Raspberry Buttercream Frosting

This Raspberry Buttercream Frosting packs a fruity punch! It's so delicious and can be enjoyed all year round.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings cups

Calories 1323kcal

Author Mara

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