Raspberry Frosting
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.
Ingredients
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.