This raspberry buttercream frosting is creamy and fluffy with a natural raspberry flavor. It can be made with fresh raspberries in season or with frozen berries. The pretty pink color is lovely, but it’s the real raspberry flavor that shines. It’s perfect for chocolate or vanilla cakes and cupcakes.
This post was originally published July 26, 2015 and updated April 12, 2022 with new photos and recipe tips
This raspberry buttercream elevates any dessert. The bright pink hue looks beautiful, and the flavor pairs wonderfully with vanilla or chocolate cakes, or spread over a pan of brownies. The frosting is thick, creamy and pipes nicely. Best of all, it tastes like real berries because it’s made from fresh or frozen raspberries — no artificial flavoring or hard-to-find ingredients.
Sweet and creamy, the frosting has a fresh raspberry note that’s almost reminiscent of a raspberry milkshake or an ice cream sundae.
How to Make Raspberry Buttercream Frosting
Using real berries requires a few extra steps, but the result is worth it.
Start by processing the raspberries in a blender or food processor until smooth. You’ll typically get about 2/3 to 1 cup of puree from 2 cups of berries, depending on whether they’re fresh or frozen. Next, press the puree through a metal sieve to remove the seeds. This takes a little elbow grease — use a rubber spatula or the back of a spoon and work in batches so you can lift and discard the seeds as you go.
Gently simmer the seedless puree for 20–30 minutes to reduce its water content. When finished you should have about 3–4 tablespoons of a thick, jam-like raspberry concentrate. The longer you reduce the puree, the thicker and more pipeable the final frosting will be. If you use frozen berries, plan on a longer reduction time because they release more liquid.
Cool the reduced puree completely before adding it to the butter. This is crucial: if the puree is even slightly warm it will melt the butter and cause the frosting to separate. To cool faster, chill the puree in the fridge or freezer, but watch for condensation and wipe any water from the container before using.
Once the puree is reduced and chilled, make the buttercream as you would a standard buttercream:
- Beat the butter until light and fluffy.
- Mix in sifted powdered sugar.
- Add the cooled raspberry concentrate.
- Beat in the remaining powdered sugar and a splash of whipping cream if needed to reach the desired consistency.
If you need to save time, you can use a seedless raspberry jam or preserve, ideally one without added pectin and with a high fruit content. Still, fresh reduced puree delivers the best bright raspberry flavor.
Frosting Tips, Tricks and Troubleshooting
- Reducing the raspberry puree by simmering is essential. If you add unreduced puree, the frosting will be watery and the raspberry flavor will be weak.
- Reduce the puree until it’s very thick so you can add more for flavor without thinning the buttercream.
- The reduced puree must be completely cool before mixing into the butter. Warm puree will melt the butter and spoil the texture.
- Use softened, not melting, butter. It should give slightly when pressed but not collapse.
- Sift the powdered sugar to avoid lumps and achieve a silky smooth frosting.
How Much Frosting Will This Make?
This recipe works well for piping or spreading. It makes enough to:
- Pipe 12–18 cupcakes
- Thinly frost about 24 cupcakes with a knife
- Frost a 9×13-inch sheet cake with some leftover
- For a 3-layer 8-inch (20 cm) cake, double the recipe for a thick layer (or multiply by 1.5 for a thinner layer)
- For a 2-layer 8-inch cake, multiply the recipe by 1.5
- For an 8×8 or 9×9 pan of brownies or cake, halve the recipe
This frosting is creamy, dreamy and delicious. Using real raspberries gives it a fresh flavor that food coloring can’t replicate. It pipes beautifully on vanilla or chocolate cupcakes and complements a wide range of cakes and desserts.
Raspberry Buttercream Frosting
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Ingredients
- 2 cups raspberries* (about 250 grams) , fresh or frozen
- 1 cup unsalted butter* (226 grams) , softened to room temperature
- 4-5 cups powdered sugar (440-550 grams)
- 1/4 teaspoon salt
- 1 tablespoon whipping cream (15 ml) , if needed
Instructions
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Process the raspberries in a food processor or blender until pureed.
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Place a metal sieve over a bowl and press the puree through to remove seeds, working in halves so it’s easier to clear the sieve.
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Add the seedless puree to a small saucepan over low–medium heat and gently simmer, stirring occasionally.
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Simmer 20–30 minutes, or until the puree is reduced to about 1/4–1/3 of its original volume and is jam-like in thickness.
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Remove from heat, transfer to a glass bowl, and cool completely. Chilling in the fridge or freezer speeds this up; just watch for condensation.
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In a large bowl, beat the softened butter until fluffy. Beat in 2 1/2 cups of powdered sugar (sift first if lumpy).
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Beat in 2–3 tablespoons of the chilled, thickened raspberry puree and the salt. Ensure the puree is fully cooled before adding.
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Beat in the remaining powdered sugar about 1/2 cup at a time until you reach the desired sweetness and consistency. Add whipping cream if needed.
Notes
- Raspberries: If using frozen berries, thaw them in the fridge before processing. Frozen berries will require a longer reduction time (closer to 30–40 minutes) because they release more liquid.
- Butter: If you use salted butter, omit the added salt in the recipe. Unsalted butter is preferred for better control of seasoning.
- Make-Ahead: You can prepare the reduced seedless puree up to 48 hours ahead and store it in an airtight container in the fridge. Make the buttercream the day you plan to frost.
- Storage: Store frosted cakes and cupcakes at room temperature up to 8 hours or in the fridge up to 3 days. Bring to room temperature before serving. The frosting itself can be refrigerated up to 2 days; bring to room temperature and re-whip if needed before using.
- Makes enough for:
- 12–18 cupcakes piped
- 24 cupcakes with a thin spread
- 9×13 inch (23×33 cm) sheet cake, with a little leftover
- 3-layer 8-inch (20 cm) cake: double the recipe
- 2-layer 8-inch cake: multiply by 1.5
- 8×8 or 9×9 pan: halve the recipe
- Nutrition: Nutrition info is an estimate based on dividing the frosting among 18 cupcakes and does not include the cupcake itself.
Nutrition
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