Raspberry Buttercream
A delicious raspberry buttercream frosting made from scratch using real raspberries (fresh or frozen).
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert, Snack
Cuisine: Fusion
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 12 servings
Calories: 199kcal
- 120 g raspberries fresh or frozen
- 1 tablespoon fresh lemon juice roughly ¼ a lemon
- 1 ½ tablespoon water
- 150 g unsalted butter softened
- 320 g powdered icing sugar
- ⅛ teaspoon salt optional
Using a blender or food processor, blend the raspberries, lemon juice and water until you get a smooth puree.
Sieve the pureed mix into a saucepan, pushing through as much as you can and discarding the pulp.
Heat over a low-medium heat and simmer for roughly 10-15mins until the puree has reduced to a thick liquid. Allow to cool to room temperature.
While the raspberry reduction cools, beat the butter until pale and fluffy using a stand mixer or in a medium bowl using a hand mixer or wooden spoon.
Sieve in half of the icing sugar to the butter and beat until combined, before sieving in the remaining icing sugar and beating again until smooth.
Add the raspberry reduction to the frosting 1 tablespoon at a time, beating until smooth, until you have the desired colour and flavour (I usually use 1-3 tbsp).
Use your buttercream to frost cupcakes, cakes, cookies and more!
Serving size:
- This recipe makes enough frosting for 10-12 cupcakes or fill and top a 6-inch cake.
- Double the recipe to fully frost (i.e. inside, top and sides) a 6-inch 3-layer cake or 8-inch 2-layer cake.
- Triple the recipe to fully frost (i.e. inside, top and sides) a 8-inch, 3-layer cake.
Storage: Keep raspberry frosting in an airtight container in the fridge. It should keep for up to 4 days.
Freezing: You can freeze your raspberry frosting in an airtight container for up to 3 months. Defrost and re-beat before use.
Top tips:
- If using frozen raspberries, it's easier if you thaw them or microwave them (30-45secs) first before you puree them.
- Use softened room temperature butter for ease of mixing.
- For creamy frosting, beat your butter until it’s pale, light and fluffy first. This could take several minutes with an electric mixer.
Substitutions:
- You can swap the milk for any type, including dairy-free alternatives, or heavy cream.
- Fresh lemon juice works best, but you can swap this for bottled lemon juice in a pinch.
Calories: 199kcal | Carbohydrates: 28g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 26mg | Potassium: 20mg | Fiber: 1g | Sugar: 27g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg