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Raspberry Buttercream Recipe
This raspberry buttercream is made from fresh berries with a touch of lemon for a bright and zingy flavor. Use it to frost cakes, cupcakes, and even macarons!
Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 3 cups
Calories: 1155 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup raspberries (120g)
- 3 tablespoons fresh lemon juice
- 1 pound confectioner's sugar (450g/ about 4 cups)
- 1 cup unsalted butter room temperature (226g)
Instructions
- Add the raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
- Strain the mixture into a bowl through a fine mesh sieve, and discard any solids. Cover the raspberry mixture and chill until cold, about 2 hours.
- Cream the room temperature butter for a few minutes on medium speed with an electric or stand mixer.
- Gradually beat in the confectioner’s sugar while mixing on low speed, and add the raspberry reduction a tablespoon at a time until the desired color and consistency are reached. (I usually end up using 1/4 cup.) Use the frosting immediately.
Cup of Yum
Notes
- Use jam as a quick shortcut. Replace the reduction of fresh berries with seedless raspberry jam. You may need to add a splash of milk or lemon juice to the frosting as the jam might be thicker than the reduction. Follow the recipe as written from step 3.
- Use softened butter. Butter straight out of the refrigerator will not cream properly, so be sure to set out the butter about an hour or so before you start working on the frosting. If you forget, follow my simple guide for how to soften butter in a matter of minutes.
- If you like your frosting less sweet, try incorporating the raspberry reduction into Swiss meringue buttercream or Italian buttercream. You will love the result!
- Don’t add all the raspberry reduction at once. Depending on how thick you need the frosting, you may not use all the reduction. Add 1 tablespoon at a time so you have full control of the buttercream’s consistency. I typically use about ¼ cup of raspberry reduction.
Nutrition Information
Calories
1155kcal
(58%)
Carbohydrates
157g
(52%)
Protein
1g
(2%)
Fat
62g
(95%)
Saturated Fat
39g
(195%)
Polyunsaturated Fat
2g
Monounsaturated Fat
16g
Trans Fat
2g
Cholesterol
163mg
(54%)
Sodium
12mg
(1%)
Potassium
97mg
(3%)
Fiber
3g
(12%)
Sugar
150g
(300%)
Vitamin A
1905IU
(38%)
Vitamin C
16mg
(18%)
Calcium
31mg
(3%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 1155
% Daily Value*
| Calories | 1155kcal | 58% |
| Carbohydrates | 157g | 52% |
| Protein | 1g | 2% |
| Fat | 62g | 95% |
| Saturated Fat | 39g | 195% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 163mg | 54% |
| Sodium | 12mg | 1% |
| Potassium | 97mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 150g | 300% |
| Vitamin A | 1905IU | 38% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.