Raspberry Buttercream Frosting – A Delightful Addition to Your Baking Collection
This delicious raspberry buttercream frosting combines the sweetness of raspberry jam with the fluffiness of buttercream, making it a perfect topping for your spring and summer cakes and cupcakes. Enjoy it on chocolate cupcakes or vanilla cakes, whatever your heart desires!
One of the easiest ways to elevate your favorite cakes or cupcakes is by changing up the frosting. For instance, chocolate cupcakes made with a doctored cake mix can be transformed with a variety of frostings, giving a new flavor profile each time.
Opt for classic options such as vanilla or chocolate buttercream, or introduce a tangy taste with cream cheese frosting. You could even opt for lighter touches like whipped cream frosting, and fruity flavors like strawberry or this flavorful raspberry buttercream!
There’s no reason not to keep multiple frosting recipes on hand to accommodate any cake request that comes your way.
How to make raspberry buttercream frosting
This raspberry buttercream frosting is light and fluffy with a creamy finish and a burst of fruity flavor that will make you want to add it to every cake you create!
Ingredients you’ll need
You will only need four ingredients to whip up this frosting:
- 2 cups unsalted butter, room temperature
- 1.5 pounds confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 4-5 tablespoons raspberry preserves
While it looks like a lot of butter and sugar, this recipe provides enough frosting to cover 24 cupcakes or a layer cake, making it a delightful indulgence!
Be sure your butter is at room temperature before you begin. If you forget to take it out in advance, there are quick methods for softening butter available.
If you find yourself short on powdered sugar, fear not! You can learn how to make powdered sugar at home to avoid running to the store.
I tested this frosting using raspberry puree, but it lacked the concentrated flavor needed. However, the raspberry preserves offer a perfect burst of taste! If you prefer, you can use seedless jam to avoid seeds in your frosting.
Making my raspberry buttercream
To create this raspberry frosting, begin by beating the butter in a stand mixer on medium-high speed for about five minutes. This step is crucial for achieving a smooth and creamy buttercream texture.
Next, lower the mixer speed and gradually incorporate the powdered sugar until fully blended. Then add the vanilla and 3 tablespoons of raspberry preserves, mixing until everything is well combined.
Be sure to scrape down the bowl with a rubber spatula to ensure everything is mixed evenly. After mixing, taste the frosting to check for flavor and texture. If desired, you can add the remaining 2 tablespoons of jam gradually until you achieve your preferred raspberry flavor. Keep in mind that adding more than 5 tablespoons may result in a thinner frosting.
Once the jam is added, raise the mixer speed back to medium-high and beat the frosting for an additional 3-4 minutes, until it becomes light and fluffy.
Raspberry buttercream serving suggestions
This raspberry buttercream offers versatile usage options!
It pairs excellently with classic vanilla or chocolate cupcakes and cakes. Additionally, combining it with lemon layer cake or lemon cupcakes creates a refreshing raspberry lemonade fusion!
This frosting can also serve as a delightful cupcake filling; for those who haven’t tried this before, check out a guide on how to fill cupcakes.
If cake isn’t your only focus, this creamy frosting pairs beautifully with cookies as well. It’s perfect for topping sugar cookie bars or within cookie sandwiches, complementing sugar cookies, chewy lemon sugar cookies, or even chocolate sugar cookies.
Make-ahead and storage tips
This raspberry buttercream can be prepared a few days in advance and piped or spread onto cakes and cupcakes whenever you are ready to serve.
To store, cover and refrigerate the frosting in an airtight container for up to three days. When ready to use, bring it to room temperature and beat it with a mixer for about 5 minutes or until smooth. You may need to add a splash of cream or milk to achieve the desired consistency.
Freezing raspberry buttercream
If you have leftover frosting, it can also be frozen for long-term storage.
Store the frosting in a freezer-safe airtight container, and consider adding a layer of plastic wrap on top of the buttercream for added protection. It can be frozen for up to one month.
To thaw, simply leave it in the refrigerator overnight. Before using, allow it to come to room temperature and beat it again with a mixer for about 5 minutes or until smooth; add milk or cream if needed.
Frequently asked questions
Yes! Replace 1/2 cup of butter with 1/2 cup of vegetable shortening if you prefer using shortening in your buttercream.
After spreading or piping, the raspberry buttercream will crust up, making it manageable to decorate. However, it will not harden completely. Remember to add any sprinkles or decorations immediately after applying the frosting.
This frosting maintains its form at room temperature but may begin to droop in hot conditions. For events without air conditioning, it’s best to keep decorated desserts chilled until serving.
Yes, this buttercream achieves a thick, well-holding consistency for both frosting coats and decorative piping. You can adjust its thickness by adding milk as needed.
Yes, you can use salted butter, but remember to omit any additional salt from your recipe.
If you prefer not to have raspberry seeds in your frosting, consider using seedless raspberry jam for a smoother texture.
This recipe yields enough raspberry buttercream to generously frost 24 cupcakes or one 8-inch to 9-inch layer cake.
