5 Minute Raspberry Buttercream Frosting
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.
This raspberry frosting is tangy, sweet and last but not least, GORGEOUS.
I mean just look at this color. The best part about it is that it’s completely natural so there’s no dye needed to get this bright hue. This is a quick buttercream frosting recipe that is particularly delicious on raspberry cupcakes, lemon cupcakes, or chocolate raspberry cupcakes.
The secret to this bold color is using freeze dried raspberries instead of fresh. Using freeze dried berries helps not only with the color but also adds a concentrated flavor and keeps the moisture level low.
If we used fresh raspberries in this recipe, we would need a lot to make the flavor come through which would add wayyyy too much moisture and the frosting would be a runny, gloopy mess. Not so pretty (or tasty) in my opinion.
I use jam in this raspberry cream cheese frosting recipe but you can see the color is not as intense.
As a trained pastry chef I have a big homemade frostings recipe collection and use this technique for strawberry buttercream frosting and a frosting with freeze dried blueberries too!
Seriously this frosting with freeze dried berries is the easiest way to make a berry frosting, no need to wash any berries either, score!
INGREDIENTS NEEDED
- 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.
You can buy freeze dried berries at most groceries stores. I always find them at Target or Trader Joes too.
Make sure you are buying freeze dried berries and not just dried berries, those are two very different things!
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.
Hot Tips
- 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.
- 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.
Yield
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
If you want to pipe the frosting like I did you will need piping bags and a 1M tip from Wilton
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.
Raspberry Buttercream Frosting with Freeze Dried Raspberries
Ingredients
- 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
Instructions
- 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.
