Raspberry Buttercream Frosting Recipe

Raspberry Buttercream Frosting Recipe

Course: Dessert

Cuisine: American

Keyword: raspberry buttercream frosting

Prep Time: 10

Total Time: 10

Servings: cups

Calories: 164kcal

Author: Maureen Abood

The secret to the natural deep pink color and raspberry flavor in this buttercream is freeze-dried raspberries. Rose water is a perfect pairing with red berries, and in this buttercream it is divine. Use with sheet cakes, layer cakes, or cupcakes.

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Equipment

1 Food Processor
1 Electric Mixer Fitted with a Paddle Attachment

Ingredients

For the buttercream:

1.3 oz freeze-dried raspberries 1 pouch
1 cup unsalted butter, softened 2 sticks
4 cups confectioners' sugar
1 teaspoon rose water
1-2 tablespoons whole milk or heavy cream room temperature

Instructions

To make the raspberry powder, process the freeze-dried raspberries in the food processor until pulverized. Sift through a fine mesh sieve to remove the seeds.
In an electric mixer fitted with the paddle attachment beat the butter just until it is smooth. Add the raspberry powder and beat on low speed, scraping down the sides of the bowl to get it all incorporated.
Add the confectioners’ sugar 1 cup at a time and mix on low after each addition to incorporate. Add the rose water, and then add one tablespoon of milk, checking the consistency of the buttercream before adding more. The buttercream should be spreadable but thick.

Notes

Storage: Transfer leftover raspberry buttercream frosting to an airtight container, and store it in the refrigerator for up to 5-7 days. Or, freeze it for up to 3 months. To prevent a skin from forming, press plastic wrap directly onto the surface of the frosting before sealing. Thaw in the fridge, and re-whip the frosting at room temperuate before using.

Nutrition