This Raspberry Buttercream Frosting is smooth and creamy with a soft raspberry flavor. The pink color is all natural from the fresh or frozen raspberries that we use to make this. No red food coloring is used at all! It's sweet, tart and delicious; perfect on so many treats! Best yet, it's gluten free, nut free, egg free and can easily be made dairy free (vegan)! A must try for all you raspberry lovers!
This luscious Raspberry Buttercream Frosting is made with fresh or frozen raspberries, the same way my Strawberry Buttercream is made with fresh or frozen strawberries! Many people make raspberry frosting with freeze dried raspberries, but I discovered many companies make the freeze-dried in facilities that also process gluten and nuts. So I decided to make the frosting with a homemade raspberry syrup instead!!! The result is a creamy frosting with a lovely raspberry flavor that isn’t overly strong and so perfect with my Red Velvet Whoopie Pies and on my Happy Birthday Donuts!
For more raspberry recipes, try my Raspberry Cookies, Lemon Raspberry Cookies, Apple Turnovers with Raspberry Glaze and my Raspberry Lemonade Thumbprint Cookies.
Reasons to Love This Raspberry Frosting
- Allergy Friendly- This frosting recipe is gluten free, nut free, egg free and dairy free (vegan)!
- Smooth & Creamy- Even though we use fresh/frozen raspberries, there are no seeds at all!
- Made with Easy Ingredients- No need to try to find gf/nf freeze dried raspberries that are allergy friendly. This recipe uses simple ingredients! You can you fresh raspberries or you also use frozen ones.
- Natural Pink Color- No food coloring is needed to get that pretty pink hue just like with my blackberry frosting on my Blackberry Cookies!
Ingredient Notes
- Fresh or Frozen Raspberries- Either are fine because we will be cooking them down.
- Granulated Sugar- We cook this down with the raspberries to create almost a syrup.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Confectioners’ Sugar- We need about 3 cups to get that lovely sweetness.
- Vanilla- Make sure to only use pure vanilla extract otherwise the frosting can have a chemical flavor.
- Kosher Salt- Just a pinch to bring the flavors out.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into Vegan Frosting
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter in the frosting.
- Only use pure vanilla extract that's made in a gluten free and vegan facility.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Raspberry Buttercream Frosting
Here are the step by step instructions to make this raspberry frosting!
Step 1: Heat the Raspberries and Granulated Sugar
In a saucepan set over medium heat, cook the granulated sugar and raspberries, stirring constantly, until they are broken down and syrupy. About 10 min. It will still appear a little chunky and that’s fine.
Step 2: Strain the Raspberries
Set a mesh colander over a bowl. Pour the raspberry liquid through the strainer and set aside to let cool.
Step 3: Beat the Butter and Sugar
In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.
Step 4: Add the Other Ingredients
Then slowly beat in the confectioners’ sugar, the cooled strained raspberry liquid and the vanilla until smooth and combined.
Then slowly add in the water a little at a time until you get the desired consistency. You may not need all the water.
EXPERT TIPS
- Use Fresh/Frozen Raspberries when Making the Buttercream- Many people make raspberry frosting with freeze dried strawberries. When I was looking for freeze dried ones I discovered many companies make them in facilities that also process gluten and nuts. The safer route is to use fresh or frozen.
- Only Cook the Strawberries for a few Minutes- Cook them over medium heat for 5-10 minutes. Since there is no additional water in it, if you cook it too long it will be too syrupy and not enough to flavor the buttercream. Make sure to let the liquid cool before adding it to your buttercream.
- You Must Strain the Cooked Raspberries- If you don’t do this step, your buttercream will not be smooth. It will have seeds all throughout. Straining it gives us that beautiful raspberry liquid without the seeds.
- Use Room Temperature Butter- Do not use softened or melted butter/vegan baking sticks. The frosting will be way too runny. If using vegan butter, make sure it is not from a tub and have it be on the colder side.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on cupcakes and/or cake and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
Yes. You can make this strawberry frosting the night before you need to use it. Store it in an airtight container or a bowl covered with plastic wrap, in the fridge.
When ready to use, let it come to room temperature and rewhip to get the creamy consistency.
If the frosting is too thin, add more confectioners’ sugar, 1 tablespoon at a time until you get the desired consistency. You want it thick enough to be piped on cupcakes, cookies or a cake.
If the frosting is too thick, add a little water ¼ teaspoon at a time until you get the desired consistency. It should be thin enough to pipe but not sliding all over the place.
This recipe makes about 3 cups of frosting.
That's enough frosting for a 2 layer cake, 16 cupcakes, 12 large cookies or 6 dozen small cookies.
Storing: Store extra raspberry frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 2 days. When ready to use, let it come to room temperature on the counter and rewhip to get a creamy consistency.
Freezing: You can freeze the frosting for up to one month in an airtight freezer safe container. To defrost, put the frosting in the fridge the night before. When ready to use, let it come to room temperature on the counter and rewhip to get a creamy consistency.
More Frosting Recipes You'll Love
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📖 Recipe
Raspberry Buttercream Frosting
Ingredients
- ½ cup frozen raspberries
- ¼ cup granulated sugar
- ½ cup unsalted butter or vegan baking stick, room temperature
- 3 cups plus 3 tablespoons confectioners’ sugar (plus more if needed)
- ½ teaspoon pure vanilla extract
- 3 tablespoons water , room temperature
Instructions
- In a small saucepan set over medium heat, combine the ½ cup frozen raspberries and ¼ cup granulated sugar. Stir constantly for about 5 minutes until the raspberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the raspberries apart.
- Set a strainer or a mesh colander over a bowl and strain the raspberries. You don’t want any of the seeds, you just want the liquid. You should have about 1 tablespoon of liquid.
- With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the ½ cup unsalted butter until creamy.
- Add the 3 cups plus 3 tablespoons confectioners’ sugar, strained raspberry liquid (1 tablespoon) and ½ teaspoon pure vanilla extract. Add in the 3 tablespoons water a little at a time until you reach the desired consistency. You may not need to use all the water.If the raspberry liquid solidified a bit prior to using, that’s ok. Just use a spatula to scrape it into your mixing bowl.
JD says
Omg this turned out so good. A bit sweet but paired really well
With the dark chocolate torte I made.
john says
This tart yet sweet raspberry buttercream frosting is to die for!