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Raspberry Buttercream Frosting

Raspberry Buttercream Frosting

Raspberry buttercream is one of my go-to frostings when I want something simple but full of flavor. It’s easy to make, has a naturally pretty color, and the fresh raspberry taste adds a nice balance to sweet cakes and cupcakes. I first made it for a family birthday, and it quickly became a favorite—bright, creamy, and just a little tangy. Whether you’re topping a layer cake or spreading it on cookies, this frosting adds a fresh twist without a lot of fuss.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 2 cups

Calories: 1,818 kcal per serving

Ingredients

  • 1 cup - Butter
  • 4–5 cups - icing sugar
  • 1 tsp - Vanilla extract
  • 1 cup - Raspberries
  • 1 tbsp - Cream

Instructions

  1. In a large bowl, beat together the butter and 4 cups of powdered icing sugar for 2 minutes.
  2. Add the optional cream and vanilla extract and beat until incorporated.
  3. Add the raspberries and beat until the raspberries are broken down and no large pieces remain in the frosting.

Nutrition

Energy: 1,818 kcal | Total Fat: 93 g | Saturated: 59 g | Trans: 0 g | Cholesterol: 247 mg | Total Carbs: 253 g | Fiber: 5 g | Sugars: 242 g | Proteins: 2 g | Sodium: 741 mg | Polyunsaturated: 4 g | Monounsaturated: 24 g

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