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Raspberry Buttercream Frosting
Yield: 5 cups
Sweet, tangy, and smooth, this raspberry buttercream frosting adds a bright pop of raspberry flavor to any dessert. Homemade raspberry reduction gives the frosting a natural sweet and tart flavor and a beautiful pink hue without food coloring. It pipes beautifully and pairs perfectly with chocolate, vanilla, citrus, or almond bakes.
Equipment
Ingredients
- 2 cups (454 g) unsalted butter (room temperature)
- 5 cups (600 g) powdered sugar
- ½ cup (60 g) raspberry reduction (how to make raspberry reduction)
- ¼ cup (60 ml) heavy cream (room temperature)
- 2 tsp (2 tsp) vanilla extract
- ½ tsp (0.5 tsp) salt
Instructions
- Before making the buttercream, make the raspberry reduction. You can make the raspberry reduction up to a week in advance and store it in an airtight container in the refrigerator. Bring the reduction to room temperature before making the buttercream.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add in the raspberry reduction and mix on low speed until fully combined with the butter mixture. Then, add in the heavy cream, vanilla extract, and salt, and continue to mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 3 to 5 minutes until it is smooth and creamy. If the buttercream looks split or curdled, this is normal, just continue to whip until it emulsifies and turns smooth and creamy. Then, turn the mixer to low speed and mix the buttercream for several minutes to remove air bubbles.
- Optional: To smooth out the buttercream, melt 1 cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Notes
Storing & Serving:
- Room temperature: Store the frosting in an airtight container at room temperature for 1 day.
- Refrigerator: Store the frosting in an airtight container or wrapped in plastic wrap in the refrigerator for 2 weeks. To use, bring the frosting to room temperature and re-whip with an electric mixer.
- Freezer: Store the frosting in an airtight container or wrapped in plastic wrap in the freezer for 3 months. To use, bring the frosting to room temperature and re-whip with an electric mixer.
Nutrition
Serving: 1cup | Calories: 1249kcal | Carbohydrates: 143g | Protein: 1g | Fat: 78g | Saturated Fat: 49g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 3g | Cholesterol: 209mg | Sodium: 255mg | Potassium: 55mg | Fiber: 0.2g | Sugar: 127g | Vitamin A: 2450IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 0.2mg
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