Raspberry Buttercream

This raspberry buttercream frosting is creamy and sweet with natural flavor from fresh raspberries. The soft pink color looks beautiful piped unto cakes, cupcakes or cookies!

Prep Time: 10

Total Time: 10

Servings:

Ingredients

1 cup unsalted butter , softened
4 ½ cups powdered sugar (reserve 1/2 cup for the end)
½ teaspoon vanilla extract
1 cup fresh raspberries
pinch of salt

Instructions

Place the raspberries in a blender or food processor. Puree the raspberries.
Then pour into a sieve or fine mesh strainer. Press the juice out with a spatula. You should have about 1/2 cup puree.
In a large bowl, beat the butter, vanilla and a pinch of salt with an electric mixer until nice and fluffy. Then slowly add in the powdered sugar, reserving 1/2 cup. Add in the raspberry puree and mix until combined. Then slowly add the last 1/2 cup powdered sugar until you reach your desired consistency.
Frost cupcakes or cake as desired.

Notes

Butter: Make sure to leave the butter out an hour before making or follow these tips on how to soften butter.

Berries: You can swap raspberries with fresh strawberries to make strawberry buttercream.

Nutrition