Leave a review below , then snap a picture and tag twosisterscrafting on Instagram so we can see it! Did you Make this Recipe? Let's stay in touch! If you liked our The Best Raspberry Buttercream Frosting post, follow us on Pinterest , Facebook and Instagram! Our best tricks for making outrageously delicious cupcakes for any occasion.

Hi, I have baked your recipes before and love them. This frosting was so good! I could eat it by the spoonful.

I accidentally mixed the butter and sugar together first and then added the raspberry purée, still worked out great! I made the buttercream to go with a lemon cupcake, it turned out great! The color was beautiful and the taste was perfect! It was a bit sour but it paired great with the lemon.

It was a great success — both kids and adults loved it! I had made a double batch, so will have some to use again for cupcakes. Can I use frozen raspberries without thawing them or will it turn the icing runny when left to sit?

Can I make this raspberry buttercream ahead and freeze it? I only need to use it for a wedding cake in two weeks. Also, can I add chocolate to it? Hi Maureen, you can make it ahead and freeze it. I love the idea of adding chocolate to the frosting. It would probably make it not as wet, which is a bonus.

I am definitely going to try this. It would be a good frosting between the layers but it might slide off the side of the cake. Defintiely does not slide off, if you make the right consistency.

It was perfect for my 4 layer red velvet drip cake. Just made the chocolate cupcakes with your raspberry frosting.

They were really good. Will make it again. This looks delicious, but if I wanted to make this a cream cheese frosting instead of a buttercream, how should I alter the recipe?

It will need to be on something flat like a cookie or sheet cake. Just in case anyone is thinking about doing this, the recipe will not work with vegan butter!! I think the fresh raspberries reacted with the vegan butter.

Too bad! Huge success! can you freeze this frosting? I have 4 containers of black raspberries I would like to try this with. Made this last week for fun experimenting purposes and it was a hit! Love the aspect of using fresh raspberries. Thanks for the recipe! I live in the UK and I am bit confused about which butter to use.

Is english salted butter suitable for this recipe or shall I use unsalted? Made this for a vanilla cake and added some vanilla extract to the frosting and it came out so delicious.

Love the tart taste from the raspberries! I think it might turn a bit grey-ish — I think you could get it to blue but you might need to use a little more food coloring. I would try a gel Food Coloring. They are usually more concentrated so you can get a brighter color with less food coloring.

I made this frosting over the weekend. I found that my frosting was quite grainy. Any tips on how to avoid this? I continued to let it beat in my kitchen aid with the paddle attachment but it did not smooth out.

Should I have sifted the powdered sugar or had the butter softer? There is so much liquid in this recipe that usually takes care of any graininess. Definitely try sifting the powdered sugar next time.

This recipe is sooo good! The recipe was enough for 24 cupcakes! The butter and sugar together creamed nicely and the flavor of the raspberry is just tart enough.

I will definitely use this again! Hi Tracy! We are so glad that you liked the frosting. It is one of our favorites too. I love it on Brownies! I assumed we were missing the usual milk. But since nobody had commented about it, and it was definitely not in the recipe….

I went ahead and added the raspberry puree. THAT is the only liquid in the recipe, and it turned out perfect after that. But Wow…. Yes, the flavor is HEAVENLY!!!!

Thanks for this Keeper!!! oops, I meant Double it!!! But, I would still say to double it for lots of cupcakes, or a medium sized layered cake!! I plan on making this to go on top of chocolate cupcakes for a wedding, but I need to know if I can store the frosting in the piping bag in the refrigerator or if it has to stay in the bowl and then be whipped up again before using.

I made it even simpler on myself by using Thrive Life freeze dried raspberries, so I got a super strong flavour without needing to drain off the excess liquid from the raspberries. Any suggestions to save it?

The plan to fill macaron shells thanks! Hi Ellen … First, the raspberry flavor will continue to develop and will be stronger in a couple of hours. To fix the immediate problem there are two things you can do.

First, put the frosting back in the refrigerator and let it set back up a bit and see if that helps. It might be that the butter is melting but it will harden back up in the refrigerator. Hope this helps! Good luck. Just made this for graduation cupcakes.

Way easier than I thought it would be. They got a ton of compliments. Hi Janet — Yay! This one is definitely a crowd pleaser. made this today and everyone flipped over it! How to Thicken Homemade Frosting. How to Fix Grainy Buttercream Frosting.

