Raspberry Buttercream Frosting
A vibrant, silky buttercream made with real raspberry reduction. Perfect for cakes and cupcakes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 24 cupcakes
- Category: Dessert
- Method: Reduction
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 cup fresh or frozen raspberries
1 cup unsalted butter, softened
3 1/2 cups powdered sugar, sifted
1 tbsp lemon juice
1 tsp vanilla extract
Pinch of salt
Instructions
1. Simmer raspberries and lemon juice in a pan until reduced by half.
2. Strain through a sieve to remove seeds and cool completely.
3. Beat softened butter for 5 minutes until pale and fluffy.
4. Gradually add powdered sugar on low speed.
5. Mix in the cooled raspberry reduction, vanilla, and salt.
6. Whip on medium-high for 2 minutes until smooth.
Notes
Ensure the raspberry reduction is completely cold before adding to butter.
Store in the fridge for up to 3 days.
Re-whip before use for best texture.