Everything about Raspberry Buttercream says “happy”! Happy Valentine’s Day, Happy Birthday, Happy Wedding, Happy Spring, Happy Summer, Happy to be Happy! The secret to the all-natural deep pink color and true raspberry flavor is freeze-dried raspberry powder. 

I’ve gone on here in the past that pink is, essentially, my signature color (though I’ve also been associated, happily, with green, with blue). A couple of years ago, a gorgeous pink birthday cake arrived at my door from my sisters-in-law (for real, just the way flowers would, a cake arrived), and I’ve wanted to make my own version of that glory ever since. It was pink not just in color, but flavor too.

The secret to the incredible color and flavor of raspberry buttercream does amazing things to both a cake and eater of cake. I use my mom’s chocolate buttercream method, which is American-style buttercream with just butter, confectioner’s sugar, and flavorings. Where cocoa powder makes chocolate buttercream, use freeze-dried raspberry powder. The powder whizzes up from freeze-dried berries with ease in food processor and allows much more control over the consistency of the frosting without the added moisture of fresh fruit. Raspberry buttercream frosting can be vibrant, deep pink hue or light pink, depending on how much raspberry powder is added.

Then, in place of vanilla: rose water. Because there is no finer pairing in food sensory glory than rose water with red berry. Restraint with the rose is essential, but rose water plays a perfect supporting role to the red berry diva.

If you’re looking to elevate your baking game, mastering a delicious frosting like this can take your cakes and cupcakes truly next level. While I do love my fluffy white cake recipe, the cake is not the showstopper here. It is but a vehicle for frosting! Even a footed cake plate adorned with roses, while so lovely, is a member of the chorus. Use any white cake you will (I won’t tell, *boxed cake*), and any lovely plate in your pantry. This frosting is perfect for layering on vanilla cupcakes, chocolate cakes, or a lemon cake, and it guarantees a gorgeous pink color that will make any dessert stand out.

Why Freeze-Dried Raspberries?

Using freeze-dried raspberries is a game-changer. Unlike fresh 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 preserves the fruit’s flavor and nutrients while removing moisture. They process to a fine powder that can easily blend into buttercream for a rich, real raspberry flavor.

Ingredients for Raspberry Buttercream

• 1 cup unsalted butter, softened to room temperature to ensure a creamy texture
• 3-4 cups powdered sugar (also known as confectioners’ sugar or icing sugar)
• ½ cup freeze-dried raspberries
• 2-3 tablespoons heavy cream or milk, room temperature
• 1 teaspoon rose water or pure vanilla extract, or a combination of the two

How to make Raspberry Buttercream

Step 1: Pulverize the Freeze-Dried Raspberries

Start by pulverizing freeze-dried raspberries in a food processor. Pulse until they reach a fine powder. Use a fine mesh strainer to sift the powder to remove any larger pieces.

Step 2: Cream the Butter

In the bowl of a stand mixer, or using an electric hand mixer, or with a wooden spoon by hand, beat the softened unsalted butter until smooth. 

Step 3: Add Powdered Sugar

Add the confectioners’ sugar about 1 cup at a time, with the mixer on low speed. Turn the mixer off with each addition, and then back on low until the powdered sugar is fully incorporated. 

Step 4: Incorporate Raspberry Powder 

Next, add the freeze-dried raspberry powder and mix on low speed. Add the heavy cream or milk, one tablespoon at a time, until the buttercream is smooth and spreadable but stiff enough to hold its shape. Add the rose water and mix until combined. At this point, taste your frosting—if you want a more vibrant raspberry flavor and color, add more raspberry powder. 

Use the frosting on layer cakes, sheet cakes, raspberry cupcakes.

Storage and Make-ahead

If you have leftover frosting, store it in an airtight container in the refrigerator for up to one week or in the freezer for up to six months. When you’re ready to use it again, let it come to room temperature and stir well.  

Top Tips for Best Results

1. Room Temperature Ingredients: Ensure butter and eggs (if used) are at room temperature. This helps in achieving a creamy frosting.
2. 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.
3. 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.
4. Raspberry Sauce: For an extra boost of fruit flavor, drizzle some homemade raspberry sauce over slices of the raspberry buttercream cake. Or, spread a thin layer of raspberry jam on cake layers (beneath the frosting) for an extra hit of raspberry flavor and color.
5. Wedding Cakes: This frosting works wonderfully on wedding cakes, providing a refreshing burst of flavor. Use it as a filling between layers, and frost the cake with white chocolate ganache frosting for a white chocolate raspberry cake.