Oh, buttercream frosting – the unsung hero in my kitchen ever since I opened my bakery doors. The soft and fluffy goodness is a cherry on top itself, but it always introduces a new nuance when paired with other ingredients.
One of the best-sellers in my bakery is raspberry buttercream frosting, satiating the sugar cravings of greedy kids and pleasing even the pickiest adults. Still not believing? Let’s see how it shines with my recipe!
Why You’ll Love This Recipe?
Who doesn’t love the santalizing pinky frosting on a chocolate cupcake or brownie? But raspberry buttercream icing is not all about visual appeal. After years of whipping up this recipe, I’ve come to realize that:
- The tartness of raspberries adds a refreshing edge to the creamy, sweet buttercream, balancing its classic sweetness without overwhelming it. Sink your teeth into the rich, fluffy goodness, and enjoy the sweet-tart burst just like biting a juicy ripe berry. No wonder cupcakes with raspberry frosting are sought-after at my bakery in summer.
- Cupcakes, macarons, brownies, cookies, fruit cakes, or any cake you like, this frosting is the confetti that makes any celebration complete. No matter how humble your treat is, a dollop of raspberry buttercream frosting magically transforms it into a showstopper.
- Oh, and let’s not forget the gorgeous color! I have to admit that the vibrant pink and chocolate treats are a match made in heaven, contrasting yet complementing each other in perfect harmony. Serve them at parties or as a Valentine’s gift – you can never go wrong with that!
How To Make Raspberry Buttercream Icing
Purée The Raspberries
Step 1: Prepare about 2 cups of fresh raspberries, give them a good rinse under water, and let those little guys air-dry; you definitely don’t want any leftover droplets playing spoiler on your raspberry purée.
Step 2: Toss them all into a blender or food processor and blend them well until those crimson crowns turn into a smooth liquid.
Step 3: Sieve the puréed raspberries to get rid of any seeds. This step ensures no chunky fruit bits or hardy seeds can get in the way of the creamy frosting.
Pro Tip: Only pick firm and vibrantly colored raspberries. Steer clear of any mushiness – that’s the last thing you want for a flavor-packed treat.
Secrets For The Frosting
Step 1: Now is the time for butter to shine – it’s the key player for that perfect frosting texture. Put 2 cups of butter with ⅔ cup of raspberry purée into a bowl. I’d recommend using the mixing bowl of the mixer to keep things simple – less hassle with transferring ingredients.
Pro Tip: Never use the butter straight out of the fridge. I usually give it some time to rest at room temp until it reaches a slightly softened texture – the secret sauce for a silky-smooth icing.
Step 2: Mix the two ingredients well until they completely combine. It should take you about 3-4 minutes. Don’t forget to scrape off any lingering raspberry mixture on the spatula or mixing paddle halfway through. We don’t want to miss any of that deliciousness!
Step 3: Dump 10 cups of powdered sugar into the mixing bowl. Now, if you’re watching your waistline or just not big on sweets, feel free to dial it down a bit.
Pro Tip: Here’s my little secret – marshmallow fluff! Yup, you’ve heard it right. Forget runny swirls and droopy peaks! This unexpected twist will step up your homemade frosting game the way you couldn’t expect – holding its shape like a sweet sculpture.
Just be careful not to go overboard and turn it into marshmallow frosting. Of course, just skip it if you don’t have any on hand.
Step 4: Cover up that mixing bowl with a towel to avoid a sugar shower – trust me, it’s not as sweet as it sounds. Now, let the mixer do its thing on the lowest setting for about 30 seconds until you see the sugar get cozy with the rest of the gang.
Take off the towel and scrape off any rebel mixture clinging to the bowl’s wall. Then, continue mixing it on the medium-high setting for 30 to 45 seconds. At this point, the frosting should become fluffy and light like a cloud of sweetness.
Step 5: Well, I hope you never find yourself in this predicament, but I have to admit that sometimes, the frosting comes out too thick than expected.
Remember that we only use ⅔ cup of raspberry purée? Now, just pour the remaining into the bowl and give it another whirl to loosen things up a bit. But don’t go all out, though. Start with a little purée until you hit that perfect consistency.
Now, into the fridge, it goes for an overnight chill session. This chilling time allows the frosting to thicken up a bit while deepening the vibrant raspberry flavor. Because, let’s face it, a cool, fruity frosting is way more refreshing, isn’t it?
Serving Time
Party time! But is it as simple as swirling the icing on a cake? Wait! You have to consider how much frosting you need for your party. With my raspberry buttercream recipe, you should have enough icing for:
- Two 9” x 13” sheet cakes or two 2-layer 8” cakes (cover the whole cake)
- 48 cupcakes if you just spread a thin layer of frosting using a knife
- 30-36 cupcakes if you want to swirl nicely sugar-kissed peaks.
Some Tips To Note
- If you are in a rush and can’t wait for the butter to cool down to room temperature, throw it into the microwave. Slice the butter stick into several parts, set the microwave on medium heat (50% power), and let the butter warm up for 5 seconds. Flip those slices up and heat for another 5 seconds. And you’re good to go!
- Add raspberries to Italian or Swiss meringue buttercreams, and you’re in for a surprise (a good one!). Trust me, the frosting will be incredibly luscious and flavorful.
- Strawberry buttercream frosting is the best stand-in for raspberry one if those berries are not in season.
FAQs
1. Should I Use Fresh Or Frozen Raspberries?
Both work just fine, but I personally prefer fresh berries, which introduce a floral hint and a more delicate texture to the party. If you go for frozen berries, remember to defrost them and drain out any remaining liquid before blending for a bolder flavor.
2. How Long Will The Frosting Sit Out? How To Store?
This type of frosting can only sit out overnight if covered properly with plastic wrap, so I always have to make a new batch every day.
You should refrigerate it after a couple of hours, and it’ll stay good in an airtight container for about 1 week. The best way to prolong its shelf life is to stack it in the freezer, which helps the leftover frosting last up to 4 months.
3. How Can I Fix Too Thin Or Too Thick Frosting?
If the frosting feels too dense, just add more raspberry purée until you find the desired consistency.
Fixing a runny frosting is not that effortless, though. Maybe the butter has been overly melted, so you need to let the frosting chill in the fridge for 30 minutes or 1 hour.
If the texture doesn’t firm up, dump in some cornstarch or powdered sugar. Start with as little as 1 tablespoon of cornstarch or ½ cup of sugar and gradually increase the amount.
More Unique Frosting Recipes:
Raspberry Buttercream Frosting
Ingredients
- ⅔ cup raspberry purée
- 2 cups softened butter my go-to is salted sweet type, but you can use unsalted butter
- 10 cups powdered sugar
Instructions
- Purée 2 cups of fresh or frozen raspberries and sieve them to remove the seeds.
- Take butter from the refrigerator and let it cool down to room temperature. Put ⅔ cup of raspberry purée and 2 cups of softened butter into a mixing bowl.
- Mix them for 3 minutes, and remember to scrape off any raspberry mixture on the paddle so that it can combine well.
- Pour in 10 cups of powdered sugar and run the mixer on the lowest power for 30 seconds. Then, coax the frosting off the sides of the bowl with a spatula and start the mixer again on a medium-high setting for 30 to 45 seconds.
- Add more purée if the icing is too dense. Then, let it chill in the refrigerator overnight.
Notes
- Remember to let the butter cool down and soften at room temperature before mixing.
- Use powdered sugar instead of granulated sugar.
- Don’t use all the purée at once. Leave some to fix the thick frosting (if any).
- Consider your servings to adjust the amount of ingredients.
