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Home » Recipe Index » Dessert: Cakes and Cupcakes » Raspberry Buttercream Frosting

Raspberry Buttercream Frosting

September 13, 2013 by Kara Cook 4 Comments

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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!
raspberry-buttercream-frosting
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.
raspberry-frosting-vanilla-cupcake 028The 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

Yield: 18 servings

Raspberry Buttercream Frosting

buttercream-frosting-recipe

Luscious buttercream frosting made with fresh raspberries.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 cup soft butter
  • 1/3 fresh raspberries (more or less)
  • dash of salt
  • 1/2 tsp vanilla extract
  • 3 1/2 cups powdered sugar (more or less)

Instructions

  1. Beat butter till smooth and creamy. Add about half of the raspberries, the salt, and the vanilla.
  2. Beat in about half of the powdered sugar. Continue beating in raspberries and powdered sugar till you get a smooth consistency.
  3. The raspberries will thin the frosting, the powdered sugar will thicken it.

Notes

-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! 🙂

Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 50mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 0g
© Kara
Cuisine: American / Category: Dessert: Cakes and Cupcakes

Filed Under: Dessert: Cakes and Cupcakes, Recipe Index Tagged With: powdered sugar, raspberries

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Reader Interactions

Comments

  1. Kelly J @ Just Another Project

    September 16, 2013 at 10:49 pm

    Yum! I have lots of raspberries in my freezer so I’ll have to try this! Thanks for sharing!

    Reply
    • Kara

      September 17, 2013 at 7:43 am

      Lucky you, I wish I had lots of raspberries left! Let me know how it turns out with the frozen berries. 🙂

      Reply
  2. Debbie @ PinkTexasChick

    September 13, 2013 at 11:00 am

    Oh that looks soooo good! I’m so sad that my oven is broken but heck I can still make me some frosting! 🙂

    Reply
    • Kara

      September 14, 2013 at 3:01 pm

      Haha, yes you can. And this stuff is good enough to eat without being bothered by making cake. LOL!

      Reply

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Hi. I’m Kara, and I love to create! I share recipes, DIY tutorials, craft projects, and thrifty home decor. I hope that I can inspire you to create something! Read More…

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