Raspberry Frosting Recipe
This raspberry buttercream frosting is made with 6 ingredients including blended fresh raspberries and tastes amazing on your favorite cakes, cupcakes and cookies.
Servings: 12 Servings
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.
Video
Notes
Ingredient Notes & 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.
Nutrition
Serving: 2Tablespoons | Calories: 192kcal | Carbohydrates: 32g | Protein: 0.1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 86mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 31g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg