Raspberry Buttercream

Raspberry Buttercream

Rich, fluffy buttercream swirled with tangy raspberry reduction for a naturally pink frosting.

Total 45 min Makes 48 oz Calories 195/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This buttercream gets its vivid color and bright, fruity tang from a concentrated raspberry reduction folded into a classic American buttercream base. Smooth and pipeable, it holds its shape well for frosting cakes and cupcakes or filling layer cakes. The reduction step cooks off excess moisture so the frosting stays stable and doesn't weep.

Ingredients

  • 2 cups fresh or frozen raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 1/2 cups unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream

Method

  1. Combine raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat.

  2. Simmer, mashing the berries occasionally, until reduced and thickened to about 1/3 cup, 8 to 10 minutes.

  3. Press the reduction through a fine-mesh sieve into a bowl to remove the seeds, then let cool to room temperature.

  4. In a large bowl, beat the softened butter with a mixer on medium speed until smooth and pale, about 2 minutes.

  5. Reduce speed to low and gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated.

  6. Add the cooled raspberry reduction, vanilla extract, and salt, and beat on medium speed until evenly colored and combined.

  7. Add the heavy cream and beat on medium-high speed until light and fluffy, about 2 minutes.

  8. Use immediately to frost or pipe, or cover and refrigerate; bring back to room temperature and rewhip before using.

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    Raspberry Buttercream

    This buttercream gets its vivid color and bright, fruity tang from a concentrated raspberry reduction folded into a classic American buttercream base. Smooth and pipeable, it holds its shape well for frosting cakes and cupcakes or filling layer cakes. The reduction step cooks off excess moisture so the frosting stays stable and doesn't weep.

    45 min 48 oz 195 cal

    Ingredients

    • 2 cups fresh or frozen raspberries
    • 2 tablespoons granulated sugar
    • 1 teaspoon lemon juice
    • 1 1/2 cups unsalted butter, softened
    • 5 cups powdered sugar, sifted
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 2 tablespoons heavy cream

    Method

    1. 1

      Combine raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat.

    2. 2

      Simmer, mashing the berries occasionally, until reduced and thickened to about 1/3 cup, 8 to 10 minutes.

    3. 3

      Press the reduction through a fine-mesh sieve into a bowl to remove the seeds, then let cool to room temperature.

    4. 4

      In a large bowl, beat the softened butter with a mixer on medium speed until smooth and pale, about 2 minutes.

    5. 5

      Reduce speed to low and gradually add the powdered sugar, 1 cup at a time, beating until fully incorporated.

    6. 6

      Add the cooled raspberry reduction, vanilla extract, and salt, and beat on medium speed until evenly colored and combined.

    7. 7

      Add the heavy cream and beat on medium-high speed until light and fluffy, about 2 minutes.

    8. 8

      Use immediately to frost or pipe, or cover and refrigerate; bring back to room temperature and rewhip before using.