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!
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.
- 6 oz fresh raspberries
- ½ lb salted butter, softened
- ½ lb unsalted butter, softened
- 7 cups powdered sugar
- 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.
- 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.
- Once you've added 5 cups of sugar, add the raspberry puree. Continue adding the remaining two cups of sugar as before.
- 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.
- 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.