Raspberry Buttercream Frosting

If you love raspberries, you will love this easy raspberry buttercream frosting! This creamy frosting uses my American buttercream as a base and mixes it with fresh raspberry puree and lemon juice to create a natural flavor with the perfect balance of sweetness. It is a delicious addition to your favorite layer cakes, cupcakes, brownies, and cookies!

Jump to:

• 🌟 Why this is the best Raspberry Buttercream Frosting recipe
• 📝 Ingredient notes
• 👩‍🍳 How to make Raspberry Buttercream Frosting
• 🍰 How Much Raspberry Buttercream Do I Need to Make For A Raspberry Cake?
• ❄️ Storage and Freezing
• 🔍 Troubleshooting
• 🎓 Expert tips
• 🥣 Equipment Notes
• ❓Recipe FAQs
• 🧁 More Frostings
• Raspberry Buttercream Frosting

🌟 Why this is the best Raspberry Buttercream Frosting recipe

1. It is beginner-friendly - My easy raspberry buttercream recipe has less than ten straightforward, beginner-friendly steps and requires just 10 minutes of your time. 
2. No fancy ingredients required - You only need a handful of ingredients that you can find in your local grocery store or pantry!
3. It is absolutely delicious - Unlike some recipes, I do not make my raspberry frosting with raspberry extract. This delicious raspberry buttercream frosting uses fresh, high-quality ingredients to give it the best flavor and texture. Combining the raspberries with the lemon juice creates the perfect balance of sweetness.
4. It is versatile - You can use this old fashioned raspberry buttercream frosting to make a raspberry buttercream cake, cupcakes, or as a topping for my decadent chocolate raspberry brownies or lemon cookies.

📝 Ingredient notes

Butter - is responsible for the creamy texture and delicious flavor, so use a high-quality, high-fat butter for the best results. I use European-style butter with an 82% fat content in this recipe. Always use unsalted butter to control the amount of salt in the recipe. It must also be softened or brought to room temperature before using it.

Powdered sugar - provides structure and gives sweetness to the buttercream. To avoid lumps in the frosting, sift the sugar before using it. See my sugar guide to learn more about the different types of sugar used in baking.

Lemon juice - helps balance out the sweetness in the recipe. Only use fresh lemon juice for the best flavor.

Raspberry reduction - uses fresh raspberries to give the buttercream its raspberry flavor and color. You can also make your raspberry buttercream with jam, but it should be seedless raspberry jam.

Vanilla extract - adds additional flavor to the base buttercream. For the best flavor, use pure vanilla extract or vanilla bean paste.

Salt - also helps to balance out the sweetness. Do not skip it!

Heavy cream - gives buttercream its creamy, fluffy texture. For the best results, use high-quality cream with at least 36% fat content.

🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post.

👩‍🍳 How to make Raspberry Buttercream Frosting

1. Start by making the raspberry reduction with fresh or frozen raspberries. Defrost the raspberries if you make your raspberry buttercream with frozen raspberries. You will need 2-3x more fruit than you expect for the reduction. 
2. Puree the raspberries, then remove the seeds with a sieve. Next, cook the puree in a saucepan over medium heat for 10 minutes to reduce it. Measure the puree once it is slightly thick and some water has evaporated to ensure you have reduced it enough.
3. Bring the butter to room temperature so it is soft enough to cream with the sugar. If necessary, see my guide on how to soften butter quickly. It should be neither too hot nor too cold.
4. Prepare your stand mixer with the paddle attachment. 
5. Set the mixer to medium-high speed and cream the butter for approximately three minutes until it is fluffy and light in color.
6. Add the powdered sugar one tablespoon at a time while mixing on low speed. After adding the sugar, turn the mixer back to medium-high speed and whip for four minutes until it increases in volume and becomes light and fluffy.
7. Reduce the mixer to low speed and add the raspberry reduction, lemon juice, vanilla extract, salt, and heavy cream. Whip for another minute or so until it becomes smooth and silky.
8. The raspberry buttercream frosting should now have the perfect consistency for piping. However, if it is too thick, add one tablespoon of heavy cream at a time until it loosens up. On the other hand, if it is too thin, add two tablespoons of powdered sugar at a time to thicken it.
9. Use immediately while the ingredients are freshly mixed and the butter in the cream is still at room temperature.

💡 Top Tip: Allow the raspberry reduction to cool completely to room temperature before adding it to the mixture. Cool it on the counter or place it in the refrigerator to chill. Adding it while it is too warm can cause the cream to break/separate.

🍰 How Much Raspberry Buttercream Do I Need to Make For A Raspberry Cake?

The measurements in this recipe will generously frost 12 cupcakes. To use this raspberry buttercream for a 6-inch cake, you will need approximately 2x the amount. If you are making a 7-inch cake, you will need 2.5x more. For an 8-inch cake, you will need 3x more.

The amount you use can also vary depending on how much frosting-to-sponge ratio you prefer and if there is any other filling between the layers.

❄️ Storage and Freezing

This raspberry frosting is best if you use it immediately after making it. However, if you have extra frosting left over, store it in a piping bag or airtight container at room temperature for a few hours or in the refrigerator for 3-4 days.

Once refrigerated, you must bring it back to room temperature before use. To increase the volume, whip the cream for another minute or two.

You can freeze the Raspberry American buttercream frosting in an airtight container or freezer bag for up to 3 months. Bringing it back to room temperature overnight is best, then whipping it in the stand mixer for a minute or two, increasing the frosting volume. 

🔍 Troubleshooting

It is too grainy - This can happen if the butter is not soft enough to dissolve the sugar entirely. To fix it, re-whip it with the paddle attachment or add one tablespoon of heavy cream and mix until smooth.

It is too runny - This can happen if the butter is too warm. Add a small amount of sifted powdered sugar to thicken it, two tablespoons at a time. Or, chill it in the refrigerator to help stiffen the cream.

The butter separated from the frosting - This is likely because the butter was too cold. To fix it, add a little warmth to the bowl's exterior (e.g. using a hair dryer) to help soften the butter, then mix until smooth.

🎓 Expert tips

1. Use only high-quality, high-fat butter and heavy cream for the best flavor and creamy texture.
2. Remove the butter from the refrigerator an hour before beginning the recipe to prevent a lumpy, grainy texture. You can also try one of these tips for softening butter quickly.
3. Always mix the powdered sugar at low speed to prevent a huge sugar cloud! 
4. When adding the raspberry reduction and lemon juice, use the mixer on low speed to ensure they thoroughly mix into the buttercream.

🥣 Equipment Notes

For the most accurate and consistent measurements, use a digital scale.

A stand mixer fitted with a paddle attachment is the easiest way to mix the ingredients. You can use an electric hand mixer if you do not have a stand mixer.

❓Recipe FAQs

🧁 More Frostings