Raspberry Buttercream Frosting is a delightful way to elevate your cakes, cupcakes, and other desserts with a burst of fruity flavor. This creamy frosting combines the richness of buttercream with the tart sweetness of fresh raspberries, creating a light and fluffy frosting that is perfect for any occasion.
Ingredients
Scale:
1 cup unsalted butter, softened to room temperature
4 cups powdered sugar, sifted
1/4 cup fresh raspberries, pureed
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
Pinch of salt
Instructions
Prepare the Raspberry Puree: In a blender or food processor, blend the fresh raspberries until smooth. For a seedless puree, strain through a fine mesh sieve into a bowl and set aside.
Beat the Butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy and pale, about 2-3 minutes.
Incorporate the Sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Scrape down the sides of the bowl as needed.
Add Raspberry Puree: Pour in the raspberry puree, heavy cream, vanilla extract, and salt. Beat on medium speed until the mixture is fluffy and well blended, about 3-5 minutes.
Check the Flavor: Taste the frosting and adjust sweetness by adding more powdered sugar if desired.
Use Immediately: Transfer the frosting to a piping bag or use a spatula to spread onto your cooled cakes or cupcakes.
