This is the easiest Raspberry Buttercream frosting recipe. It is 5 simple ingredients, takes only minutes to whip together, and uses freeze dried raspberries for the best flavor.
2tablespoonheavy whipping creamplus 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
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.
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.