This buttercream raspberry frosting uses six simple ingredients, including fresh raspberries blended into a smooth puree for a bold, natural raspberry flavor and a beautiful pink color. It’s perfect spread over cakes, cupcakes, cookies, and more.
If you want a fruity frosting made from real ingredients—no artificial dyes or flavorings—this raspberry buttercream is a great choice. It gets its vivid color and fresh flavor entirely from raspberries, so there’s no need for food coloring.
The recipe is made from scratch with just six ingredients and requires no cooking, so it’s quick and easy. The key step is blending the raspberries thoroughly so there are no seeds, then combining them with the remaining ingredients.
Use this frosting on raspberry brownies, chocolate raspberry cake, vanilla cupcakes, yellow cake, or any other dessert you want to elevate. The fresh raspberry flavor makes even simple treats feel special.
Raspberry Frosting: Ingredients & Substitutions
- Raspberries. Fresh raspberries are preferred. Frozen can be used if thawed and drained in a colander first to remove excess water.
- Granulated sugar. A tablespoon of granulated sugar helps mellow tart berries. You can substitute honey or brown sugar, or omit it if your raspberries are very sweet.
- Salted butter. Unsalted butter works fine—just adjust the added salt to taste.
- Vanilla extract. Vanilla bean seeds or vanilla bean paste are good alternatives.
- Fine sea salt. A pinch enhances the overall flavor.
How to Make Raspberry Frosting
Follow these simple steps for a smooth, flavorful buttercream.
Start by blending the raspberries and granulated sugar in a small blender container until completely smooth. A smaller jar and a high-powered blender make this easier; larger containers often require stopping to scrape down the sides.
Blend raspberries well
For a silky frosting, the raspberry puree must be totally smooth with no seeds. Use a high-powered blender and the smallest container available for best results.
Blend until there are no seeds left. Using a blender to break down the seeds eliminates the need to cook and strain the berries.
Beat the butter first until smooth to avoid lumps. Then add 1 cup of powdered sugar, the raspberry puree, vanilla extract, and sea salt; beat until combined and smooth.
Add the remaining powdered sugar, one cup at a time, until you reach the consistency you want. Less powdered sugar yields a softer frosting suitable for filling; more powdered sugar creates a firmer frosting that holds well for piping.
Serve
Use this raspberry buttercream to frost or fill cakes, cupcakes, cookies, and bars. Suggestions:
- Smooth it over homemade raspberry brownies or fudgy chocolate brownies.
- Use it as filling and frosting for cakes such as chocolate cake, yellow cake, or a vanilla sheet cake.
- Pipe it onto chocolate or vanilla cupcakes for an eye-catching, flavorful topping.
- Spread it on sugar cookie bars or use it to frost cut-out sugar cookies.
Store/Freeze
Store leftover frosting in an airtight container in the refrigerator for up to five days, or freeze for up to one month. Freezing in a piping bag (with the metal tip removed) works well.
Before using chilled or frozen frosting, let it come to room temperature. Do not microwave—allow it to soften slowly and re-whip if needed for texture.
Raspberry Frosting Recipe FAQs
Yes. Fresh raspberries are ideal, but frozen berries work if thawed and drained thoroughly before blending.
Blending raspberries with a little granulated sugar into a smooth puree concentrates their flavor and adds sweetness.
Add more powdered sugar a little at a time, or chill the frosting briefly if the kitchen is warm.
You can, but jam will make the frosting sweeter and may affect texture. If you do, choose a seedless jam.
Increase powdered sugar gradually until you reach the desired firmness. Chilling briefly also helps.
If you try this recipe and enjoy it, please leave a comment and rating. It’s always wonderful to hear how your frosting turned out!
Raspberry Frosting Recipe
Laura
Equipment
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measuring spoons
-
measuring cups
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high-powered blender (small container recommended)
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stand mixer or handheld mixer
Ingredients
- ½ cup (3 ounces) raspberries
- 1 Tablespoon granulated sugar
- ½ cup salted butter, softened
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine sea salt
- 3 cups powdered sugar*
Instructions
- Put the raspberries and sugar in a high-powered blender and blend until smooth (use a small blending container if possible). This yields about ¼ cup raspberry puree.
- In a standing mixer fitted with a paddle attachment, or with a handheld mixer, beat the butter until smooth.
- Add the raspberry puree, vanilla, sea salt, and 1 cup of powdered sugar; beat until combined and smooth.
- Add the remaining powdered sugar, one cup at a time, until you reach the desired consistency.
- Use to frost or fill cakes, cupcakes, cookies, and other baked goods.
Notes
- Fresh raspberries are ideal; thaw and drain frozen berries before blending.
- Swap the granulated sugar for honey or brown sugar if desired, or omit if berries are very sweet.
- Unsalted butter works fine—adjust salt accordingly.
- Vanilla bean seeds or paste can replace vanilla extract.
- A pinch of fine sea salt enhances flavor.
Store/Freeze
Keep leftover frosting in an airtight container refrigerated up to 5 days, or freeze up to 1 month. Thaw and bring to room temperature before using; do not microwave.
Nutrition
| Calories: 192kcal
Nutrition information is automatically calculated and should be used as an approximation.