Go Back Email Link
image of raspberry frosting piped out using a wilton 1m tip to show how easy it is to pipe with
Print Recipe
4.82 from 33 ratings

Raspberry Frosting

This raspberry frosting is packed with real raspberry flavor! It's perfect for piping on cupcakes, smoothing on cakes, or with cookies!
Prep Time10 minutes
Total Time10 minutes
Course: Frosting & Fillings
Cuisine: American
Servings: 6
Calories: 1142kcal
Author: Chelsey White

Ingredients

  • 2 cups unsalted butter, room temperature 434 grams; 1 lb box
  • 1/2 tsp fine salt 3 grams
  • 1/2 tsp vanilla extract or vanilla bean paste 3 grams
  • 7 cups powdered sugar 907 grams; 2 lb bag
  • 2/3 cup heavy whipping cream, room temperature or heavy whipping cream (150 grams)
  • 1/2 cup freeze dried raspberry powder
  • 1 Tbsp freshly squeezed lemon juice; about 1/2 small lemon 12 grams - optional

Instructions

  • Beat 2 cups of unsalted butter on a medium speed for 30 seconds until smooth with a paddle attachment / stand mixer or a hand mixer.
  • Mix in 1 tsp vanilla extract or vanilla bean paste and 1/2 tsp salt on a low speed.
  • Slowly add in 7 cups of powdered sugar, 1 cup at a time. Alternate with 2/3 cup of heavy cream or milk, and mix on a low speed. I like to place a kitchen towel over my mixer to contain any powdered sugar clouds.
  • Mix in 1/2 cup freeze dried raspberry powder and 1 Tbsp freshly squeezed lemon juice on a low speed.
  • Mix on low until the ingredients are fully incorporated and the desired consistency is reached. 
  • If the frosting is too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Video

Notes

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.
This frosting can also be made in advance.

Nutrition

Serving: 1 | Calories: 1142kcal | Carbohydrates: 131g | Protein: 2g | Fat: 71g | Saturated Fat: 44g | Polyunsaturated Fat: 23g | Cholesterol: 193mg | Sodium: 213mg | Fiber: 1g | Sugar: 127g