Description
This raspberry buttercream frosting is perfect for cakes and cupcakes!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 to 3 cups powdered sugar
- 1 cup raspberries (fresh or frozen)
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Add raspberries to a saucepan and cook over medium heat until syrupy, about 10 minutes. Strain to remove seeds and let cool completely.
- Beat the butter in a mixing bowl with an electric mixer for 3-5 minutes until pale and fluffy.
- Slowly add powdered sugar, 1 cup at a time, mixing well between each addition until fully combined.
- Mix in raspberry puree one tablespoon at a time until desired color and flavor are reached.
- Add vanilla extract and a pinch of salt. Beat once more until frosting is smooth, fluffy, and ready to use.
Notes
- This frosting pairs wonderfully with vanilla or chocolate cakes.
- Adjust the amount of powdered sugar based on your desired sweetness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 200
- Sugar: 24g
- Sodium: 10mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg