If you want a naturally pink, flavorful frosting that’s easy to make, try this Raspberry Buttercream.
Homemade buttercream instantly upgrades boxed or scratch cakes, cupcakes, cookies, and more. This recipe uses just three ingredients and gets its beautiful color and bright flavor from fresh (or frozen) raspberries.
Raspberry Buttercream Frosting Ingredient Highlights
You can use fresh or frozen raspberries, though fresh works faster and yields a brighter color. Unsalted butter is recommended, but salted butter will also work if that’s what you have—just be aware it will add a touch of salt to the final flavor.
Make sure the butter is softened before mixing. Remove it from the fridge an hour before use to reach room temperature naturally. If you forget, there are quick methods to soften butter safely.
Raspberry Buttercream Tips and Tricks
How to Extract Juice from Raspberries
Extracting raspberry juice concentrates the flavor and produces the pretty pink shade for the buttercream. Place the raspberries in a small pot over medium heat. After a few minutes they will collapse—use a wooden spoon to break them down faster.
Continue cooking until the mixture thickens and starts to bubble slightly, resembling jam. Pour the cooked berries into a fine-mesh sieve set over a bowl and press with a spatula to extract as much juice as possible. Discard or compost the remaining seeds and pulp.
How to Make Pink Buttercream with Raspberries
Place the extracted raspberry juice and softened butter in a large mixing bowl. Using a hand mixer or stand mixer, start on low and increase to high, whipping until the mixture is smooth and uniform. Starting slow helps prevent splashes.
The amount of powdered sugar needed depends on how much juice you extracted and the consistency you prefer. Begin by adding about 3 cups of powdered sugar, then beat until combined. If the frosting is too thin, add more powdered sugar in small increments until you reach the desired thickness—typically between 3¼ and 3½ cups total.
For a lump-free finish, sift the powdered sugar before adding. If you skip sifting, press any lumps against the bowl with a spatula while mixing. If you accidentally add too much sugar and the buttercream becomes too stiff, add a splash of milk to loosen it, but add sugar slowly to avoid an overly sweet result. The raspberries’ tartness helps balance the sweetness.
Serving and Storing Raspberry Buttercream
This naturally pink buttercream is perfect for piping or spreading on cupcakes, layer cakes, cookies, brownies, and more. It holds shape well when piped and spreads smoothly for a simple finish.
At room temperature, buttercream is safe for up to 2 days. For longer storage, keep it in an airtight container in the refrigerator for up to 10 days. You can also freeze buttercream for up to 6 months in a freezer-safe bag; thaw overnight in the refrigerator or a few hours at room temperature and re-whip briefly before using.
3-Ingredient Raspberry Buttercream (Naturally Pink!)
10
10
20
1.5 cups (approx.)
Equipment
-
Large mixing bowl
-
Sieve
-
Hand mixer or stand mixer
Ingredients
- 6 ounces fresh or frozen raspberries (fresh preferred)
- ½ cup unsalted butter
- 3½ cups powdered sugar (approximate, depending on amount of juice extracted)
Instructions
- Add the raspberries to a pot over medium-high heat. After a few minutes they’ll break down. Smash with a spoon to speed things up, then cook until the mixture resembles jam and starts to boil.
- Strain the cooked raspberries through a sieve over a large bowl, pressing with a spatula to extract as much juice as possible. Discard the seeds and pulp left in the sieve.
- Add the softened butter to the bowl with the raspberry juice. Using a hand or stand mixer, cream together until smooth and well combined.
- Sift in about 3 cups of powdered sugar and beat on high to combine. Assess texture and add more sugar in small amounts up to 4 cups until you reach the desired thickness. Pipe or spread on your favorite baked goods.
Pro Tips
- Start the mixer on low and gradually increase speed to prevent splattering when mixing juice and butter.