Raspberry Buttercream Frosting (Made with Real Raspberries)
Looking for a frosting that actually tastes like raspberries, not just something vaguely pink? This one’s made with real berries, fresh ones, and comes out bright, tangy, and buttery smooth.
Servings 18
Calories 224kcal
Ingredients
- 1 cup raspberries
- 1 cup butter room temp
- 5 cups powdered sugar
- ⅛ teaspoon salt
Instructions
- In a food processor or blender, process the raspberries until smooth.
- With an electric mixer, beat the butter on medium speed until smooth, about 1-2 minutes. Add the salt and mix to combine.
- Turn to low speed and add powdered sugar, 1 cup at a time, alternating with the processed raspberries, beating until smooth after each addition. Turn to medium-high and beat until light and fluffy, about 1-2 minutes.
Notes
- If the raspberries are extra juicy, you may need to add additional powdered sugar.
- This makes enough frosting to cover a 2 layer cake or 18 cupcakes.
