Description
Indulge in the delightful sweetness and vibrant color of this Fresh Raspberry Buttercream. Made with real raspberries and creamy butter, this frosting is perfect for topping cakes, cupcakes, and more.
Ingredients
For the Raspberry Puree:
- 1/2 cup fresh raspberries
For the Buttercream:
- 1 cup unsalted butter, softened
- 3 1/2 to 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook the Raspberry Puree: In a small saucepan over medium heat, cook the raspberries until they break down and release their juices, about 5–7 minutes. Strain the puree through a fine mesh sieve to remove seeds and let it cool completely.
- Prepare the Buttercream: In a large bowl, beat the softened butter until smooth. Add 2 cups of powdered sugar, vanilla, and salt; beat until well combined. Mix in the cooled raspberry puree and gradually add more powdered sugar until desired consistency is reached. Beat on high for 2–3 minutes until fluffy.
Notes
- Ensure the raspberry puree is fully cooled before adding to prevent curdling.
- Adjust consistency with powdered sugar for thickness or a touch of milk for smoothness.
- Perfect for pairing with vanilla, lemon, or chocolate cakes and cupcakes.
