This fluffy raspberry frosting is perfect for piping onto your favorite cakes, cupcakes, cookies, and more! It’s an easy recipe that can be made using fresh, frozen, or freeze-dried raspberries.

A chocolate cupcake topped with raspberry frosting.

This raspberry frosting is a multi-purpose frosting that pairs well with a variety of cakes, cupcakes, and cookies. It’s smooth, creamy, and sweet yet slightly tart thanks to the raspberries.

Freeze-dried raspberries are popping up in more and more grocery stores and are my top choice for this recipe. The berries are blended into a fine powder before being incorporated into the butter and powdered sugar, and their concentrated raspberry flavor makes for an unforgettable frosting.

If you’re not able to find freeze-dried raspberries though, don’t worry! I’ve also provided detailed instructions on how to make this frosting using fresh or frozen berries. Although regular berries take a little more time, they still work great in this recipe!

An overhead view of the ingredients needed to make raspberry buttercream frosting.

Recipe Ingredients

  • Raspberries: You can use either fresh or freeze-dried raspberries for this recipe. If using frozen raspberries, make sure to let them thaw completely and discard any excess liquid before pureeing.
  • Heavy Whipping Cream: This helps to make the frosting creamier. Note that you only need this if you are making the freeze-dried version. If you are using fresh berries, you won’t need any!
  • Unsalted Butter: Should be softened to room temperature before mixing together the frosting. This will ensure that it’s smooth and creamy.
  • Powdered Sugar: Sweetens and thickens the frosting.
  • Vanilla Extract: Creates a more nuanced raspberry flavor.
  • Salt: Just a pinch is all you need to balance out the sweetness of the frosting.

How To Make Raspberry Frosting

Feel free to use whatever kind of raspberries you have on hand to make this frosting. Just note that the recipe needs to be adjusted slightly depending on if you’re using fresh/frozen or freeze-dried.

An overhead view of freeze-dried raspberry powder in the bowl of a food processor.
An overhead view of freeze-dried raspberry powder being passed through a mesh sieve.

With Freeze Dried Raspberries

  1. Add the freeze-dried raspberries to a food processor and blend until you have a fine powder.
  2. Sift the powder through a fine mesh sieve to remove the seeds. There are a lot of seeds in raspberries, so don’t skip this step!
An overhead view of beaten butter and powdered sugar in a mixing bowl.
An overhead view of raspberry frosting in a mixing bowl.
  1. In a separate bowl, beat the butter until smooth. I like to use my stand mixer, but a handheld electric mixer works too. To the butter, mix in the powdered sugar one cup at a time.
  2. Add the raspberry powder, heavy whipping cream, vanilla, and salt. Mix on low speed until well combined. If needed, stop and scrape around the sides and bottom of your mixing bowl to make sure everything is thoroughly mixed together.
An overhead view of pureed raspberries in the bowl of a food processor.
An overhead view of fresh raspberry puree being passed through a mesh sieve.

With Fresh or Frozen Raspberries

  1. Add the raspberries to a food processor and blend until smooth.
  2. Strain the puree through a fine mesh sieve to remove the seeds. Just like with the freeze-dried version, this step is important! I don’t recommend skipping it, unless you love a lot of seeds in your frosting.
Reduced raspberry puree in a small saucepan.
An overhead view of raspberry puree cooling in a glass bowl.
  1. Pour the strained puree into a small saucepan and place it over medium heat. Cook until the puree has reduced and thickened to ¼ cup.
  2. Transfer the reduced puree to a bowl and let it cool completely before moving on with the recipe. If needed, you can place it in the fridge to speed up the process. Just make sure it’s not too cold when you mix the frosting together.
An overhead view of beaten butter and powdered sugar in a mixing bowl.
An overhead view of fresh raspberry frosting in a mixing bowl.
  1. In a separate mixing bowl, beat the butter until smooth. Then, mix in the powdered sugar in two additions.
  2. Mix in the cooled raspberry puree, vanilla, and salt on low speed until fully combined.
Two chocolate cupcakes topped with raspberry frosting, sitting side by side.
Left: Frosting with freeze-dried raspberries, Right: Frosting with fresh raspberries

As you can see, the version made with freeze-dried berries is more vibrant in color. Both options taste delicious, but I prefer the freeze-dried version because it has a stronger flavor and it’s easier to make too!

Two glass jars filled with raspberry frosting.
Left: Frosting with fresh raspberries, Right: Frosting with freeze-dried raspberries

Different Ways to Use This Frosting

Any baked good with a vanilla, lemon, or chocolate base flavor works well with this frosting. Here are a few of my favorite desserts to pair it with:

An overhead view of raspberry buttercream in a white bowl, with a spoon sticking out.

Recipe Tips

  • Don’t skip straining the seeds! This will ensure that you end up with a perfectly smooth and creamy frosting.
  • If you make the frosting with fresh raspberries, it’s important to let the reduced puree cool completely before adding it to the butter mixture. If you add warm puree to the mixture, the butter will melt and you’ll wind up with a runny frosting.
  • I suggest adding the powdered sugar in stages. This gives the sugar time to dissolve into the butter and prevents it from going all over the place.
  • Both options will give you about 2 ¾ cups of frosting which is enough to generously frost 12 to 14 cupcakes or a 9×13 cake. If you are using this to frost a layered cake, I recommend increasing the recipe by half (or doubling it if you need more frosting to decorate with).
A chocolate cupcake topped with raspberry frosting.

Raspberry Frosting

Prep Time: 30 minutes
Total Time: 30 minutes
Fluffy raspberry frosting is perfect for piping onto your favorite cakes, cupcakes, cookies, and more! It's an easy recipe that can be made using fresh, frozen, or freeze-dried raspberries.
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Ingredients

Servings: 12 servings

Raspberry Frosting With Freeze-Dried Berries

  • 1 cup freeze-dried raspberries (28 grams before removing the seeds)
  • 1 cup unsalted butter softened (230 grams; 2 sticks)
  • 3 cups powdered sugar (360 grams)
  • 2 to 3 tablespoons heavy cream (30 to 45 ml)
  • 1 teaspoon pure vanilla extract
  • Tiny pinch of salt

Raspberry Frosting With Fresh Berries

  • 2 cups fresh raspberries (250 grams)
  • 1 cup unsalted butter softened (230 grams; 2 sticks)
  • 3 ½ cups powdered sugar (420 grams)
  • 1 teaspoon pure vanilla extract
  • Tiny pinch of salt

Instructions
 

To make raspberry frosting with freeze-dried raspberries:

  • Add the freeze-dried raspberries to a blender or food processor and blend into a fine powder. Strain the powder through a fine-mesh strainer to remove the seeds (you should end up with a little under ⅓ cup or 16 grams of powder). Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
  • Mix in the powdered sugar on low speed, one cup at a time, making sure to mix well after each addition.
  • Add the raspberry powder, heavy whipping cream, vanilla extract, and salt. Mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  • Use immediately to frost cupcakes, cakes, etc. or store in the refrigerator until ready to use.

To make raspberry frosting with fresh raspberries:

  • Add the raspberries to a food processor or blender and blend until smooth. Strain the puree through a fine-mesh strainer to remove the seeds, this will take a few minutes so be patient! Once the mixture is strained you should end up with about ¾ cup of puree.
  • Pour the raspberry puree into a medium-sized saucepan and place it over medium heat. Allow to cook, stirring often, until the mixture has thickened and reduced to ¼ cup.
  • Remove from the heat, scoop the reduced raspberry mixture into a heat-proof bowl, and set aside to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter on medium speed until smooth.
  • Mix in the powdered sugar in two additions, making sure to mix well after each addition.
  • Add the cooled reduced raspberry puree, vanilla extract, and salt and mix on low-medium speed until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
  • Use immediately to frost cupcakes, cakes, etc. or store in the refrigerator until ready to use.

Notes

Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Frosting will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before using it.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

More Frosting Flavors to Try!

Coconut Frosting

Strawberry Frosting

Lemon Buttercream Frosting

Peanut Butter Frosting