Description
Indulge in the delightful sweetness of this Fresh Raspberry Buttercream frosting that bursts with the vibrant flavor of fresh raspberries. This luscious buttercream is perfect for adding a fruity twist to your cakes and cupcakes.
Ingredients
Scale
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup fresh raspberries
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook the Raspberries: In a small saucepan over medium heat, cook the raspberries until they break down and release their juices, about 5–7 minutes. Push the mixture through a fine mesh sieve to remove seeds and let the puree cool completely.
- Prepare the Buttercream: In a large bowl, beat the softened butter until smooth and creamy. Add 2 cups of the powdered sugar, vanilla, and salt and beat until well combined. Add the cooled raspberry puree and mix well. Gradually add the remaining powdered sugar until the buttercream reaches your desired consistency. Beat on high for 2–3 minutes until light and fluffy.
Notes
- Ensure the raspberry puree is fully cooled before adding it to avoid curdling the butter.
- For a thicker consistency, add more powdered sugar; for a smoother spread, add a touch of milk.
- This frosting pairs beautifully with vanilla, lemon, or chocolate cakes and cupcakes.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Frosting
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 140
- Sugar: 18g
- Sodium: 15mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
