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Raspberry Buttercream Frosting
Yield: 4 cups
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!
Equipment
- Stand mixer or electric hand mixer
Ingredients
- 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
Instructions
- 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.
Notes
Raspberry buttercream frosting can be stored in an airtight container in the refrigerator for 2 weeks. To use, bring to room temperature and rewhip until smooth and creamy.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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