Bright, naturally pink, and bursting with tangy berry flavor, this Fresh Raspberry Buttercream is the kind of frosting that steals the show on any cake or cupcake. It’s everything you want from a homemade buttercream: silky, airy, and loaded with the kind of real, sun-kissed raspberry flavor you just can’t get from a bottle. If you love striking desserts with a fresh-fruit twist, this gorgeous and easy-to-make buttercream absolutely deserves a spot in your baking lineup!
Ingredients You’ll Need
What makes Fresh Raspberry Buttercream so fabulous is its simplicity — each ingredient is crucial for that signature taste, texture, and stunning hue. Here’s what you’ll need, plus a tip for each one to help you get the best results every time.
- Fresh raspberries: Use ripe, vibrant berries for the boldest color and brightest flavor—frozen berries work in a pinch but fresh gives that extra-summery taste.
- Unsalted butter, softened: Softened butter whips up creamy and smooth, creating the luscious body of your buttercream.
- Powdered sugar, sifted: Sift for lump-free, fluffy frosting; start with less and add more as needed to perfect your texture.
- Vanilla extract: Brings out the natural sweetness of the raspberries and adds an extra layer of aroma.
- Pinch of salt: Just a little balances the sweetness and brightens every berry note.
How to Make Fresh Raspberry Buttercream
Step 1: Cook and Purée the Raspberries
Start with the star of the show: the raspberries. Place them in a small saucepan over medium heat and cook, stirring often. As they break down and release their juices, mash gently with a spatula to help them become syrupy. After 8 to 10 minutes, the mixture will look thick and rich—perfect! Pour the mixture through a fine mesh sieve over a bowl, pressing to extract every drop of smooth purée, then discard the seeds. Be sure to let this purée cool completely before moving on; warm purée can melt your buttercream or cause it to separate.
Step 2: Cream the Butter
In a large mixing bowl, whip the softened butter on its own for 2 to 3 minutes until it turns paler and incredibly fluffy. This step is key for getting that classic Fresh Raspberry Buttercream texture. The better you cream the butter now, the smoother and airier your final frosting will be.
Step 3: Add Sugar, Vanilla, and Salt
Next, gradually mix in 3 1/2 cups of sifted powdered sugar, plus the vanilla extract and pinch of salt. Start on low speed (to avoid the dreaded sugar cloud!) then increase to high, beating until the mixture becomes very pale and fluffy. Taste and adjust salt if needed. You’re looking for a sturdy base that’ll carry all that berry flavor.
Step 4: Incorporate the Raspberry Purée
With your mixer on medium, add the cooled raspberry purée one tablespoon at a time. Beat well after each addition to make sure the purée fully blends without over-thinning the buttercream. The color will magically transform to a dreamy pink with every spoonful—try not to eat it all at this stage!
Step 5: Adjust Consistency
If your Fresh Raspberry Buttercream seems too soft, add more powdered sugar, 1/4 cup at a time, until you reach your perfect, pipeable consistency. If you accidentally go too thick, just whisk in a tiny splash of milk or cream until it’s right. Take a moment to admire that color—your buttercream is ready to use!
How to Serve Fresh Raspberry Buttercream
Garnishes
The final touches make this buttercream pop! Scatter a few whole fresh raspberries, edible flowers, or delicate chocolate curls on top for a bakery-worthy finish. Even a sprinkle of freeze-dried raspberries or lemon zest will elevate both the look and taste.
Side Dishes
This buttercream naturally pairs with classic vanilla, lemon, or rich chocolate cakes, but it’s just as delicious on scones, sandwiched between cookies, or spread on sweet breakfast breads. Try serving alongside a fresh berry salad—your tastebuds will thank you!
Creative Ways to Present
Fresh Raspberry Buttercream shines in layer cakes, piped high on cupcakes, or swirled atop brownies for an extra dose of flair. You can also use it to fill macarons, or pipe sweet little rosettes onto tea cakes and shortbread cookies for a grown-up tea party vibe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, scoop them into an airtight container and refrigerate. The buttercream will keep for up to 1 week—just let it come to room temperature and give it a quick whip before using again for restored fluffiness.
Freezing
For longer storage, Fresh Raspberry Buttercream freezes beautifully! Seal it tightly in a freezer-safe container, label the date, and freeze for up to 3 months. When you’re craving it again, thaw overnight in the fridge, then bring to room temperature and re-whip to achieve maximum creaminess.
Reheating
Buttercream doesn’t require reheating in the traditional sense, but after chilling or freezing, allow it to sit out until fully softened. A quick whip in the mixer will restore its fluffy texture and revive that luxurious, silky mouthfeel you love.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! While fresh berries give the best flavor and color, frozen raspberries work quite well—just thaw and drain them before using to avoid excess liquid in your buttercream.
Why is my buttercream too runny?
Often, runny buttercream is a result of adding warm raspberry purée. Always let the purée cool completely before beating it in, and remember you can always add a little extra powdered sugar to firm things up if needed.
What cakes pair best with Fresh Raspberry Buttercream?
This buttercream is especially dreamy on lemon cake, vanilla layer cake, chocolate cupcakes, or even sandwiched between simple sugar cookies. It’s lovely with anything that benefits from a pop of fruity brightness.
Can I make this buttercream vegan?
Yes! For a vegan version, simply use your favorite plant-based butter and double-check that your powdered sugar is vegan-friendly. The flavor and color will still shine.
How can I intensify the raspberry flavor?
If you crave even more raspberry punch, reduce the purée a bit longer on the stove for a thicker, more concentrated base, or swirl in a tablespoon of raspberry jam. Just be cautious not to add too much extra liquid.
Final Thoughts
If you’ve been looking for a way to upgrade your baking with a show-stopping yet approachable frosting, Fresh Raspberry Buttercream is the answer. It’s vibrant, irresistibly fruity, and sure to brighten up any dessert. Give it a try and your friends and family will be asking for your secret ingredient—no one can resist that naturally pink, berry-rich swirl!
Print
Fresh Raspberry Buttercream Recipe
- Total Time: 25 minutes
- Yield: Frosts 12–18 cupcakes or 1 layer cake 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavor of fresh raspberries with this luscious Fresh Raspberry Buttercream. This vibrant pink frosting is perfect for adding a burst of fruity sweetness to your favorite cakes and cupcakes.
Ingredients
Fresh Raspberry Purée:
- 1 cup fresh raspberries
Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook the Raspberry Purée: In a small saucepan over medium heat, cook the raspberries until syrupy. Strain through a sieve and let cool.
- Make the Buttercream: Beat butter until creamy. Add powdered sugar, vanilla, and salt. Beat until fluffy. Gradually add raspberry purée, beating well. Adjust consistency with more powdered sugar if needed.
Notes
- Ensure raspberry purée is fully cooled to avoid curdling.
- Great with vanilla, chocolate, or lemon cakes.
- Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Frosting
- Method: Stovetop, Mixer
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 20g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 20mg