Please leave a comment on the blog or share a photo on Instagram. Your email address will not be published. Notify me via e-mail if anyone answers my comment.

Skip to content Jump to Recipe. Continue to Content. Ingredients 2 stick of unsalted butter, room temperature cups of powdered sugar tablespoons raspberry powder from freeze dried raspberries see note below 1 teaspoon lemon juice 1 teaspoon vanilla extract tablespoons of heavy cream.

Instructions In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the raspberry powder, starting with 1 tablespoon and adding more as needed for the ideal color and flavor, lemon juice, and vanilla extract the frosting will be super thick.

Add cream as needed, 1 spoon at a time until the frosting is smooth and fluffy. Use frosting as desired. Did you make this recipe?

PREV PREVIOUS RECIPE NEXT NEXT RECIPE. Recipes Dessert. Raspberry Jam Buttercream. Submitted by Roxanne J. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product.

This recipe is from the Culinary Concoctions by Peabody blog. I Made This. photo by Roxanne J. Ready In: 10mins. Ingredients: 5. Yields: 24 cupcakes.

ingredients Units: US. Did anyone try this recipe with a dairy free butter?

To achieve the desired consistency, gradually add heavy cream while continuing to mix at medium speed. Start with a small amount and add more as needed until the frosting reaches a smooth and spreadable texture. Be cautious not to overmix, as it can lead to a runny frosting.

The color of your frosting is dependent on how much raspberry powder you add. Start with a little and add more as desired for taste and color.

If you find that the frosting is too thin, you can refrigerate it for a short while to firm it up. For an extra wow factor, you can drizzle raspberry puree or fresh berries on top. Leftover frosting can be stored in an airtight container in the refrigerator for up to a week or frozen for later use.

Just make sure to bring it to room temperature and rewhip it before using it again to restore its smoothness. So, what are you waiting for?

Whip up a batch of Raspberry Buttercream and take your desserts to new heights of deliciousness. With its vibrant raspberry flavor, gorgeous color and silky texture, this homemade frosting will become your go-to recipe for adding that special touch to your favorite cakes, cupcakes, and more.

One of my favorite uses of this frosting are these Raspberry Lemon Cookies — they are beautiful too! How to Thicken Homemade Frosting. Great change of pace from chocolate or vanilla frosting.

Shawna W. While we felt this was too sweet on the white cake we tired it on, I made a dark chocolate cake and it complemented it perfectly! Dark chocolate cake, this raspberry buttercream, fresh raspberries on top and finished it off by drizzling dark chocolate all around. see 3 more reviews.

Tweaks MOST POPULAR MOST RECENT. I used half the amount of jam and butter with 2 cups of sugar to make filling for some almond macarons and they were delicious! Natalie S. i used only 3 cups of sugar because i liked the consistency.

RECIPE SUBMITTED BY. Roxanne J. One of the islands in the Caribbean. I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes. Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good!

Buttercream frosting is the ultimate creamy, fluffy frosting for cakes and cupcakes. This four-ingredient recipe for raspberry buttercream takes just minutes to make. Be sure to read our tips on How to Frost a Cupcake , and try our Buttercream and Cream Cheese Frosting , too!

And since raspberries were on sale at the grocery store this week, I stocked up and bought way too many packages. The kids and I ate a bunch, we made raspberry jam , and we also made this delicious raspberry buttercream recipe that was too good not to share with all of you!

I used this delicious frosting to top some vanilla cupcakes made from a box cake mix, and it was AMAZING!

STRAIN — Strain the pureed raspberries through a fine-mesh strainer to separate the seeds from the juice. I push the juice out with the end of a wooden spoon.

The seeds can be discarded. Combine raspberry juice with butter and powdered sugar in a large bowl and stir or mix with a hand mixer or in a stand mixer on low speed until desired consistency. The frosting should be light and fluffy. Use raspberry frosting on top of your favorite cupcakes, cookies, or cake, and add a few more fresh berries for garnish and more raspberry flavor.

This frosting recipe will harden in the refrigerator, so keep at room temperature or place it in the fridge if you need it to harden and hold its shape a little more.

Do not put this in the freezer as it will not freeze well. I love hearing from you! Submit your question or review below.