Description
A luscious Raspberry Buttercream Frosting that combines rich creaminess with the tart burst of fresh raspberries, perfect for cakes and cupcakes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 cup fresh or frozen raspberries
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
Instructions
- Cook the raspberries: In a small saucepan, combine the raspberries and heat them over medium heat. Stir occasionally until they break down and become juicy, about 5 to 7 minutes.
- Strain and cool: Once cooked, strain the raspberry mixture through a fine mesh sieve into a bowl, pressing lightly to extract as much puree as possible while removing seeds. Allow the raspberry puree to cool completely.
- Beat the butter: In a large mixing bowl, beat the softened butter with an electric mixer on medium-high speed for 3 to 5 minutes, until it turns pale and fluffy.
- Add the sugar: Gradually add the sifted powdered sugar, mixing on low speed to combine completely. Once incorporated, increase the speed to high for an additional minute, making the frosting light and airy.
- Incorporate raspberry puree: Slowly add the cooled raspberry puree, one tablespoon at a time, beating the mixture between each addition to maintain a smooth consistency.
- Finish the frosting: Mix in the vanilla extract and, if desired, the lemon juice. Beat for another minute until the frosting is smooth and fluffy, ready to adorn your desserts.
- Use or store: Use immediately to frost cupcakes, cakes, or cookies. Alternatively, refrigerate in an airtight container until ready to use.
Notes
This frosting can be made a day in advance. Store it in the refrigerator, and simply re-whip before using. Experiment with different berries for variations.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 20g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg