Sweet and tangy raspberry buttercream recipe is easy to make and is the perfect finishing touch for your favorite cake or cupcakes!
I’m honestly not a huge fan of raspberries, but I wanted to share this yummy Raspberry Buttercream recipe today because it goes perfectly with a recipe that I’m sharing later this week (it’s rich and chocolate-y! Can you guess it?!)
The reason I don’t generally like raspberries is because the seeds get stuck in my teeth, but with this recipe, you can just strain them out and get a smooth, tangy raspberry flavor without any of the crunch from the seeds. Of course, if you love the seeds, you’re also welcome to skip the straining step and keep them in!
This Raspberry Buttercream recipe also calls for a reduction, but don’t let that intimidate you. It’s super simple, and mostly hands off. From there, it’s basically your average buttercream recipe. Use it to top your favorite cupcakes, or fill and frost a decadent cake!
Raspberry Buttercream Recipe
- 1 heaping cup raspberries
- 2 tablespoons lemon juice
- 1 cup 2 sticks butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk or cream
- Place raspberries and lemon juice in a food processor and process until smooth.
- Place puree in a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Simmer for about 20 minutes, or until you have about ⅓ cup of raspberry puree mixture left. Remove from heat.
- OPTIONAL: Strain reduced raspberry mixture through a fine mesh strainer at this point to remove any leftover seeds or skin, if desired. (I do not strain mine.)
- Allow to cool to room temperature.
- In a large mixing bowl, add butter and raspberry puree. Beat together with a mixer until mixture is smooth.
- Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
- Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
- You can frost your cupcakes with the raspberry buttercream frosting as soon as they are completely cooled. You can spread or pipe it on.
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