Add a burst of raspberry flavor to any cake or cupcake with this Raspberry Buttercream Frosting. This recipe is made with freeze dried raspberries to create a rich buttercream that's the perfect balance of sweet and tart.
Add a delicious fruity frosting to your cakes and cupcakes! This Raspberry Buttercream Frosting is deliciously sweet and tart. It has the most beautiful and natural pink color from our secret ingredient - freeze dried raspberries.
If you have even tried adding fresh fruit to frosting, the results can be disastrous from the added moisture. Using freeze dried fruit gives you all the amazing fruit flavor and a deliciously creamy frosting. This frosting is wonderful on vanilla and chocolate cake and cupcakes but works well even with lemon or white chocolate cake. You can even use it for cookies or filling macarons!
Plus, this frosting can be enjoyed year round! From spring, to Valentine's day, to Mother's Day! No need to worry til fresh raspberry season for amazing raspberry taste!
Looking for even more raspberry recipes? You have to check out my Raspberry Lemonade Sorbet!
Why You'll Love this Recipe
Delicious sweet and tart! It has so much raspberry flavor.
No added food coloring! This beautiful, vibrant frosting gets its color naturally from the freeze dried raspberries.
Transforms any cake or cupcake with this fruity flavored frosting. Use it on vanilla, chocolate, lemon, coconut, or even orange cake and cupcakes. You can even use it as a delicious filling for macarons.
You can make this frosting ALL YEAR ROUND! No need to wait until fresh raspberry season.
Ingredient Notes
Butter, unsalted - lets you control the amount of salt in frosting. Should be room temperature!
Freeze Dried Raspberries - has so much raspberry flavor! We grind them into a fine powder. Can be found at Target, Trader Joes and even Amazon!.
Powdered Sugar - also known as confectioners sugar.
Vanilla Extract - extra flavor! Real vanilla will result in the best flavor.
Heavy Whipping Cream - helps create a light and fluffy whipped texture.
Step-by-Step Instructions
- Using a mini food processor, food processor or blender, process the freeze dried raspberries into a powdery crumb.
- Sift the freeze dried raspberries with a fine mesh sieve to get rid of the seeds. You want about ½ cup of the raspberry powder.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on medium speed for about 2 minutes until creamed.
- Finally, add in powdered sugar, freeze dried raspberry powder, vanilla extract and heavy cream. Beat on low speed for about 30 seconds and then increase to medium speed for another 30 seconds and then medium-high for another 2 minutes until frosting is well combined and fluffy. You will want to scape the bottom of the mixer at least once with a silicone spatula to ensure everything gets beaten well together. Use immediately!
Expert Tips
Simply Sift! Best practice is to sift your freeze dried raspberry powder and powdered sugar to ensure a lump-free frosting.
Room temperature butter is a must! Cold butter for frosting can result in a chunky frosting or the frosting will not come together. Forgot to soften your butter? Check on this video on how to quickly soften butter. As for the heavy whipping cream, it can be room temperature, however, I have used cold heavy whipping cream in my frosting as well without problem.
Recipe FAQ
Yes! Just increase or decrease ingredient quantities as needed.
Yes to the freeze dried raspberry powder! I felt like the seeds were a little too big in the frosting which is why you should sift it for a smooth frosting.
As for the powdered sugar, if it's super lump, I would highly recommend it but you don't technically have to. Sifting just guarantees a lump free frosting.
This makes about 3 cups of frosting.
This frosting would be great for a variety of cakes and cupcakes! Here are some cake flavor ideas:
- Vanilla
- Chocolate
- Lemon
- Coconut
- Orange
- Lime
- Lavender
- Poppy Seed
- White Chocolate
- Champagne
- Almond
- Pistachio
Storage
Raspberry Buttercream Frosting can be stored in an airtight container for 4-5 days in the refrigerator or 3 months in the freezer. I recommend if you are freezing or storing it in the refrigerator to beat the frosting (after thawing/bringing to room temperature) with a splash of heavy cream to restore the frosting to its proper texture as it will stiffen when cold.
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Raspberry Buttercream Frosting
Ingredients
- 1 cup unsalted butter room temperature
- 2.5 ounces freeze dried raspberries
- 4 cups powdered sugar 480 grams
- ¼ cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Using a mini food processor, food processor or blender, process the freeze dried raspberries into a powdery crumb.
- Sift the freeze dried raspberries with a fine mesh sieve to get rid of the seeds. You want about ½ cup of the raspberry powder.
- In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on medium speed for about 2 minutes until creamed.
- Finally, add in powdered sugar, freeze dried raspberry powder, vanilla extract and heavy cream. Beat on low speed for about 30 seconds and then increase to medium speed for another 30 seconds and then medium-high for another 2 minutes until frosting is well combined and fluffy. You will want to scape the bottom of the mixer at least once with a silicone spatula to ensure everything gets beaten well together. Use immediately!
Did you make this recipe? Let me know!