You’ll love the vibrant raspberry flavor in this easy raspberry buttercream frosting. Made with real raspberries brightened with fresh lemon juice, this velvety frosting adds a delicious fruity element to baked goods that’s just sweet enough.
It couldn’t be simpler to make, either! Make and chill a no-fuss raspberry reduction, add it to a creamed mixture of powdered sugar and butter, and whip until it reaches the color and consistency you’re looking for! For more buttercream recipes, try my classic buttercream frosting, French buttercream, or chocolate buttercream frosting.
What You Need To Make This Recipe
Raspberries — I used fresh raspberries, but you can use frozen instead (see below for more information).
Lemon juice — fresh lemon juice helps the raspberries to break down and thicken properly and also adds brightness to the raspberry buttercream.
Confectioners’ sugar — for a perfectly smooth, velvety consistency, use lump-free powdered sugar. If your sugar is quite lumpy out of the package, sift it before using.
Butter — use unsalted butter for the best flavor in this real raspberry frosting.
How To Make Raspberry Buttercream
1. To a saucepan, add the real raspberries and lemon juice and place over medium heat.
2. Once the mixture heats up, mash the raspberries, then let simmer for about 10 minutes.
3. Strain the mixture through a fine mesh sieve into a bowl and throw out any solids. Cover the raspberry reduction and chill for about 2 hours.
4. Cream the room-temperature butter on medium speed with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment.
5. Gradually beat in the confectioners’ sugar while mixing on low speed.
6. Then add the raspberry sauce a tablespoon at a time until the frosting reaches your desired consistency and color. I usually end up using about ¼ cup of the raspberry puree.
Can I Use Frozen Raspberries?
Yes, you can use frozen raspberries instead of fresh fruit, as long as they are not packed in syrup. Depending on how much liquid they release as they defrost, you may have to reduce the berries for longer so the reduction is not too watery for the raspberry frosting.
How Much Frosting Will This Yield?
This fresh raspberry buttercream recipe makes enough frosting to cover 12 cupcakes, frost the top of a 9×13-inch sheet cake, or lightly fill and frost an 8-inch two-layer cake. For layer cakes, I recommend doubling the recipe for thicker coverage or if you are making a larger three-layer cake.
How To Use Raspberry Frosting
This tart and fruity frosting pairs very well with a variety of cakes! Pipe it on top of chocolate cupcakes, vanilla cupcakes, or lemon cupcakes. Use it to frost layer cakes like a classic vanilla cake and chocolate cake.
You can use it as a filling for macarons, whoopie pies, or a Swiss roll. It’s also delicious when used as the frosting between cake layers like pistachio cake or lemon cake.
Can I Freeze This Frosting?
Yes, you can freeze raspberry buttercream frosting for up to 3 months in a freezer bag or freezer-safe container. Thaw it overnight in the refrigerator, then beat it again to restore its smooth consistency. You can also freeze cupcakes and cupcakes that have been frosted with this buttercream.
Pro Tips For Making This Recipe
- Use jam as a quick shortcut. Replace the reduction of fresh berries with seedless raspberry jam. You may need to add a splash of milk or lemon juice to the frosting as the jam might be thicker than the reduction. Follow the recipe as written from step 3.
- Use softened butter. Butter straight out of the refrigerator will not cream properly, so be sure to set out the butter about an hour or so before you start working on the frosting. If you forget, follow my simple guide for how to soften butter in a matter of minutes.
- If you like your frosting less sweet, try incorporating the raspberry reduction into Swiss meringue buttercream or Italian buttercream. You will love the result!
- Don’t add all the raspberry reduction at once. Depending on how thick you need the frosting, you may not use all the reduction. Add 1 tablespoon at a time so you have full control of the buttercream’s consistency. I typically use about ¼ cup of raspberry reduction.
Frequently Asked Questions
If the raspberry frosting is too thick after you add the reduction, thin it out with a splash of milk or a little more lemon juice.
You can leave raspberry buttercream at room temperature, covered, for up to 24 hours before using it. Once the cake or cupcakes are frosted, they can stay at room temperature in an airtight container for up to 3 days.
To store the buttercream longer, transfer it to an airtight container and refrigerate for up to 1 week. Bring it to room temperature and beat it again before using.
There are a few reasons why this happens. If there is too much liquid in the raspberry reduction, the frosting may split. If this happens, add more confectioners’ sugar until the consistency is correct.
Ingredient temperature can also cause frostings to break and become clumpy. If the ingredients are too cold, you can gently heat the outside of the mixing bowl for a few seconds with a kitchen torch or blow dryer. If the ingredients are too warm and you’re struggling with butter that is too soft, place the bowl in the fridge for 5 minutes and then whip the mixture again.
If you love this recipe try these out!
If you’ve tried this raspberry buttercream recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Raspberry Buttercream Recipe
Equipment
- Saucepan
- Electric hand mixer or stand mixer
- mixing bowl
Ingredients
- 1 cup raspberries (120g)
- 3 tablespoons fresh lemon juice
- 1 pound confectioner’s sugar (450g/ about 4 cups)
- 1 cup unsalted butter room temperature (226g)
Instructions
- Add the raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
- Strain the mixture into a bowl through a fine mesh sieve, and discard any solids. Cover the raspberry mixture and chill until cold, about 2 hours.
- Cream the room temperature butter for a few minutes on medium speed with an electric or stand mixer.
- Gradually beat in the confectioner’s sugar while mixing on low speed, and add the raspberry reduction a tablespoon at a time until the desired color and consistency are reached. (I usually end up using 1/4 cup.) Use the frosting immediately.
Notes
- Use jam as a quick shortcut. Replace the reduction of fresh berries with seedless raspberry jam. You may need to add a splash of milk or lemon juice to the frosting as the jam might be thicker than the reduction. Follow the recipe as written from step 3.
- Use softened butter. Butter straight out of the refrigerator will not cream properly, so be sure to set out the butter about an hour or so before you start working on the frosting. If you forget, follow my simple guide for how to soften butter in a matter of minutes.
- If you like your frosting less sweet, try incorporating the raspberry reduction into Swiss meringue buttercream or Italian buttercream. You will love the result!
- Don’t add all the raspberry reduction at once. Depending on how thick you need the frosting, you may not use all the reduction. Add 1 tablespoon at a time so you have full control of the buttercream’s consistency. I typically use about ¼ cup of raspberry reduction.
