Description
This light and creamy Raspberry Buttercream Frosting is the perfect addition to cakes and cupcakes. Made with fresh raspberry puree and a hint of vanilla, it adds a fruity, sweet touch to your desserts.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1/4 cup raspberry puree
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- In a large bowl, beat the butter until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Mix in the raspberry puree, vanilla extract, and salt until well combined.
- If the frosting is too thick, add more raspberry puree. If it is too thin, add more powdered sugar.
- Use the frosting to decorate your favorite cakes or cupcakes.
- Enjoy!
Notes
- For a more intense raspberry flavor, you can reduce the raspberry puree by simmering it on low heat before adding it to the frosting.
- This frosting can be stored in the refrigerator for up to a week. Just make sure to let it come to room temperature before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes