Raspberry Buttercream
This velvety smooth raspberry buttercream is naturally vibrant, pipeable, and packed with real berry flavor. Made with a thick fruit reduction, it is the ultimate foolproof frosting.
Equipment
- Saucepan
- Electric hand mixer or stand mixer
- Mixing Bowl
- Fine-Mesh Sieve
Ingredients
- 1 cup raspberries (120g)
- 3 tablespoons fresh lemon juice
- 1 pound confectioner's sugar (450g/ about 4 cups)
- 1 cup unsalted butter room temperature (226g)
Instructions
- Add the raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
- Strain the mixture into a bowl through a fine mesh sieve, and discard any solids. Cover the raspberry mixture and chill until cold, about 2 hours.
- Cream the room temperature butter for a few minutes on medium speed with an electric or stand mixer.
- Gradually beat in the confectioner's sugar while mixing on low speed, and add the raspberry reduction a tablespoon at a time until the desired color and consistency are reached. (I usually end up using 1/4 cup.) Use the frosting immediately.
Notes
Temperature tip: Ensure your raspberry reduction is fully cold before adding it to the butter base. A warm puree will melt the butter and leave the frosting greasy, flat, or separated.
Troubleshooting: If the frosting looks curdled or broken, the butter or reduction was likely too cold. Warm the outside of the bowl with a hair dryer on low for a few seconds, then whip again. If it is too loose, chill the bowl in the refrigerator for 10 minutes before re-whipping.
Storage: Keep in an airtight container with plastic wrap pressed directly to the surface. Refrigerate for up to 1 week or freeze for up to 3 months. Bring to room temperature naturally and re-whip before using.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.