Half of the beauty of a cake lies in its frosting, so every time I decorate a cake I try to make it from scratch rather than relying on store-bought options. Take, for instance, the raspberry frosting I am using today- the natural freshness and rich color of this gorgeous frosting shine without the need for any artificial dyes!
So, is it the pretty pink color that makes me love this frosting?
Nope! And before I start raving about its flavor and versatility, let’s clear one thing up: it’s not just one shade of pink; it’s every shade from a soft pastel blush to a deep, bold magenta! Since you are the one who is making this frosting, you get to decide how bold or subtle the color should be.
And we all know the real flavor of raspberry- sweet, tangy, and tart all at once, creating a refreshing taste that lingers in the mouth. When mixed with sugar, lemon juice, salt, and butter, the frosting becomes smooth, creamy, and balanced, making it the perfect finish for any dessert you are baking!
Experiment With Different Flavors To Make Raspberry Buttercream Frosting!
I love the natural flavor of raspberry in this frosting; however, it’s always fun to mix things up and try new flavors on different occasions:
Vanilla
The classic vanilla flavor helps balance the tartness of raspberry and makes it a more rounded, more decadent frosting.
Lemon Zest
For a refreshing aftertaste, add a small amount of freshly grated lemon zest to your frosting and enjoy a bright zing that makes the raspberry flavor pop!
Almond Extract
Want that freshly baked smell to fill up your kitchen? Add a small amount of almond extract to your frosting and enjoy that nostalgic scent along with nutty sweetness.
Coconut
For a tropical vibe, swap a bit of butter with coconut milk and enjoy a delicious coconut-flavored raspberry frosting.
Melted Chocolate
You can’t go wrong with a chocolate and raspberry pairing! Melt chocolates of your choice- milk, dark or white and drizzle the melted chocolate over the frosting for a rich, fudgy experience.
Take A Shortcut With Raspberry Jam!
If you have made raspberry jam recently, stop before reading the rest of the recipe- you are already halfway done with the frosting!
Here’s how you can take a shortcut for making the frosting with raspberry jam:
Mix Jam With Butter and Sugar
Take a mixing bowl and add a few tablespoons of the raspberry jam you prepared. Mix softened butter and sugar with the jam to make your frosting base ready!
Taste and Adjust
Taste to see if the flavors are balanced. Add lemon juice and vanilla for an extra zing and sweetness.
Whisk and Get Ready To Indulge!
Whisk or beat the mixture until it’s light and fluffy. Your delicious raspberry frosting is ready in minutes!
Pro Tips To Make Raspberry Frosting
Your frosting is not perfect when you make it? Please don’t panic; that is okay. Sometimes, experienced bakers also face problems.
So here are some tips to avoid these common problems while making raspberry frosting:
- Always make sure to use room-temperature butter. Cold butter doesn’t cream properly, and warm butter makes the frosting greasy.
- Before adding the powdered sugar or icing sugar, you need to sift them to avoid any lumps.
- Strain the raspberry sauce to remove the seeds before adding them to the frosting, ensuring a smooth frosting.
- If the frosting is too thick, add 1 tablespoon of heavy cream at a time until you have the desired consistency. If it’s thin, then use powdered sugar.
Raspberry Frosting | Raspberry Buttercream Frosting
Ingredients
- 1 cup / 123 g Fresh Raspberries
- 1 & ½ tbsp / 20 g Granulated Sugar
- 2 Tbsp / 30 ml Lemon Juice
- 1 cup / 227 g Unsalted Butter (Softened)
- 4 cups / 400 g Powdered Sugar
Instructions
Make Raspberry Sauce
- Grab a small saucepan and put it on the stove over medium heat.
- Add 1 cup of fresh raspberries and 1 and 1/2 tbsp of granulated sugar into the saucepan.
- Flavor the mixture with 2 tbsp of lemon juice.
- Cook the mixture until the raspberries break down. Mash some of the berries if needed and stir continuously to prevent sticking.
- Lower the heat to a gentle simmer and continue cooking until the mixture thickens.
Strain The Sauce
- Once cooked, remove the raspberry puree from the heat.
- Grab a heatproof bowl and place a fine mesh strainer over it.
- Pour the raspberry puree through the strainer and discard any seeds or solids. Use a spatula to press down and extract as much juice as possible.
- Once strained, you should have around 4 tbsp of raspberry sauce. If the amount is way more, return it to the stove and simmer until it reduces to the desired amount.
- Cover and chill the raspberry sauce in the refrigerator for 2 hours.
Cream The Butter and Add Powdered Sugar
- Take a mixing bowl and add 1 cup of unsalted softened butter to it.
- Use an electric beater to beat the butter for a few minutes on medium speed until it’s smooth and creamy.
- Gradually add 4 cups of powdered sugar, beating after each addition. Repeat until the sugar is fully dissolved.
Add Raspberry Sauce
- Add the raspberry sauce to the butter and sugar mixture and beat until fully blended.
- Continue adding the raspberry sauce to the frosting until you reach the desired raspberry flavor and consistency.
Adjust, Spread and Decorate!
- Taste to see if the flavor and sweetness are balanced. Adjust the raspberry puree or powdered sugar if necessary.
- Get ready to spread the delicious raspberry frosting and decorate cakes, cupcakes, or your favorite treats as you wish!
The vibrant pink color, fruity flavor, and pure homemade raspberry goodness are something that no store-bought frosting can ever replicate! I love using this fresh raspberry buttercream frosting on my cakes, cupcakes, cookies, and pastries by piping it out with a fun nozzle.
Whether it’s a swirl or a lovely rosette, every pattern looks a bit more pretty with the soft pink hue, giving your dessert an elegant finish that’s hard to look away from!
Recipe FAQs
Can I Use Frozen Raspberries To Make This Frosting Recipe?
Yes, frozen raspberries work the same way for this frosting. Simply thaw and strain them properly to remove excess moisture from the raspberry sauce.
How Long Does Homemade Raspberry Frosting Last?
Homemade raspberry frosting lasts for 1 day at room temperature and up to 3 days in an airtight container in the refrigerator.
How Do I Thicken My Raspberry Frosting?
If the frosting seems too runny, simmer the raspberry puree to thicken the mixture. Alternatively, you can add powdered sugar to thicken the frosting.
Is This Recipe Dairy-Free?
No, but you can make the frosting dairy-free by replacing the butter with margarine or dairy-free butter to maintain a similar texture.
How Many Cupcakes Can I Frost With This Raspberry Buttercream Recipe?
This raspberry buttercream recipe can frost 12 to 18 cupcakes, depending on your choice of thickness, and it will frost 8″ and 9″ two-layer cakes. If you want to make more designs, then you need to double the recipe.
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