Description
This raspberry buttercream frosting is perfect for cakes, cupcakes, and cookies, offering a light and fruity flavor with a smooth texture.
Ingredients
Scale
- 1 cup unsalted butter, room temperature
- 3 to 3½ cups powdered sugar
- 1 cup fresh or frozen raspberries (thawed)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Puree the raspberries in a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove seeds. Let cool completely.
- In a large mixing bowl, beat the unsalted butter with a hand mixer or stand mixer for 3 to 5 minutes until pale and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition and scraping down the sides as needed.
- Pour in the cooled raspberry puree, vanilla extract, and a pinch of salt. Beat until the mixture is light, smooth, and fully combined.
- If the frosting is too thick, add more raspberry puree or a teaspoon of milk. If too thin, add additional powdered sugar until desired consistency is reached.
- Use immediately to frost cakes, cupcakes, or cookies.
Notes
- This frosting can be stored in an airtight container in the refrigerator for up to 1 week.
- Bring to room temperature before using if stored in the fridge.
- Prep Time: 15 minutes
- Category: Desserts
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg