This Dreamy Raspberry Buttercream Frosting is perfectly light, fluffy and creamy. With an authentic raspberry flavour and gorgeous pink colour, this frosting will pair perfectly with any summer, Valentines Day or Mother’s Day dessert!
I recently shared a recipe for Homemade Raspberry Sauce, which I added to my Dreamy Vanilla Buttercream to make this delicious raspberry frosting. Both of those recipes are just the base of an even better recipe I’ll be sharing soon! But let’s not get ahead of ourselves.
I rarely ever use the thin, watery frosting in a can, only if I’m super lazy (which is the only excuse to use it.) I just prefer homemade frosting more, and you should too! The consistency is so much fluffier, creamier, smoother and the taste is a million times more delicious! So throw the canned frosting away and let me show you how easy it is to whip up a batch of your own!
Tips for making Dreamy Raspberry Buttercream Frosting:
- There are a few ways to give this frosting it’s bold raspberry flavour. A lot of people cook down raspberries into a purée, but I decided to use my Homemade Raspberry Sauce instead. It’s pretty much the same concept in adding puréed raspberries, except my sauce calls for added sugar, lemon juice, water and cornstarch. You’ll want to strain the sauce to get rid of the seeds (which wouldn’t be great in a frosting). You also want to chill the sauce COMPLETELY so it can thicken up and be cool enough that it won’t mess up the frostings consistency when added. I know this is an extra step, but trust me! It’s completely worth it.
- My Homemade Raspberry Sauce makes about 2 cups and we only need 1/4 cup for this recipe. You can easily cut the recipe in half, though you’ll still have quite a bit left. The extra sauce can be used to top yogurt, parfaits, spread on toast, biscuits, scones and so much more! A double win!
- The base of this frosting is the same as my Dreamy Vanilla Buttercream Frosting, except cut in half. For that recipe, and all of my Frosting recipes, I used a mixture of butter and shortening. You want your butter to be softened to room temperature, meaning when you press your thumb into it, it should leave an indentation. I always take my butter out of the fridge 30 minutes before beginning. You also don’t want your butter to be too soft, because we’re going to whip it for at least 5-6 minutes to get it extra light and creamy. For the shortening, I used hi-ratio shortening because it gives the frosting a better consistency, but you can absolutely substitute with Crisco shortening if you want.
- As with all of my frostings, we start by adding half of the powdered sugar, then the liquid (in this case, the raspberry sauce) and then the remaining sugar. I like to use this method because it keeps the frosting nice and smooth throughout the process, making it easier to whip up. If I added all of the sugar at once, the frosting may get super thick and crumbly, which we don’t want.
- Now once you add all of the sugar, you’re gonna beat the frosting on medium-high speed for a whole 5-7 minutes! I know this is a long time, but that’s the key to ALL of my dreamy buttercream’s! Whipping for a few minutes is what gives the frosting it’s creamy, fluffy, luscious texture! I like to use a stand mixer for this so I can get the perfect frosting consistency without getting sore arms.
When I first wrote this recipe, I planned on adding pink food colouring because I wasn’t sure if the colour would be vibrant enough. Boy was I wrong! The raspberry sauce gave this frosting the most gorgeous pink colour so there was absolutely no need to add a single drop of food colouring! And after a few hours it becomes a beautiful deep pink colour that would look great on a ton of desserts. I’ll be using this frosting in a future recipe I’ll be sharing soon. Until then, here are a few recipes of mine you can upgrade with this lovely raspberry buttercream:
- Pink Champagne Cake (replace the pink vanilla buttercream with this natural pink raspberry frosting!)
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Let’s get baking!
- 1/4 cup raspberry sauce
- 1/2 cup unsalted Butter, softened to room temperature
- 1/2 cup Hi-ratio Shortening (you can substitute for regular vegetable shortening)
- 1/8 tsp salt
- 4 cups Powdered Sugar, sifted
- Store frosting in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for several months. Before using — allow frosting to come to room temperature, then re-whip with a stand or hand mixer until the frosting is smooth and fluffy.
- I used my Homemade Raspberry Sauce for this recipe, but since you only need 1/4 cup, you can easily cut that recipe in half. You can even omit the sugar if you don’t want the frosting to be too sweet, although I didn’t find that to be a problem.
- After making the frosting, you’ll be left with extra raspberry sauce. You can use the extra sauce to mix into your yogurt, parfait, spread on toast, biscuits, scones and so much more!
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Love, Dedra ❤
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