This submit might comprise affiliate hyperlinks. Please learn our privateness coverage.
Candy and barely tart raspberry jam will get blended with fluffy buttercream frosting for the proper spring and summer season frosting. This raspberry buttercream recipe makes sufficient to prime 24 cupcakes or a 9-inch layer cake.
One of many best methods to decorate up your favourite cake or cupcake recipe is to modify up the frosting.
For instance, I can take chocolate cupcakes made with my doctored cake combine to each potluck and so they’ll appear to be completely different cupcakes each time simply by ending them with a special frosting.
I may go traditional with vanilla buttercream or chocolate buttercream. I may add a tangy twist with cream cheese frosting, or a light-weight and ethereal end with whipped cream frosting.
There’s even fruity choices with strawberry frosting or this scrumptious raspberry buttercream!
Actually, there’s no motive to not have a number of frosting recipes able to go every time you have to whip up a cake.
Tips on how to make raspberry buttercream frosting
This raspberry buttercream frosting is mild and fluffy with a creamy end. It’s fruity and so scrumptious, you’ll be on the lookout for causes so as to add it to each cake you make.
Components you’ll want
You want simply 4 substances to make this frosting:
- 2 cups unsalted butter, room temperature
- 1.5 kilos confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 4-5 tablespoons raspberry preserves
Sure, you want a number of butter and powdered sugar for this recipe, however it makes sufficient frosting to cowl 24 cupcakes or a layer cake. So let’s contemplate it a splurge!
Ensure your butter is at room temperature earlier than you begin mixing the buttercream. In case you neglect to set it out forward of time, I’ve a number of suggestions for softening butter rapidly.
If you’re out or don’t have fairly sufficient powdered sugar, don’t panic. Be taught make powdered sugar so you’ll be able to skip a visit to the shop!
I attempted making this frosting with raspberry puree, however the taste simply wasn’t robust sufficient. The extra concentrated raspberry taste from the preserves was excellent, although!
I don’t thoughts the raspberry seeds in my frosting, however you’ll be able to at all times use a seedless jam in case you do.
Making my raspberry buttercream
To make this raspberry frosting, begin by beating the butter on medium-high pace with a mixer for about 5 minutes.
This is a vital step for getting a buttercream that’s easy and creamy, so don’t skip it!
Now flip the pace of the mixer to low. Slowly add the powdered sugar till it’s absolutely included, then add the vanilla and three tablespoons of the raspberry preserves.
Combine once more till absolutely included. Ensure you’re scraping the perimeters and backside of the bowl with a rubber spatula as wanted all through the recipe.
Give the frosting a style to verify the flavour and texture. At this level, if wanted, you’ll be able to add the remaining 2 tablespoons of jam a bit at a time till you get the quantity of raspberry taste you need.
Remember the fact that in case you add greater than 5 tablespoons of jam, you might get a thinner frosting.
As soon as all the jam is added, enhance the mixer pace again to medium-high and beat for one more 3-4 minutes, or till the raspberry buttercream is mild and fluffy.
Raspberry buttercream serving ideas
There are many choices for utilizing this raspberry buttercream!
After all it makes an incredible frosting for traditional vanilla cupcakes or vanilla cake and chocolate cupcakes or chocolate cake.
You can too pair it with a lemon layer cake or lemon cupcakes for a raspberry lemonade mixture!
It could additionally make an incredible cupcake filling. In case you’ve by no means performed this earlier than, take a look at my tutorial on how to fill cupcakes.
However cake isn’t your solely possibility! This luxury frosting additionally goes nice with cookies.
Use it to prime sugar cookie bars or as a filling for cookie sandwiches. It could pair very well with straightforward sugar cookies, chewy lemon sugar cookies, coconut sugar cookies, and even chocolate sugar cookies.
Make-ahead and storage suggestions
This raspberry buttercream could be made a number of days forward of time and piped or unfold onto desserts or cupcakes everytime you’re able to serve them.
Cowl and refrigerate the frosting in an hermetic container for as much as three days. If you’re prepared to make use of it, merely deliver it to room temperature. Beat it with a mixer for about 5 minutes or till easy.
You might want so as to add a splash of cream or milk to revive the consistency earlier than utilizing it.
Freezing raspberry buttercream
Further lemon frosting will also be frozen for longer-term storage.
Place the frosting in a freezer-safe hermetic container. Typically I will even place a layer of plastic wrap on the highest of the buttercream for further safety. Freeze for as much as a month.
Let the frosting thaw within the fridge in a single day. Earlier than utilizing, let it come to room temperature and beat it together with your mixer for about 5 minutes or till good and easy. Add a splash of milk or cream if wanted.
Often requested questions
If you’re a fan of shortening in your buttercream frostings, substitute 1/2 cup of the butter with 1/2 cup vegetable shortening.
As soon as piped or unfold onto your cake, cupcakes, or cookies, raspberry buttercream will crust up. If you wish to add sprinkles or different decorations, make sure that to do this proper after piping it on, earlier than it has an opportunity to type a crust.
Regardless that it crusts up, it gained’t fully harden. Watch out if storing or transporting baked items embellished with this frosting so that you just don’t smash your stunning adorning work.
Raspberry buttercream frosting holds up nice at room temperature, however will begin to droop or soften if it will get too sizzling.
In case you’re taking desserts or cupcakes embellished with this frosting to an occasion with out air-con or the place it’ll be within the solar (similar to a summer season cookout), I like to recommend maintaining the dessert chilled till able to serve.
Sure, this buttercream holds up very well as a thick coating on desserts or for piping decorations. You can too modify the thickness of the frosting by including kind of milk to fit your adorning wants.
In case you solely have salted butter readily available, omit the salt within the recipe.
I don’t thoughts raspberry seeds on this frosting; you actually can’t inform a lot of a distinction within the texture and it helps individuals know that it’s raspberry flavored. However in case you actually need a easy buttercream with out the seeds, make sure that to buy seedless raspberry jam.
This recipe makes sufficient raspberry buttercream to generously frost 24 cupcakes, one 8-inch or 9-inch layer cake, or one sheet cake.
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high pace for about 5 minutes.
-
Flip the mixer right down to low pace and regularly add within the confectioners’ sugar till it’s fully included. Add in vanilla and 3 tablespoons of the raspberry jam; combine till included. Flip off the mixer and verify the buttercream for style and texture and scrape down the perimeters of the bowl. Step by step add within the final 2 tablespoons of raspberry jam till you attain the specified degree of raspberry taste. (Please word that including greater than the really useful 5 tablespoons may end in a thinner frosting.) Flip the mixer again as much as medium-high pace and beat the combination for about 3-4 minutes or till mild and fluffy.
-
Unfold or pipe onto cake or cupcakes.
- You possibly can simply modify the consistency of this recipe by merely including in additional milk a splash at a time.
- If you’re a fan of shortening in your buttercream, merely omit one stick (1/2 cup) of butter and substitute with 1/2 cup shortening.
- Coated and refrigerated frosting could be saved for as much as three days. Merely deliver it to room temperature and beat with an electrical mixer till easy. You might want so as to add a few teaspoons of heavy cream or milk to revive the consistency. Frosting will also be frozen for as much as a month.
- In case you garnish with sprinkles, be sure you do that instantly after you frost your baked items. As soon as the highest layer of the buttercream crusts, nothing will stick.
- Be taught make powdered sugar for these instances when you’ve got run out however nonetheless need frosting!
Energy: 146kcal, Carbohydrates: 31g, Protein: 0.2g, Fats: 15g, Saturated Fats: 10g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 41mg, Sodium: 3mg, Potassium: 8mg, Fiber: 0.04g, Sugar: 2g, Vitamin A: 473IU, Vitamin C: 0.3mg, Calcium: 5mg, Iron: 0.02mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
This submit might comprise affiliate hyperlinks. Please learn our privateness coverage.
Candy and barely tart raspberry jam will get blended with fluffy buttercream frosting for the proper spring and summer season frosting. This raspberry buttercream recipe makes sufficient to prime 24 cupcakes or a 9-inch layer cake.
One of many best methods to decorate up your favourite cake or cupcake recipe is to modify up the frosting.
For instance, I can take chocolate cupcakes made with my doctored cake combine to each potluck and so they’ll appear to be completely different cupcakes each time simply by ending them with a special frosting.
I may go traditional with vanilla buttercream or chocolate buttercream. I may add a tangy twist with cream cheese frosting, or a light-weight and ethereal end with whipped cream frosting.
There’s even fruity choices with strawberry frosting or this scrumptious raspberry buttercream!
Actually, there’s no motive to not have a number of frosting recipes able to go every time you have to whip up a cake.
Tips on how to make raspberry buttercream frosting
This raspberry buttercream frosting is mild and fluffy with a creamy end. It’s fruity and so scrumptious, you’ll be on the lookout for causes so as to add it to each cake you make.
Components you’ll want
You want simply 4 substances to make this frosting:
- 2 cups unsalted butter, room temperature
- 1.5 kilos confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 4-5 tablespoons raspberry preserves
Sure, you want a number of butter and powdered sugar for this recipe, however it makes sufficient frosting to cowl 24 cupcakes or a layer cake. So let’s contemplate it a splurge!
Ensure your butter is at room temperature earlier than you begin mixing the buttercream. In case you neglect to set it out forward of time, I’ve a number of suggestions for softening butter rapidly.
If you’re out or don’t have fairly sufficient powdered sugar, don’t panic. Be taught make powdered sugar so you’ll be able to skip a visit to the shop!
I attempted making this frosting with raspberry puree, however the taste simply wasn’t robust sufficient. The extra concentrated raspberry taste from the preserves was excellent, although!
I don’t thoughts the raspberry seeds in my frosting, however you’ll be able to at all times use a seedless jam in case you do.
Making my raspberry buttercream
To make this raspberry frosting, begin by beating the butter on medium-high pace with a mixer for about 5 minutes.
This is a vital step for getting a buttercream that’s easy and creamy, so don’t skip it!
Now flip the pace of the mixer to low. Slowly add the powdered sugar till it’s absolutely included, then add the vanilla and three tablespoons of the raspberry preserves.
Combine once more till absolutely included. Ensure you’re scraping the perimeters and backside of the bowl with a rubber spatula as wanted all through the recipe.
Give the frosting a style to verify the flavour and texture. At this level, if wanted, you’ll be able to add the remaining 2 tablespoons of jam a bit at a time till you get the quantity of raspberry taste you need.
Remember the fact that in case you add greater than 5 tablespoons of jam, you might get a thinner frosting.
As soon as all the jam is added, enhance the mixer pace again to medium-high and beat for one more 3-4 minutes, or till the raspberry buttercream is mild and fluffy.
Raspberry buttercream serving ideas
There are many choices for utilizing this raspberry buttercream!
After all it makes an incredible frosting for traditional vanilla cupcakes or vanilla cake and chocolate cupcakes or chocolate cake.
You can too pair it with a lemon layer cake or lemon cupcakes for a raspberry lemonade mixture!
It could additionally make an incredible cupcake filling. In case you’ve by no means performed this earlier than, take a look at my tutorial on how to fill cupcakes.
However cake isn’t your solely possibility! This luxury frosting additionally goes nice with cookies.
Use it to prime sugar cookie bars or as a filling for cookie sandwiches. It could pair very well with straightforward sugar cookies, chewy lemon sugar cookies, coconut sugar cookies, and even chocolate sugar cookies.
Make-ahead and storage suggestions
This raspberry buttercream could be made a number of days forward of time and piped or unfold onto desserts or cupcakes everytime you’re able to serve them.
Cowl and refrigerate the frosting in an hermetic container for as much as three days. If you’re prepared to make use of it, merely deliver it to room temperature. Beat it with a mixer for about 5 minutes or till easy.
