I can’t get over the naturally rosy color and bright berry flavor in this raspberry buttercream. It makes every cake and cupcake look bakery-worthy with barely any fuss.

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I’m completely obsessed with this Easy Raspberry Buttercream Frosting because it tastes bright, bold, and actually like raspberries, not some vague pink sweetness. I love the way freeze dried raspberries bring that punchy berry flavor and gorgeous natural color without making the frosting feel heavy or watery.

And the unsalted butter gives it that smooth, creamy base I want on every cake and cupcake. But honestly, I’d swipe it straight from the bowl.

No shame. It’s sweet, tangy, fluffy, and pretty in the least fussy way.

A frosting I keep finding excuses to use again and again. All week long.

Ingredients

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Softened unsalted butter makes it creamy, rich, and easy to whip up fluffy.
Powdered sugar sweetens everything and gives that smooth bakery-style frosting feel.
Freeze dried raspberries bring bold berry flavor without watering the frosting down.
They also add a pretty pink color that doesn’t feel fake.
Vanilla rounds out the tart raspberry so it tastes soft and sweet.
Fresh lemon juice is optional, but it makes the berry flavor pop.
Salt keeps the frosting from tasting flat or way too sugary.
Heavy cream makes it silky, spreadable, and just a little extra lush.
Whole milk works too, especially if you want something lighter.
Basically, it’s sweet, tangy, creamy, and perfect for cupcakes or cake.

Ingredient Quantities

Unsalted butter, softened: 1 cup (227 g)

Powdered sugar, sifted: 3 to 4 cups (360 to 480 g), adjust for desired sweetness and consistency

Freeze dried raspberries, finely ground to a powder: 1/3 cup (about 20 to 25 g) for natural color and strong raspberry flavor

Pure vanilla extract: 1 teaspoon

Fresh lemon juice: 1/2 teaspoon, optional to brighten flavor

Fine sea salt or table salt: 1/8 teaspoon

Heavy cream or whole milk: 1 to 2 tablespoons, as needed to reach desired spreading consistency

How to Make this

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1. In a large bowl, beat 1 cup (227 g) softened unsalted butter on medium speed until smooth and pale, about 1 to 2 minutes.

2. Reduce speed to low and gradually add 3 cups (360 g) sifted powdered sugar, about 1 cup at a time, mixing until incorporated before adding more.

3. Add 1/3 cup finely ground freeze dried raspberries (about 20 to 25 g) and 1 teaspoon pure vanilla extract, then beat on low to combine.

4. Add 1/8 teaspoon fine sea salt and 1/2 teaspoon fresh lemon juice, if using, then increase mixer speed to medium and beat until the mixture is uniform.

5. If the frosting is too thick, add 1 tablespoon heavy cream or whole milk and beat; if still too stiff, add a second tablespoon as needed to reach a spreadable consistency.

6. If the frosting is too thin, add additional sifted powdered sugar in 1/4 cup increments until it firms to the desired stiffness, up to 4 cups (480 g) total.

7. Beat on high for 30 to 60 seconds to make the buttercream light and fluffy, scraping down the bowl and paddle or spatula once or twice to ensure even texture.

8. Taste and adjust: add a pinch more salt to balance sweetness, more powdered sugar to thicken, or a little more raspberry powder for stronger flavor and color.

9. Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip before using.

Equipment Needed

1. Large mixing bowl
2. Stand mixer with paddle attachment or electric hand mixer
3. Measuring cups and spoons
4. Fine mesh sieve or flour sifter (for powdered sugar)
5. Spice grinder, small food processor, or blender (to grind freeze dried raspberries)
6. Rubber or silicone spatula (for scraping the bowl)
7. Offset spatula or bench knife (for spreading frosting)
8. Airtight container for storing leftover frosting

FAQ

What can I use if I do not have freeze dried raspberries? You can substitute 2 to 3 tablespoons of raspberry jam or puree, but reduce heavy cream slightly and note the frosting will be less dry, less intensely flavored, and may be paler or more pink than with powder. For natural color without extra moisture, crushed freeze dried strawberries or beet powder can also work.

How do I get a stronger raspberry flavor without adding liquid? Use more finely ground freeze dried raspberries up to 1/2 cup, tasting as you go. The powder concentrates flavor and color without changing consistency.

How do I adjust sweetness and texture? Add the powdered sugar gradually, using 3 cups for a softer, less sweet frosting and up to 4 cups for stiffer, sweeter icing. Add 1 to 2 tablespoons heavy cream or milk sparingly to reach spreadable or pipeable consistency.

How should I store the frosting? Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and rewhip briefly before using. For longer storage, freeze up to 3 months, thaw overnight in the fridge, then rewhip.

Can I use this frosting in warm conditions? For hotter climates or events, stabilize the buttercream by using a slightly higher ratio of powdered sugar and chilling the frosted cake briefly before serving. Avoid leaving frosted desserts out for more than 2 hours in warm environments.

