This beautiful fresh raspberry buttercream gets all its color and flavor from fresh (or frozen) raspberries!
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 a friend 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. Not this fresh raspberry buttercream recipe though!
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. Then you end up with the best fresh raspberry buttercream frosting I’ve tried. The flavor of the fresh raspberries comes through perfectly!
Isn’t it so fluffy? I just love that about this raspberry buttercream. Even though it’s of the American buttercream style with just butter and powdered sugar, it whips up beautifully! And if you’re looking for a crusting raspberry buttercream, this is it! I’ve used it on cakes and cupcakes and it’s always well received.
This batch makes about 6-7 cups of frosting. Feel free to halve it if you need a smaller batch, but extra frosting can be wrapped well and frozen for up to 3 months. Thaw in the refrigerator and re-whip before using. Easy!
I hope you enjoy this recipe for fresh raspberry buttercream, darlings!
- 6 oz fresh raspberries (about 1 1/2 cups) **
- 1/2 lb salted butter, softened
- 1/2 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 1/2 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.
**Feel free to use frozen berries, just thaw them first.
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