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homemade raspberry buttercream piped onto a cupcake with fresh raspberries around it
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5 from 2 votes

Raspberry Buttercream

A delicious raspberry buttercream frosting made from scratch using real raspberries (fresh or frozen).
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: Fusion
Diet: Gluten Free, Low Salt, Vegetarian
Servings: 12 servings
Calories: 199kcal
Author: Kachina

Ingredients

  • 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
  • teaspoon salt optional

Instructions

  • 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!

Notes

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.

Nutrition

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