Raspberry Buttercream Frosting
Posted May 27, 2026
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This buttercream raspberry frosting is made with 6 ingredients including fresh raspberries blended into a smooth puree for a bold natural raspberry flavor and beautiful pink color! This raspberry buttercream frosting and tastes amazing slathered on your favorite cakes, cupcakes, and cookies.
If you’re looking for a sweet, fruity frosting made with real ingredients (no artificial dyes or flavors) – this homemade raspberry buttercream frosting is just what you need! It has a rich, fresh raspberry flavor and a gorgeous natural pink color – no food coloring required!
It’s made from scratch with 6 ingredients, and it’s a no-cook recipe so it’s super easy to make! All you have to do is blend the raspberries really well so there are no seeds, then mix everything together.
Use it on your favorite cakes and cupcakes- like this chocolate raspberry cake, vanilla cupcakes and yellow cake. It truly elevates any dessert and makes it extra special!
Raspberry Frosting: Ingredients & Substitutions
- Raspberries. Fresh raspberries are the best choice. However, you can use frozen raspberries – just let them thaw in a colander to drain out excess water before blending.
- Granulated sugar. Sometimes raspberries can be a little tart, so we blend them with a Tablespoon of granulated sugar to bring out their sweetness. You can use honey or brown sugar, or omit the sugar if your raspberries are very sweet.
- Salted butter. Unsalted butter works well too.
- Vanilla extract. The seeds of 1 vanilla bean or vanilla bean paste are good substitutes.
- Fine sea salt: Just a pinch of salt really brings out the flavor.
How to Make Raspberry Frosting
Let’s walk through this recipe together step-by-step, and don’t forget to watch the video.
Begin by blending the raspberries and sugar in a small blending container. If you use a larger container, you will need to pause, scrape down the sides, and continue blending.
Blend raspberries well
For a smooth frosting, the raspberries must be blended extremely well. You want the mixture to be completely smooth with no seeds. I suggest using the smallest blending contianer you have with a high-powered blender for the best results.
The goal is to blend until it’s completely smooth and there are no seeds left. Using a blender to pulverize the seeds cuts out a few steps of needing to cook and strain the berries.
Then, beat the butter until smooth. I always beat the butter first so that it doesn’t get lumpy.
Then, add 1 cup of the powdered sugar, raspberry puree, vanilla, and sea salt and beat until combined.
Add additional powdered sugar, 1 cup at a time, until you reach your desired consistency.
You can choose the consistency of your frosting. Less powdered sugar will make it less firm, and perfect for a cake filling. More powdered sugar will make it thicker and firmer, so it holds up to piping.
Serve
Serve the raspberry buttercream on your favorite baked goods or as a filling to your favorite cakes. Here are some suggestions:
- Slather it on homemade raspberry brownies or the best fudgy brownies.
- Use it as a filling and/or frosting on cakes like the best chocolate cake, yellow cake, or double it and use it on vanilla sheet cake.
- Pipe it onto some cupcakes like these chocolate cupcakes or vanilla cupcakes.
- Slather it on sugar cookie bars, or use it to frost sugar cookies.
Store/Freeze
Store leftover raspberry buttercream frosting in an airtight container in the refrigerator for up to 5 days or freezer for up to 1 month. I often freeze it in the piping bag; just be sure to remove the metal tip.
Let the frosting come to room temperature before using. Make sure to be patient and do not microwave the frosting.
Raspberry Frosting Recipe FAQS
Yes. While I prefer fresh, you can use frozen raspberries. You just need to thaw them first and drain excess water in a colander before blending.
Blending fresh raspberries and sugar into a delicious puree imparts a rich raspberry flavor.
Add more powdered sugar if your frosting is too soft. Or chill it a bit if your kitchen is too warm.
Honestly, you can but it’s not ideal. If you do, the frosting will be a little bit sweeter. And make sure to use seedless jam.
Add more powdered sugar a bit at a time until you reach your desired consistency. Chilling the buttercream briefly can also help firm it up.
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Raspberry Frosting Recipe
Video
Ingredients
- ½ cup raspberries (3 ounces)
- 1 Tablespoon granulated sugar
- ½ cup salted butter (softened)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
- 3 cups powdered sugar*
Instructions
- Put the raspberries and sugar in the container of a high-power blender and blend until smooth (I suggest using a small blending container or blender – a large one will not work). (makes ¼ cup raspberry puree)
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat together the butter.
- Then add the raspberry puree, vanilla, sea salt and 1 cup powdered sugar until smooth.
- Add remaining powdered sugar, 1 cup at a time, until you reach your desired consistency.
- Use to frost your favorite cakes, cookies, etc.
Notes
- Raspberries. Fresh raspberries are the best choice. However, you can use frozen raspberries – just let them thaw in a colander to drain out excess water before blending.
- Granulated sugar. Sometimes raspberries can be a little tart, so we blend them with a Tablespoon of granulated sugar to bring out their sweetness. You can use honey or brown sugar, or omit the sugar if your raspberries are very sweet.
- Salted butter. unsalted butter works well too.
- Vanilla extract. the seeds of 1 vanilla bean or vanilla bean paste are good substitutes.
- Fine sea salt: just a pinch of salt really brings out the flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
