Fresh Raspberry Buttercream
A silky smooth raspberry buttercream made with fresh or frozen berries. Perfect for pairing with layer cakes, cupcakes, macarons, and more!
Servings 2.5 Cups
Ingredients
- 5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries
- 1 Cup (226g) unsalted butter, room temperature
- 3 1/2 Cups (420g) powdered sugar
- pinch of salt
Instructions
Make the Reduced Raspberry Purèe
- Using a food processor, purèe the raspberries (you’ll end up with about ½ Cup after this). Add the raspberry purèe into a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature (either in the refrigerator or on the counter) before moving on in the recipe.
Make the Raspberry Buttercream
- With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes.
- Add the powdered sugar about a cup at a time and mix on low speed, making sure each addition is fully incorporated before adding the next. Scrape down the bowl and paddle as needed.
- Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth, scraping down the bowl and paddle as needed, 1-2 minutes.
Notes
*Frozen Berries: if using frozen berries, thaw and dry them completely before purèeing in a food processor. Because of the extra liquid content the ice adds, you may need to cook the purèe for slightly longer than 10-15 minutes to get it to a jam-like consistency.
Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to one week. When you’re ready to use it, bring it back to room temperature and re-mix in your stand mixer on low speed to bring back to smooth buttercream consistency.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake
- To have enough for frosting and decorating as well, double the recipe.