Freeze Dried Raspberry Buttercream Recipe

raspberry buttercream recipe by sugar and sparrow

The other day I had an epiphany while I was perusing the aisles at Trader Joe’s. I stumbled upon their selection of freeze dried fruits and when I saw the raspberries I knew I had to try them in a buttercream recipe. The results? Absolutely flawless flavor, not too sweet (like when you use raspberry jam or preserves), not watery (like when you use fresh raspberries), and so easy to work with!

raspberry buttercream recipe by Sugar and Sparrow

The process of freeze drying simply removes the moisture from the raspberries while keeping them packed with flavor. They’re perfect for baking in your favorite scone recipe, throwing into pancake batter, or in this case, grinding into a fine powder with a food processor and tossing into a buttercream recipe. And just look at the color! 

raspberry buttercream with freeze dried raspberries

I’ve used this raspberry buttercream recipe to fill a matcha cake, top vanilla cupcakes, and have even gotten a bit crazy and mixed it with vanilla buttercream to make a flavor ombre as a cake finish. It’s a good pairing for pretty much any cake flavor you could think of!  

raspberry buttercream recipe by Sugar and Sparrow
5 from 1 vote
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Freeze-Dried Raspberry Buttercream

A light, balanced raspberry buttercream that's packed with flavor. The perfect addition to any cake! 

Prep Time 15 minutes
Total Time 15 minutes
Servings 3 cups

Ingredients

  • 1 cup (226g) unsalted butter, room temperature
  • 1 cup (10-12g) freeze-dried raspberries
  • 3 tbsp (45ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • 4 cups (480g) powdered sugar
  • pinch of salt

Instructions

  1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.

  2. Whip the butter using a stand mixer with a paddle attachment on medium speed until it’s creamy and light in color (5-10 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium for 3 minutes.

  3. Add powdered sugar one cup at a time, scraping down the bowl and paddle after each addition. Add a pinch of salt (I like about an eighth of a teaspoon) and mix on low for another 30 seconds. 

Recipe Notes

This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. Just bring back to room temperature and re-whip with your mixer! 


Here’s how I’ve used this raspberry buttercream in the past:

As a filling for a matcha cake. It would also pair perfectly with a chocolate, vanilla, or lemon cake.

Matcha cake with raspberry buttercream by Sugar and Sparrow

Mixed part of it with vanilla buttercream and created a flavor ombre finish on a cake. The top is vanilla, the middle is vanilla-raspberry, and the bottom is raspberry.

raspberry buttercream cake by Sugar and Sparrow

What will you do with your raspberry buttercream? Let me know in the comments or tag me on Instagram if you make this recipe!

6 Comments

  1. Pingback: Favorite Matcha Cake Recipe - Sugar & Sparrow


  2. Really nice frosting, thanks for the recipe! I added 1/2 tsp lemon juice to help bring out the tartness. It tasted wonderful on lemon cupcakes! I also love the idea of pairing it with matcha like you did in your beautiful cake photo!

    • Thanks so much, Sarah! I bet it tasted amazing with a little lemon juice added. I’ll definitely have to try that sometime!!

  3. How big was the cake you put it on? I want to make this (with the ombre style) for my nieces smash cake but I’d like to adjust the height a little. Thanks!

    • Hi Nakita! This recipe makes enough to fill and frost a four inch cake (my four inch cakes are about 5 inches tall). Hope that helps!

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