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
Scale
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
