Raspberry Buttercream Frosting

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The perfect buttercream for decorating, this raspberry buttercream recipe uses fresh raspberries for a not-too-sweet flavor equally pleasing to kids and adults! Recipe on GoodieGodmother.com

Last week I posted a recipe for almond cake from scratch, and I frosted it with a creamy, crusting raspberry buttercream made with fresh raspberries. It was such a delicious combination, and I’m glad Tara at An Aiming High Wife requested the recipe! I think the last time I had almond cake and raspberry together was when we were cake tasting for our wedding almost 10 years ago. 

Raspberry didn’t make the cut. The Godfather is picky about his fruit frosting and filling flavors, and since many of the easy crusting raspberry frosting recipes call for the use of jam, they often end up a touch sweet for his liking. The reason most call for jam or a sugar/fruit puree is because the acid content in the raspberries is just high enough to risk “breaking” your frosting. A “broken buttercream” is one that looks slightly curdled and doesn’t have the velvety smooth texture you want for both piping and eating. If you follow the steps in the correct order though, you can safeguard against a broken frosting easily, and end up with the best fresh raspberry buttercream frosting I’ve tried. The flavor of the fresh raspberries comes through perfectly!

The perfect buttercream for decorating, this raspberry buttercream recipe uses fresh raspberries for a not-too-sweet flavor equally pleasing to kids and adults! Recipe on GoodieGodmother.com

This batch makes about 6 cups of frosting. I was able to decorate the mini 4″ cake in the almond cake recipe photos and about a dozen or so cupcakes, with a little extra left over. This frosting is wonderful with almond cake, but I think it would also pair really well with chocolate or vanilla.

Raspberry Buttercream Frosting
 
Prep time
Total time
 
The perfect buttercream for decorating, this raspberry buttercream recipe uses fresh raspberries for a not-too-sweet flavor equally pleasing to kids and adults.
Author:
Recipe type: Dessert
Serves: approx 6 cups
Ingredients
  • 6 oz fresh raspberries
  • ½ lb salted butter, softened
  • ½ lb unsalted butter, softened
  • 7 cups powdered sugar
Instructions
  1. Place the fresh raspberries into a fine-mesh sieve over a mixing bowl. Using the back of a spoon, press the fruit against the sides of the sieve to squeeze out the juices and some of the pulp, leaving the seeds in the sieve. This makes about ½ cup of smooth puree/juice.
  2. In a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butters together until light and fluffy. Add the powdered sugar 1 cup at a time, scraping the bowl and mixing on low after each addition.
  3. Once you've added 5 cups of sugar, add the raspberry puree. Continue adding the remaining two cups of sugar as before.
  4. If your frosting is too thick, add a little heavy cream to thin, if it's too thin, add a little more powdered sugar until the desired consistency is achieved.
  5. Store frosting up to 5 days in the refrigerator in an airtight container with plastic wrap pressed along to top surface of the frosting to prevent crusting. Re-whip before using.

 

The perfect buttercream for decorating, this raspberry buttercream recipe uses fresh raspberries for a not-too-sweet flavor equally pleasing to kids and adults! Recipe on GoodieGodmother.com

Love it? Share it!Share on FacebookPin on PinterestTweet about this on TwitterShare on YummlyShare on Google+Share on StumbleUponEmail this to someone

14 Comments on Raspberry Buttercream Frosting

  1. Kristie
    February 3, 2017 at 3:38 pm (2 months ago)

    Would this frosting work ok on a,layered cake?

    Reply
  2. Paula
    May 26, 2016 at 11:19 pm (10 months ago)

    Your Icing looks beautiful! Im going to try this out!!

    Reply
  3. Melanie batin
    May 7, 2016 at 12:16 am (11 months ago)

    Simply beautiful cupcakes! How did you pipe the frosting to make them look so pretty?

    Reply
    • Mary (The Goodie Godmother)
      May 8, 2016 at 8:59 pm (11 months ago)

      Thank you! I actually explain the technique in my Mermaid Smash Cake Tutorial post. 🙂

      Reply
  4. Dom
    February 12, 2016 at 11:27 am (1 year ago)

    These look so great!!! I’m baking cupcakes for my friends birthday and she asked for raspberry buttercream frosting. I just wanted to know what icing tip you used in the picture.

    Reply
    • The Godmother
      February 12, 2016 at 8:04 pm (1 year ago)

      I used the Wilton 104 🙂

      Reply
  5. Johlene@FlavoursandFrosting
    September 25, 2015 at 1:49 pm (1 year ago)

    These are adorable! I saw them on Food Bloggers Central and just had to come check them out 🙂

    Reply
    • The Godmother
      September 29, 2015 at 7:54 am (1 year ago)

      That’s so sweet! Thank you for stopping by. 🙂

      Reply
  6. My Dish is Bomb
    September 1, 2015 at 12:12 pm (2 years ago)

    Raspberry is one of my favourite flavours for baking because it cuts the sweetness a little and it’s just delicious! Beautiful flowers 🙂

    Reply
    • The Godmother
      September 2, 2015 at 8:47 am (2 years ago)

      It is delicious, isn’t it? Thank you!

      Reply
  7. Danielle @ tiny-trots
    September 1, 2015 at 10:38 am (2 years ago)

    What a beautiful picture! They look so professional. You can’t beat 4 ingredients! I can’t wait to try them.

    Reply

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