
Yes! The buttercream can be stored in an airtight container or wrapped well in plastic wrap in the freezer for up to three months! To use, bring the buttercream to room temperature and rewhip on medium-high speed until smooth and creamy.
Can I use raspberry jam in place of raspberry reduction?
For this recipe, I do not recommend using raspberry jam for two main reasons. Number one, raspberry jam is sweetened which will add additional sweetness to the berry buttercream which could make it too sweet. Number two, when using jam, the raspberry flavor will be a bit muted and less fresh tasting. If you use raspberry jam, I cannot guarantee this recipe will work well.
Could I tint the buttercream?
How do I make strawberry buttercream frosting?
You can make strawberry buttercream frosting with the same process! Check out my recipe for strawberry buttercream frosting to see how it’s done! Instead of using raspberries to make a reduction, use strawberries!
Raspberry Buttercream Frosting
- Stand mixer or electric hand mixer
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- ½ cup raspberry reduction see blog post for more information
- ½ tsp salt or to taste
- 2 tsp vanilla extract
- ¼ cup heavy cream
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk or paddle attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add in raspberry reduction and continue to mix on low speed.
- Add vanilla extract and salt and mix on low until combined.
- Slowly drizzle in the heavy cream while mixing on low speed. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to medium and whip for an additional 3 to 5 minutes until the buttercream is smooth and creamy.