Raspberry Buttercream Frosting
The humble buttercream frosting is now infused with sun-kissed raspberries, whispering a refreshing summer vibe. This easy raspberry buttercream frosting recipe will not let you down!
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Servings: 30
Calories: 198kcal
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.
Nutrition
Calories: 198kcal | Carbohydrates: 198g | Fat: 5.7g | Saturated Fat: 3.5g | Cholesterol: 14mg | Sodium: 39mg | Potassium: 63mg | Calcium: 12mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!