You might want so as to add a splash of cream or milk to revive the consistency earlier than utilizing it.
Freezing raspberry buttercream
Further lemon frosting will also be frozen for longer-term storage.
Place the frosting in a freezer-safe hermetic container. Typically I will even place a layer of plastic wrap on the highest of the buttercream for further safety. Freeze for as much as a month.
Let the frosting thaw within the fridge in a single day. Earlier than utilizing, let it come to room temperature and beat it together with your mixer for about 5 minutes or till good and easy. Add a splash of milk or cream if wanted.
Often requested questions
If you’re a fan of shortening in your buttercream frostings, substitute 1/2 cup of the butter with 1/2 cup vegetable shortening.
As soon as piped or unfold onto your cake, cupcakes, or cookies, raspberry buttercream will crust up. If you wish to add sprinkles or different decorations, make sure that to do this proper after piping it on, earlier than it has an opportunity to type a crust.
Regardless that it crusts up, it gained’t fully harden. Watch out if storing or transporting baked items embellished with this frosting so that you just don’t smash your stunning adorning work.
Raspberry buttercream frosting holds up nice at room temperature, however will begin to droop or soften if it will get too sizzling.
In case you’re taking desserts or cupcakes embellished with this frosting to an occasion with out air-con or the place it’ll be within the solar (similar to a summer season cookout), I like to recommend maintaining the dessert chilled till able to serve.
Sure, this buttercream holds up very well as a thick coating on desserts or for piping decorations. You can too modify the thickness of the frosting by including kind of milk to fit your adorning wants.
In case you solely have salted butter readily available, omit the salt within the recipe.
I don’t thoughts raspberry seeds on this frosting; you actually can’t inform a lot of a distinction within the texture and it helps individuals know that it’s raspberry flavored. However in case you actually need a easy buttercream with out the seeds, make sure that to buy seedless raspberry jam.
This recipe makes sufficient raspberry buttercream to generously frost 24 cupcakes, one 8-inch or 9-inch layer cake, or one sheet cake.
-
Within the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high pace for about 5 minutes.
-
Flip the mixer right down to low pace and regularly add within the confectioners’ sugar till it’s fully included. Add in vanilla and 3 tablespoons of the raspberry jam; combine till included. Flip off the mixer and verify the buttercream for style and texture and scrape down the perimeters of the bowl. Step by step add within the final 2 tablespoons of raspberry jam till you attain the specified degree of raspberry taste. (Please word that including greater than the really useful 5 tablespoons may end in a thinner frosting.) Flip the mixer again as much as medium-high pace and beat the combination for about 3-4 minutes or till mild and fluffy.
-
Unfold or pipe onto cake or cupcakes.
- You possibly can simply modify the consistency of this recipe by merely including in additional milk a splash at a time.
- If you’re a fan of shortening in your buttercream, merely omit one stick (1/2 cup) of butter and substitute with 1/2 cup shortening.
- Coated and refrigerated frosting could be saved for as much as three days. Merely deliver it to room temperature and beat with an electrical mixer till easy. You might want so as to add a few teaspoons of heavy cream or milk to revive the consistency. Frosting will also be frozen for as much as a month.
- In case you garnish with sprinkles, be sure you do that instantly after you frost your baked items. As soon as the highest layer of the buttercream crusts, nothing will stick.
- Be taught make powdered sugar for these instances when you’ve got run out however nonetheless need frosting!
Energy: 146kcal, Carbohydrates: 31g, Protein: 0.2g, Fats: 15g, Saturated Fats: 10g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 4g, Trans Fats: 1g, Ldl cholesterol: 41mg, Sodium: 3mg, Potassium: 8mg, Fiber: 0.04g, Sugar: 2g, Vitamin A: 473IU, Vitamin C: 0.3mg, Calcium: 5mg, Iron: 0.02mg
Diet info is routinely calculated, so ought to solely be used as an approximation.
