Several weeks ago I found a killer deal on fresh raspberries. I bought several flats and made homemade raspberry jam. I had some leftover, so I had fun coming up with recipes using raspberries. This frosting was quick and easy, and it was a big winner! I just tweaked my favorite buttercream frosting recipe, and Raspberry Buttercream Frosting was born. It is delicious!
I used it to frost some vanilla cupcakes, and it made them extra special. I tried piping the frosting on in a rose design, but the frosting isn’t quite thick enough. I ended up liking the ones just spread with frosting and garnished with raspberries the best.
The raspberries make the frosting a gorgeous pink color, and of course they make it taste amazing. I hope you’ll give it a try! I will not judge if you decide to forgo the cupcakes and just eat the frosting from the bowl.
Raspberry Buttercream Frosting
1/2 cup soft butter
1/3- 1/2 cup fresh raspberries
dash of salt
1/2 tsp vanilla extract
3-4 cups powdered sugar
Beat butter till smooth and creamy. Add about half of the raspberries, the salt, and the vanilla. Beat in about half of the powdered sugar. Continue beating in raspberries and powdered sugar till you get a smooth consistency. The raspberries will thin the frosting, the powdered sugar will thicken it.
-I used fresh raspberries, but I think frozen raspberries would work as well. They tend to be more juicy, so start with a small amount first. And of course thaw them before you add them so you don’t break your mixer!