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Home » Frosting & Fillings » Raspberry Buttercream Frosting

Raspberry Buttercream Frosting

Published: Apr 30, 2023 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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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.

Raspberry Buttercream Frosting on a vanilla sheet cake. It's sliced into square cuts of cake on small white circle and square plates on a white marble herringbone table..

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!

Two hands holding a vanilla sheet cake frosted with raspberry buttercream frosting and topped with fresh raspberries and leaves of mint.

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

Raspberry Buttercream Frosting ingredients on a white marble background. Each item is labeled with a dark red rectangle with white text font in all capitalization.

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

Freeze dried raspberries in a mini food processor and ground to a crumb. The lid is removed and it sits on a white table.  In the upper left corner is a dark red square with a white '1' in the center.
  1. Using a mini food processor, food processor or blender, process the freeze dried raspberries into a powdery crumb.
 Raspberry freeze dried powder in a small fine mesh strainer with seeds in the strainer in a white bowl on a white table. In the upper left corner is a dark red square with a white '1' in the center.
  1. 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.
Butter being beaten in a large red stand mixer with beater attachment. In the upper left corner is a dark red square with a white '3' in the center.
  1. In a stand mixer fitted with a paddle attachment or a handheld mixer, beat butter on medium speed for about 2 minutes until creamed.
Raspberry buttercream frosting beaten in a large red stand mixer with beater attachment.  In the upper left corner is a dark red square with a white '4' in the center.
  1. 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.

Raspberry buttercream spread on a vanilla sheet cake on an antique baking tray lined with a sheet of white parchment paper. The tray sits on a white marble surface.

Recipe FAQ

Can I double this recipe? or make a smaller batch?

Yes! Just increase or decrease ingredient quantities as needed.

Do I have to sift the powder sugar and freeze dried raspberry powder?

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.

How much frosting does this make?

This makes about 3 cups of frosting.

What kind of cake would this frosting be good for?


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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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.

Two hands holding a vanilla sheet cake frosted with raspberry buttercream frosting and topped with fresh raspberries and leaves of mint.

Raspberry Buttercream Frosting

Mara
This Raspberry Buttercream Frosting packs a fruity punch! It's so delicious and can be enjoyed all year round.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Dessert
Cuisine American
Servings 3 cups
Calories 1323 kcal

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!

Notes

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.
 
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Serving: 3cups | Calories: 1323kcal | Carbohydrates: 180g | Protein: 3g | Fat: 70g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 185mg | Sodium: 17mg | Potassium: 289mg | Fiber: 11g | Sugar: 165g | Vitamin A: 2182IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 1mg
Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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