Description
This Fresh Raspberry Buttercream recipe is a luscious and vibrant frosting made from fresh raspberries, creamy butter, and powdered sugar. Perfect for adding a naturally fruity twist to cakes, cupcakes, and other desserts, this buttercream is fluffy, smooth, and bursting with fresh raspberry flavor.
Ingredients
Scale
Raspberry Puree
- 1/2 cup fresh raspberries (or thawed frozen raspberries)
Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Prepare Raspberry Puree: Mash the fresh raspberries in a bowl and then strain them through a fine sieve to remove all the seeds, yielding about 3 to 4 tablespoons of smooth raspberry puree.
- Cream Butter: Beat the softened unsalted butter in a mixing bowl with an electric mixer for approximately 2 minutes until it becomes creamy and pale in color.
- Add Sugar and Vanilla: Gradually add the sifted powdered sugar, one cup at a time, mixing well after each addition. Then add the vanilla extract and continue to beat the mixture until fully combined.
- Mix Raspberry Puree: Incorporate the raspberry puree into the buttercream one tablespoon at a time, blending thoroughly after each addition until the frosting is smooth, fluffy, and evenly colored.
- Adjust Consistency: If the buttercream is too thin, add more powdered sugar a little at a time until the desired thickness is achieved. If it’s too thick, add a teaspoon of milk at a time to loosen it to the preferred texture.
Notes
- For best flavor, use fresh raspberries when in season or good-quality frozen raspberries that have been fully thawed.
- Sifting the powdered sugar helps prevent lumps and ensures a smooth buttercream.
- Straining the raspberry puree is essential to remove seeds for a silky texture.
- Adjust sweetness and tartness by varying the amount of powdered sugar and raspberry puree as desired.
- Store buttercream covered in the refrigerator for up to 3 days; bring to room temperature and rewhip before use.
