Raspberry Buttercream

This raspberry buttercream frosting was originally inspired by a gorgeous pink cake that arrived at my door, having been sent for my birthday by my sister-in-law. Everything about the cake just shouted happiness to me, from the flavor to the color, and I knew I wanted to recreate it at home. 

To begin, I used my mom’s chocolate buttercream method, which is a simple American-style buttercream that always turns out luscious and rich. But instead of cocoa powder, I used freeze-dried raspberries to create the vibrant color and the real fruity flavor I was going for. 

The frosting turned out beautifully vibrant and can easily be adjusted in both color and flavor, depending on how much raspberry powder is included. If you’re looking to elevate your baking game, mastering a delicious frosting like this can take your cakes and cupcakes to the next level with ease.

Ingredients You’ll Need

Please be sure to scroll down to the recipe card below for the complete ingredient list and instructions! 

• Milk – I recommend using whole milk for a richer flavor and creamier consistency. Heavy cream also works! Use either sparingly to adjust the consistency of the frosting. If your butter is very soft or at room temperature, the frosting may not need any milk to loosen it.
• Unsalted Butter – This is key for the rich flavor and smooth, creamy consistency we’re after. Salted butter works well in some frostings like chocolate, but with this one, stick with unsalted for the best flavor. 
• Powdered Sugar – Also known as confectioners’ sugar, this sweetens the frosting without making it grainy. 
• Freeze-Dried Raspberries – Unlike fresh raspberries or frozen raspberries, which can introduce too much liquid into your frosting, freeze-dried raspberries (which are real raspberries) are perfect for baking applications. The process of freeze drying intensifies and preserves the fruit’s flavor and nutrients while removing moisture. They process into a fine powder that can easily blend into buttercream for a rich, real raspberry flavor. Purchase the freeze dried raspberries whole or already powdered.
• Rose Water – I love to include this for a subtle floral taste. However, you can also substitute vanilla extract or use a combination of the two for a slightly different taste.

How to Make Raspberry Buttercream Frosting

Once I realized how easy it is to make buttercream at home, I never went back to store-bought frosting options again! Here’s an overview of my simple process: 

1. Pulverize the freeze-dried raspberries. Pulse the raspberries in a food processor until a fine powder forms. Then, use a fine mesh strainer to sift the powder and remove any larger pieces or seeds that could make your frosting lumpy. 
2. Cream the butter. Next, use a stand mixer or hand mixer to beat the butter until smooth. You can also use a wooden spoon to beat by hand, but that takes a lot of work if the butter is not super-softened! 
3. Combine ingredients. Mix the powdered sugar in with the butter a little bit at a time. Then, add the raspberry powder, and mix on low speed. Incorporate the milk or heavy cream one tablespoon at a time. Once your desired consistency is achieved (smooth, spreadable, and thick), add the rose water and mix again. At this point, I give my frosting a quick taste test and add more raspberry powder as needed.

My Top Tips and Tricks

• Use room temperature ingredients. Let your butter come to room temperature so it is very soft before beating. This is key for a smooth, creamy frosting. 
• Use a paddle attachment. Use the paddle attachment for your stand mixer for a smoother frosting. A whisk attachment lightens the buttercream too much and can cause too many air bubbles.
• Include food coloring. A few drops of red or pink food coloring will create an even more intense pink shade, but the freeze-dried raspberry powder usually provides plenty of color.

How to Use

My favorite way to use raspberry buttercream is with white cake, layer cakes, sheet cakes, and cupcakes. Remember, there is no shame in baking a cake from a mix, then slathering this gorgeous homemade buttercream on top!

This frosting is perfect with my Valentine’s Day cake, heart cake, double chocolate cake, and chocolate cupcakes. Or, use it to layer lemon cake or coconut cake for a vibrant, spring-inspired dessert. 

For an extra boost of fruit flavor, I like to drizzle some homemade raspberry sauce over slices of the raspberry buttercream frosted cake. Or, I spread a thin layer of raspberry jam on cake layers (beneath the frosting) for an extra hit of raspberry flavor and color.

This frosting also works wonderfully on wedding cakes. Use it as a filling between layers, and frost the cake with white chocolate ganache frosting for a white chocolate raspberry cake.

FAQs

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