This is the best Raspberry Buttercream frosting recipe. It is 5 simple ingredients, takes only minutes to whip together, and you choose the texture (you heard right)! Use a whisk for airy and light frosting OR a paddle/spatula for creamy and smooth frosting.
Why You Should Use Freeze Dried Raspberry Powder:
Many recipes out there call for fresh raspberries, frozen raspberries, or even a raspberry jam to give the raspberry flavor to the buttercream. This one uses freeze dried raspberry powder and is the superior buttercream (in my humble opinion HA!). If you haven’t tried using freeze dried fruit powders, I HIGHLY recommend it, for a few reasons:
- THE BEST RASPBERRY FLAVOR: Raspberries are freeze dried at peak freshness and flavor. This means you will always get a true raspberry flavor. It also means you don’t have to worry about flavorless berries ruining your buttercream!
- DOESN’T ADD MOISTURE TO THE BUTTERCREAM: Using fresh or frozen berries and even jams will add unneeded moisture. This moisture can separate the buttercream, but it can also alter the texture and creaminess of the buttercream. No need to worry about any of those things with freeze dried raspberries.
- GIVES THE PRETTIEST COLOR: Isn’t the pink/red color so gorgeous?! And the best part is it is all natural and there is no need to add food coloring.
Watch Me Make This Raspberry Buttercream Recipe (Under 1 Minute):
Ingredients in Raspberry Buttercream
Equipment Needed For This Recipe:
- Hand Mixer OR Stand Mixer: I recommend using a stand mixer (it’s easier) but hand mixers are just as good. This recipe can be made by hand, just know it will take a lot longer to make. But you’ll build your arm muscles!
- Silicone Spatula: This is essential for scraping down your bowl and to smooth out the buttercream after it has combined.
- OPTIONAL TOOLS: For decorating purposes you may need piping bags, piping tips (I like using extra large ones), or an offset spatula for more rustic designs.
How to Make Raspberry Buttercream at Home
TROUBLESHOOTING THE CONSISTENCY:
If the buttercream is too thin, add more powdered sugar (2 tablespoons at a time). If the buttercream is too thick, add more heavy whipping cream (1 tablespoon at a time).
TROUBLESHOOTING THE TEXTURE:
If it is too airy, fold by hand using a silicone spatula to knock some air out of it. If it is too heavy, turn your mixer on high and allow the buttercream to aerate for about a minute or so.
How to Store Raspberry Buttercream Frosting
This Raspberry Buttercream frosting can be stored in the refrigerator or in the freezer (which makes it great for using later and reducing waste)! It can be kept in a glass airtight container, reusable bag, or even a piping bag.
- In the refrigerator it will keep up to 5 to 7 days.
- In the freezer it will last up to 3 months.
When ready to use, remove the Raspberry Buttercream from the refrigerator or freezer and let it sit at room temperature until thawed completely and softened. Place the buttercream in a bowl and whip on medium to high speed with stand mixer or hand mixer before using.
How Much Raspberry Buttercream Do I Need?
This is the question I get most often on my frosting recipes. And honestly, it can be difficult to figure out how many batches of buttercream to make. But don’t worry, I am here to help. Below are my recommendations (keep in mind you may need more or less Raspberry Buttercream frosting, it isn’t an exact science):
- 6 cupcakes: half batch
- 12 cupcakes: one batch
- 24 cupcakes: two batches
- 1 layer cake: half batch
- 6 inch layer cake: one batch
- 8 inch layer cake: two batches
- 8×8 dessert: one batch
- 13×9 dessert: two batches
- Filling 12 cookie sandwiches: one batch
- Filling 48 macarons: one batch
NOTE: Easily double or triple my recipe (without having to do math) by choosing 2x or 3x in the recipe card below.
Raspberry Buttercream Uses
- cupcakes- try it on my Raspberry Cupcakes
- cakes- I love making this homemade white cake, but it tastes great with chocolate or funfetti too!
- on top of brownies or blondies- try it on my Raspberry White Chocolate Blondies
- to fill sandwich cookies, shortbread cookies, and macarons
- on top of sugar cookies
- I like to spread leftover buttercream on graham crackers
Frequently Asked Questions (FAQ’s)
More Frosting Recipes You Might Enjoy:
Raspberry Buttercream
EQUIPMENT
- stand mixer or hand mixer
- Silicone Spatula
INGREDIENTS
- 1 ½ cups unsalted butter - softened to room temperature (3 sticks)
- ½ teaspoon salt
- 2 ½ cups powdered sugar
- ¼ cup freeze dried raspberry powder - I used Thousand Lakes Food Company brand
- 2 tablespoon heavy whipping cream - plus more to reach desired consistency
INSTRUCTIONS
- Choose a stand mixer or hand mixer attachment. The whisk for a light and airy frosting. The paddle for a smooth and creamy frosting.
- On medium-high speed beat the unsalted butter and salt for 3 to 5 minutes. It should be lightened in color and fluffy.
- Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 to 2 minutes. Repeat with the remaining powdered sugar.
- Continue to beat the buttercream on low speed while slowly pouring in the heavy whipping cream. Continue to beat until it has been completely incorporated.
- Add the freeze dried raspberry powder. Fold by hand with a spatula until smooth and well combined.
- Assess the buttercream's consistency:Too thin? Add 2 tablespoons of powdered sugar at a time until desired consistency. Too thick? Add 1 tablespoon of heavy whipping cream at a time until desired consistency.
- Assess the buttercream's texture: Too dense? Turn mixer on at it's highest speed and whip until aerated.Too airy? Use a spatula and fold by hand until smoothed out.
- Prepare the Raspberry Buttercream Frosting for decorating.
VIDEO
RECIPE NOTES
Storing Information:
This Raspberry Buttercream frosting can be stored in the refrigerator or in the freezer (which makes it great for using later and reducing waste)! It can be kept in a glass airtight container, reusable bag, or even a piping bag.- In the refrigerator it will keep up to 5 to 7 days.
- In the freezer it will last up to 3 months.
How Much Raspberry Buttercream Do I Need?
- 6 cupcakes: half batch
- 12 cupcakes: one batch
- 24 cupcakes: two batches
- 1 layer cake: half batch
- 6 inch layer cake: one batch
- 8 inch layer cake: two batches
- 8×8 dessert: one batch
- 13×9 dessert: two batches
- Filling 12 cookie sandwiches: one batch
- Filling 48 macarons: one batch
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
You are killing me!! This is so good and I had to be careful not to eat it all before placing it over my cake. So good and I will find a way to create new dessert just to use your raspberry buttercream. Thank you.
This buttercream frosting is delicious as is but that pink color made my kiddos so impressed!
I honestly couldn’t get over the color of this buttercream. It is SO vibrant and gorgeous, and it tasted divine on the lemon cupcakes it went on!
As someone who loves baking, I always find myself turning to Raspberry Buttercream as my go-to frosting for cakes and cupcakes. The delicate pink color and the natural sweetness from the raspberries make it a beautiful and delicious addition to any dessert. I also love how easy it is to make and how versatile it is, as it can be used to create a variety of flavor combinations.
Such a gorgeous and delicious frosting recipe. Love using it for springtime cakes!