Raspberry Buttercream Frosting
- 1.5 cups or 350 grams room temperature salted butter
- 3 1/2 cups or 750 grams sifted powdered sugar
- Half bag or 20 grams first pulverized and then sifted freeze dried raspberries
- 1/4 cup of cream (as needed, a little more a little less) also milk or half and half is fine
- 1 tsp vanilla
- Whip the butter for 5 minutes on medium high in a stand mixer fitted with a paddle attachment. Stop frequently to scrape down the sides.
- While the butter is creaming add the vanilla. Fat carries flavor so adding your flavoring now is a great way to enhance the taste.
- Blitz the freeze dried rasberries in a food processor until they are an even powder.
- Sift your raspberry powder into the powdered sugar. Don’t just dump the pulverized dried raspberries in, because it’s full of seeds and you will not have a smooth result.
- Reserve the raspberry seed leftovers because a little bit of that sprinkled on the cake or cupcakes at the end is quite pretty. In a small amount.
- Add powdered sugar in TWO additions. Include the raspberry powder in the first addition. It is important the sugar is sifted as lumpy sugar will give you lumpy frosting. Nobody wants that. Mix the first addition for 3 minutes and be sure to scrape down the bowl and the paddle several times to make sure everything is mixing properly. Add the second addition, and do the same.
- After the final whip of the second addition of sugar, assess the consistency of your frosting. Time of year and elevation will play heavily into your frosting thickness. Also, if you are frosting a layer cake, you will want denser frosting to go in between the layers.
- Add cream a tablespoon or two at a time and mix well before deciding to add more. You don’t want it so thin it won’t hold its shape. If you desire more color in your frosting, add it now.
- Run the mixer on a lower speed and add color one drop at a time until desired hue is created. But really, with this frosting, I don’t think it needs any additional color.
- Frost as desired. I used the offset spatula to frost the cake and then piped on decorations using my reusable piping bag and Wilton 1M Star tip.
- I recommend salted butter, because the salt balances out the sugar really well. I also recommend using a European style butter if you can get your hands on it. French butter has more butter fat, and it makes the best desserts.
- Save your pennies and invest in a good quality stand mixer. You cannot whip frosting with a wooden spoon. So, please, stop trying to do that.
- This is a larger batch of frosting than what I generally mix for cupcakes. This is because I mixed this for my layer cake, and the layer cake with piped decorations uses more frosting. If you don’t want to pipe decorations or maybe have only 2 layers, you could cut the recipe by one third. Follow my basic American Buttercream recipe measurements, but add the same amount of Raspberries.
Some notes on the Raspberries: I get my freeze dried raspberries in Trader Joe’s, but they can be found in other markets and online. Pulverize in a food processor for best results.
Visit my All In One Cupcake recipe to see how to further hone your butter and weighing skills.
Check out this Seriously Moist Chocolate cake that pairs beautifully with this frosting.
Keywords: Raspberry Buttercream Frosting