Raspberry Buttercream Frosting
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!
Servings: 16 Servings
Calories: 41kcal
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.
Notes
Vegan: Use vegan baking sticks, vegan sugar and vegan vanilla.
Storing: Store in an airtight container or a bowl covered with plastic wrap in fridge for up to 2 days. When ready to use, bring to room temperature and rewhip to get it creamy.
Freezing: You can freeze the raspberry frosting in an airtight container for up to 30 days. To defrost, put in fridge overnight. When ready to use, bring to room temperature and rewhip to get creamy.
Notes: Makes enough frosting for a 2 layer cake, 16 cupcakes, 16 whoopie pies, 12 large cookies or 6 dozen small cookies. If making a 4 layer cake, double the recipe.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 41kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 29mg | Potassium: 5mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg