Raspberry Buttercream Frosting

Dolce Flav

Rated 5.0 stars by 1 users

Author:

Dolce Flav

Servings

12

Prep Time

10 minutes

Cook Time

0 minutes

This rich and creamy Raspberry Buttercream Frosting features the perfect balance of sweet, fruity raspberry flavor using Raspberry Flavoring for consistent results every time. Perfect for cupcakes, cakes, macarons, and layered desserts.

Ingredients

1 cup unsalted butter, softened to room temperature
3 ½ cups powdered sugar
1–2 teaspoons Raspberry Flavoring (or Raspberry Lemonade Flavoring for a brighter citrus-raspberry twist)
1–2 tablespoons heavy cream or milk
1 teaspoon vanilla extract (optional for balance)
A pinch of salt
Optional: 1–2 drops pink food coloring for a deeper raspberry color

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Directions

Beat the softened butter in a large mixing bowl for 2–3 minutes until smooth, creamy, and pale in color. This step helps create the fluffiest buttercream texture.
Add the powdered sugar gradually, one cup at a time, mixing on low speed to prevent mess. Increase speed after each addition to fully incorporate the sugar.
Add the Raspberry Flavoring and mix well so the fruity flavor blends evenly throughout the frosting. Start with 1 teaspoon, taste, and add more if you want a stronger raspberry flavor.
Pour in the heavy cream or milk one tablespoon at a time and continue beating until the frosting becomes light, creamy, and easy to pipe.
Add a pinch of salt to balance sweetness and enhance the raspberry notes. Add optional food coloring if you prefer a vibrant pink frosting.
Beat for an additional 1–2 minutes on medium-high speed to create a smooth, airy, bakery-style raspberry buttercream ready for cupcakes, cakes, layers, or filling.

Recipe Note

10 Frequently Asked Questions (FAQ)

Name: Raspberry Buttercream Frosting
Prep time: 10 min
Total time: 10 min
Yield: 12
Ingredients: 1 cup unsalted butter, softened to room temperature; 3 ½ cups powdered sugar; 1–2 teaspoons Raspberry Flavoring (or Raspberry Lemonade Flavoring for a brighter citrus-raspberry twist); 1–2 tablespoons heavy cream or milk; 1 teaspoon vanilla extract (optional for balance); A pinch of salt; Optional: 1–2 drops pink food coloring for a deeper raspberry color

1. Can I use margarine instead of butter?

Butter gives the best flavor, but margarine can be used in emergencies. Expect a softer texture.

2. Can I add fresh raspberries to this frosting?

You can, but fresh berries add moisture and may make the frosting runny. Raspberry Flavoring is ideal for stability.

3. How strong is the Raspberry Flavoring?

It’s concentrated—start with 1 teaspoon and adjust gradually for desired strength.

4. Can I use this raspberry frosting for piping cupcakes?

Yes! This buttercream holds its shape well and pipes beautifully with any piping tip.

5. How do I thicken my buttercream if it becomes too soft?

Add more powdered sugar, 1 tablespoon at a time, until the frosting stiffens.

6. How do I fix frosting that’s too sweet?

Add a pinch of salt or a tiny splash of lemon juice to balance sweetness.

7. Can this frosting sit at room temperature?

Yes, for up to 6 hours. After that, refrigerate for freshness.

8. How long does it last in the fridge?

Store in an airtight container for up to 5 days. Re-whip before using.

9. Can I freeze raspberry buttercream?

Absolutely. Freeze for up to 3 months. Thaw overnight in the fridge and re-whip.

10. What desserts pair best with raspberry buttercream?

Vanilla cupcakes, lemon cakes, chocolate cakes, macarons, sugar cookies, and layered berry cakes.