This raspberry frosting is packed with real raspberry flavor! It's perfect for piping on cupcakes, smoothing on cakes, or with cookies!
One batch of frosting makes about 6 cups, which is enough to frost 2-3 dozen cupcakes (depending on how big of swirls you make) or an 8-inch layer cake.
If you are making frosting for a cake, it is important to mix the buttercream on the lowest speed at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
You can also stir the frosting in a bowl with a rubber spatula, pushing it from side to side, to get rid of any air bubbles. This will make it easier to get super smooth sides on your cake.
If you have extra buttercream you don't use, it can be stored in the fridge for up to 2 weeks, or kept in the freezer for up to a month.