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Frosting & Fettuccine

Home » Recipe Search » Frosting

Feb 14, 2022

5 Minute Raspberry Buttercream Frosting

5 from 1 vote
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

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.

Bright pink raspberry frosting in a bowl on a pink surface surrounded by piping tips

Raspberries are one of my favorite berries! Especially paired on top of vanilla cupcakes or with chocolate cake omg.

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.

INGREDIENTS NEEDED

Ingredients for raspberry buttercream frosting
  • 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

  1. 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.
  2. 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.
  3. 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.
Raspberry buttercream mixed together in a stainless steel bowl

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.

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.

FAQ

Can I use fresh raspberries in this recipe?

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.

Can you make buttercream frosting without a mixer?

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.

Can I add more raspberry powder if I want my frosting to a deeper red color?

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.

Where can I buy freeze dried raspberries?

My favorite ones are from Trader Joes but you can get them at any grocery store!

Vanilla cupcake with raspberry frosting on a white plate

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.

Heads up! This post includes affiliate links! That means if you buy something (treat y’oself!) from one of those links, I make a small commission which absolutely makes my day. Thanks for supporting my blog!!!

Bright pink raspberry frosting in a bowl on a pink surface surrounded by piping tips

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 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 macaron.
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Frosting
Cuisine: American
Diet: Kosher
Keyword: raspberry buttercream with freeze dried strawberries, raspberry filling for macarons, raspberry icing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 cupcakes
Calories: 262kcal
Author: Sam Adler

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.

Notes

If you like the frosting thinner, add 1-2 extra tsp of milk at a time. If you want it thicker add 1/4 cup confectioners sugar at a time.

Nutrition

Nutrition Facts
5 Minute Raspberry Buttercream Frosting
Amount Per Serving (1 portion)
Calories 262 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 44mg15%
Sodium 7mg0%
Potassium 8mg0%
Carbohydrates 30g10%
Sugar 29g32%
Protein 1g2%
Vitamin A 509IU10%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Frosting Tagged With: Raspberry

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Saveur Blog award winner for best food Instagram

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
•Mix the yeast with water in a mixer bowl and let stand for 10 mins until frothy. Add the
sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
•Start adding only 5 cups of flour and salt, and knead/mix on medium speed in a stand mixer
fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
•Punch down the dough and remove it from the bowl onto a lightly floured surface. Using a
lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
•Using a pizza cutter, cut in half vertically. Then slice thin strips horizontally. You want them
thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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