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!
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!
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!
Freeze-Dried Raspberry Buttercream
A light, balanced raspberry buttercream that's packed with flavor. The perfect addition to any cake!
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (17g) freeze-dried raspberries
- 3 tbsp (45ml) whole milk, room temperature
- 1 tsp vanilla extract
- 4 cups (480g) powdered sugar
- pinch of salt
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.
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.
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.
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.
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.
What will you do with your raspberry buttercream? Let me know in the comments or tag me on Instagram if you make this recipe!