Sweet and tangy raspberry buttercream recipe is easy to make and is the perfect finishing touch for your favorite cake or cupcakes!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
Calories
Author The Gracious Wife
Ingredients
1heaping cup raspberries
2tablespoonslemon juice
1cup2 sticks butter, room temperature
4cupspowdered sugar
1teaspoonvanilla
1tablespoonmilk or cream
Instructions
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.