Do you love the tart, sweet flavor of raspberries? If so, then you’re going to love this 5 Minute Raspberry Buttercream Frosting recipe! Using freeze-dried raspberries and a few simple ingredients, you can create a delicious frosting that is perfect for cakes, cupcakes, or even inside of a delicious raspberry macaron.
I love that they have a naturally sweet flavor along with a bit of tartness that helps to balance out the taste. I use them in a bunch or recipes in different ways, from raspberry lemon Linzer cookies to a beautiful raspberry cheese babka swirl.
But, one of my favorite ways to use the flavor of raspberries is by turning it into a deliciously fluffy buttercream frosting.
This recipe is super similar to my strawberry buttercream frosting recipe and can be made in only 5 minutes, hooray!
As a trained pastry chef, I’m here to teach you about the difference between buttercream and frosting.
Buttercream is a fluffy, creamy icing or filling that is made from butter and sugar. Frosting, on the other hand, can be used interchangeably with icing. It’s typically creamier than buttercream and often doesn’t have as much body to it as buttercream does.
This raspberry frosting recipe uses simple ingredients you would find in an American buttercream frosting recipe or a zesty lemon buttercream frosting. But instead of fresh raspberries, we use the freeze-dried variety.
Using freeze-dried raspberries brings this frosting to another level of flavor because the freeze-drying process intensifies the raspberry flavor.
They also blend into the frosting perfectly giving it a beautiful natural pink color that’s great for frosting cookies, cakes, or even as a filling for macarons!
WHY YOU SHOULD MAKE THIS RECIPE
- There is no artificial coloring in this recipe, it all comes from the raspberries!
- There is no extra moisture that you would get with fresh raspberries
- The entire batch of frosting can be whipped up in just 5 minutes.
- Unsalted Butter – A classic buttercream frosting ingredient, unsalted butter gives a thick and hearty texture with a buttery flavor.
- Freeze Dried Raspberries – Used to create the raspberry flavor in the frosting. Once pulverized into a powder, freeze-dried raspberries blend into the frosting beautifully.
- Confectioners Sugar – Adds thickness, texture, and is responsible for giving the frosting its sweet flavor.
- Cream – Used to help thin out the texture in the frosting while keeping it nice and creamy.
- Vanilla Extract – Adds a hint of warming vanilla flavor to the mix which pairs well with the tart raspberries.
- Salt – Helps to balance and enhance the sweet flavors in the frosting.
HOW TO MAKE THIS RECIPE
- Prepare the raspberry powder: Using a blender or spice grinder, pulverize the freeze-dried raspberries into a powder by pulsing. You can also place them in a zip-top bag and crush them using a rolling pin or heavy object.
- Cream butter, sugar, and raspberries: Add the softened butter, sugar, and raspberry powder to the bowl of a stand mixer. Add the paddle attachment and start mixing on low. Increase the speed slowly as the mixture blends together for 2-3 minutes.
- Add liquid: To the frosting mixture, add the cream and vanilla extract. Blend for a further minute or two or until the frosting is fully combined and stiff peaks are formed. Use immediately or store for later use.
TIPS FOR RECIPE SUCCESS
- When choosing a freeze-dried raspberry, make sure it contains no added sugar or additives as this could change the flavor and texture of the frosting.
- When mixing dry and wet ingredients together, always start low and slow to keep them from spilling out of the stand mixer.
- Add the cream slowly. Be sure to scrape down the sides of the bowl as you do so, making sure all ingredients are combined together properly.
- For softer frosting, add more cream or liquid to thin it out a bit. For stiffer frosting, add more powdered sugar and mix until incorporated.
This recipe makes enough frosting to pipe 12 cupcakes, fill and frost a 2 layer 8 inch round cake, or top a 9×13 inch sheet cake
STORAGE & FREEZING
Storing: To store for later use, cover the raspberry frosting and place it in an airtight container. If kept at room temperature it will last for about 3 days. It can also be stored in the fridge for up to two weeks. Let it come to room temperature before spreading.
Freezing: To freeze any excess, place it in an airtight container, freezer-safe bag, or plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before use. When ready to use, add it to the bowl of a stand mixer and mix until fluffy.
No. For this recipe, fresh raspberries will not work as the moisture content is too high and it will cause the frosting to become runny.
Yes. While it is a lot easier to make with a stand mixer, you can also use an electric hand mixer or even do it by hand using a whisk and good old-fashioned elbow grease.
You can add another tablespoon of raspberry powder for a deeper red color, just be aware that this may change the flavor and texture of the frosting depending on how much you use.
My favorite ones are from Trader Joes but you can get them at any grocery store!
WAYS TO USE THIS RECIPE
- Use it to top these mini cheesecake bites to add raspberry flavor.
- Pairs well with the lemon flavor when used as a frosting on this lemon poppyseed cake.
- Frost the tops of these red velvet cupcakes with raspberry frosting as a fun-themed Valentine’s day treat.
- Makes a wonderful flavor combination when used to frost this 6-inch chocolate cake.
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5 Minute Raspberry Buttercream Frosting
- 1 cup unsalted butter softened
- 1 ½ cups freeze dried raspberries a 1.2 oz bag makes 1 cup pulverized
- 3 cups confectioners sugar
- 2 tbsp cream or milk
- 1 tsp vanilla extract optional
- 1 pinch salt
- Pulverize the freeze dried raspberries in a spice grinder or crush them in a zip top bag with a rolling pin. They should be powdery and small.
- In the bowl of a stand mixer fitted with the paddle attachment, add softened butter, crushed freeze dried raspberries, and confectioners sugar. Cream on low building up to high when the butter has incorporated most of the sugar so it doesn’t spill out of the mixer.
- Mix on high for 2-3 minutes.
- Next add in the vanilla and cream or milk and continue to mix for another minute. The buttercream should have stiff peaks.
- Use immediately or store for later use.