Is this frosting suitable for piping decorations? Yes. Use the full 4 cups of powdered sugar for firmer, holdable peaks when piping. If you need delicate ruffles or smooth spreads, use closer to 3 cups and add cream as needed for smoothness.

Easy Raspberry Buttercream Frosting Recipe Substitutions and Variations

Unsalted butter: substitute salted butter, reduce or omit the 1/8 teaspoon salt; or use a 1:1 vegan stick butter for a dairy-free version (texture may be slightly softer).
Powdered sugar: substitute homemade powdered sugar by blending 360 to 480 g granulated sugar with 1 to 2 tablespoons cornstarch until fine, then sift; if lower sweetness desired, use 3 cups and add a touch more cream for consistency.
Freeze dried raspberries: substitute 2 to 3 tablespoons high quality raspberry jam or preserves, strained of large pieces and reduce cream by 1/2 tablespoon to compensate for added moisture; or use 1/4 teaspoon natural raspberry extract for strong flavor with less color.
Heavy cream or whole milk: substitute full-fat coconut milk for a dairy-free option (use 1 to 2 tablespoons and taste for richness), or use plain Greek yogurt thinned with a little milk 1:1 for tang and stability, adding gradually to reach spreadable consistency.

Pro Tips

1) Grind the freeze dried raspberries as fine as possible and pass them through a fine mesh sieve before adding. Tiny crunchy bits will show up in the buttercream otherwise, and an ultra-fine powder gives a silkier mouthfeel and truer color.

2) Start with properly room temperature butter but not melted. If it feels greasy or unusually soft, chill the bowl for 10 minutes and then whip again. Properly aerated buttercream needs solid structure from the butter, so resist adding extra liquid early.

3) When you need a deeper color or brighter flavor, add extra raspberry powder a pinch at a time and taste. If you want the flavor to appear more vibrant without adding more sweetness, a very small pinch of citric acid or that half teaspoon of lemon juice does wonders. Add cautiously so tartness does not take over.

4) For piping or very clean finishes, firm the frosting in the fridge for 10 to 20 minutes, then rewhip briefly to restore spreadability. For longer storage, freeze in a tight container for up to a month; thaw in the fridge, bring to room temperature, then rewhip until light and fluffy.

Easy Raspberry Buttercream Frosting Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can’t get over the naturally rosy color and bright berry flavor in this raspberry buttercream. It makes every cake and cupcake look bakery-worthy with barely any fuss.

Servings

servings

Calories

146

kcal

Equipment: 1. Large mixing bowl
2. Stand mixer with paddle attachment or electric hand mixer
3. Measuring cups and spoons
4. Fine mesh sieve or flour sifter (for powdered sugar)
5. Spice grinder, small food processor, or blender (to grind freeze dried raspberries)
6. Rubber or silicone spatula (for scraping the bowl)
7. Offset spatula or bench knife (for spreading frosting)
8. Airtight container for storing leftover frosting

Ingredients

Unsalted butter, softened: 1 cup (227 g)
Powdered sugar, sifted: 3 to 4 cups (360 to 480 g), adjust for desired sweetness and consistency
Freeze dried raspberries, finely ground to a powder: 1/3 cup (about 20 to 25 g) for natural color and strong raspberry flavor
Pure vanilla extract: 1 teaspoon
Fresh lemon juice: 1/2 teaspoon, optional to brighten flavor
Fine sea salt or table salt: 1/8 teaspoon
Heavy cream or whole milk: 1 to 2 tablespoons, as needed to reach desired spreading consistency

Directions

In a large bowl, beat 1 cup (227 g) softened unsalted butter on medium speed until smooth and pale, about 1 to 2 minutes.
Reduce speed to low and gradually add 3 cups (360 g) sifted powdered sugar, about 1 cup at a time, mixing until incorporated before adding more.
Add 1/3 cup finely ground freeze dried raspberries (about 20 to 25 g) and 1 teaspoon pure vanilla extract, then beat on low to combine.
Add 1/8 teaspoon fine sea salt and 1/2 teaspoon fresh lemon juice, if using, then increase mixer speed to medium and beat until the mixture is uniform.
If the frosting is too thick, add 1 tablespoon heavy cream or whole milk and beat; if still too stiff, add a second tablespoon as needed to reach a spreadable consistency.
If the frosting is too thin, add additional sifted powdered sugar in 1/4 cup increments until it firms to the desired stiffness, up to 4 cups (480 g) total.
Beat on high for 30 to 60 seconds to make the buttercream light and fluffy, scraping down the bowl and paddle or spatula once or twice to ensure even texture.
Taste and adjust: add a pinch more salt to balance sweetness, more powdered sugar to thicken, or a little more raspberry powder for stronger flavor and color.
Use immediately to frost cakes or cupcakes, or store in an airtight container in the refrigerator for up to 5 days; bring to room temperature and rewhip before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.