Description
A delightful and vibrant frosting that adds a beautiful hue and fresh raspberry flavor to your cakes and cupcakes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup fresh raspberries, pureed
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (optional for consistency)
Instructions
- Beat the softened butter until creamy in a large mixing bowl.
- Gradually add the powdered sugar, mixing well until combined.
- Add the raspberry puree and vanilla extract, mixing until smooth.
- If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency.
- Use a piping bag to decorate cakes or cupcakes with the raspberry buttercream frosting.
Notes
Store leftover frosting in an airtight container in the refrigerator for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 37g
- Sodium: 20mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg