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 fresh raspberries (more or less)
- dash of salt
- 1/2 tsp vanilla extract
- 3 1/2 cups powdered sugar (more or less)
- 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! 🙂
Amount Per Serving: Calories: 129Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 50mgCarbohydrates: 21gFiber: 0gSugar: 21gProtein: 0g