If you are craving a frosting that perfectly combines the natural brightness of fresh fruit with the luxurious creaminess of butter, then this Fresh Raspberry Buttercream Recipe is about to become your new best friend in the kitchen. This buttercream takes advantage of ripe raspberries to infuse a delicate pink hue and a vibrant tangy-sweet flavor that will make any cake or cupcake shine with freshness. It’s a little labor of love, but trust me, every velvety spoonful is absolutely worth it. From the first whisk to the last spread, this buttercream dazzles not only in taste but in texture and looks, making your desserts spectacularly irresistible.
Ingredients You’ll Need
Let’s talk about what goes into this delightful Fresh Raspberry Buttercream Recipe. The ingredients are straightforward and celebrate quality, each playing a vital role in flavor, texture, and that gorgeous pink color.
- Fresh raspberries (12 ounces): These provide the base for the raspberry coulis, delivering that bold, fruity punch and natural color.
- Granulated sugar (5 tablespoons total): Split between the raspberry sauce and egg white mixture, sugar balances tartness and ensures a smooth, sweet buttercream.
- Fresh squeezed lemon juice (2 tablespoons): Adds brightness to the raspberry sauce and keeps the flavors lively.
- Egg whites (5 large): Essential for creating the silky meringue that forms the structure of the buttercream.
- Kosher salt (1/4 teaspoon): Enhances all the flavors without overpowering them.
- Unsalted butter (30 tablespoons, room temperature): The star that brings everything together with creamy richness and the perfect spreadable texture.
- Pure vanilla extract (1 teaspoon): A subtle depth of flavor that complements the fruitiness beautifully.
How to Make Fresh Raspberry Buttercream Recipe
Step 1: Crafting the Raspberry Sauce
Begin by combining the fresh raspberries, sugar, and lemon juice in a saucepan and bringing it to a boil. Lower the heat and cook until the berries soften enough to be mashed easily. Strain the mixture to remove seeds, then return it to the pan and reduce until thickened to about 6-7 tablespoons. This concentrated raspberry coulis is what will infuse the buttercream with its fresh, vibrant fruitiness.
Step 2: Preparing the Swiss Meringue Base
Simmer a pot of water and set a mixing bowl with egg whites and sugar over the heat, ensuring it doesn’t touch the water directly. Whisk continuously until the mixture reaches 170 degrees Fahrenheit. This step cooks the egg whites gently, essential for safety and for achieving that silky texture when whipped.
Step 3: Whipping the Meringue
Transfer the bowl to your mixer and whip the mixture on medium-high speed until cool to the touch, around 80-85 degrees Fahrenheit. At this point, you’ve got a glossy, stable meringue base, ready to be transformed into the creamiest buttercream you’ve ever made.
Step 4: Incorporating Butter and Raspberry Sauce
Add softened butter one tablespoon at a time, mixing steadily. It might look curdled mid-way—don’t worry, that’s perfectly normal. Keep adding butter until the mixture turns silky and fluffy, like thick whipped cream. Then, mix in the raspberry sauce gradually, watching as the buttercream changes from creamy white to a beautiful pale pink, adjusting to your preferred flavor intensity with every spoonful.
Step 5: Using Your Fresh Raspberry Buttercream
Once mixed, your Fresh Raspberry Buttercream is ready to adorn cakes or cupcakes. Its smooth texture makes spreading or piping a joy, turning any dessert into a stunning centerpiece infused with fresh raspberry flavor.
How to Serve Fresh Raspberry Buttercream Recipe
Garnishes
Complement this buttercream by adding fresh raspberries on top for a pop of texture and to emphasize the natural fruit flavor. Edible flowers or a sprinkle of crushed freeze-dried raspberries add a lovely visual touch and an extra burst of raspberry essence.
Side Dishes
This buttercream works wonderfully on light vanilla or almond-flavored cakes, but don’t shy away from pairing it with lemon, pistachio, or even chocolate desserts. The tartness of the raspberry buttercream brightens the biggest chocolate cake or softens the richness of creamy pound cakes, making it versatile enough to be served alongside many treats.
Creative Ways to Present
Try piping this buttercream into delicate rosettes on cupcakes or smooth it over a cake and add a cascade of fresh raspberries flowing down the side for dramatic effect. For a charming twist, dollop it atop baked meringue nests or use it as a decadent filling between layers of airy sponge cake.
Make Ahead and Storage
Storing Leftovers
You can keep your Fresh Raspberry Buttercream at room temperature for up to two days safely thanks to the sugar content and cooked egg whites. For longer storage, refrigerate it in an airtight container for up to two weeks, just be sure to remix it until smooth before use.
Freezing
This buttercream freezes well if stored properly in an airtight container. Freeze for up to two months. When you’re ready to enjoy it again, thaw it at room temperature and whip it to restore that creamy softness.
Reheating
Buttercream doesn’t require traditional reheating. Instead, bring it back to room temperature and beat it gently with a mixer until it regains its fluffy consistency. Avoid overheating as that can alter the butter’s texture.
FAQs
Can I use frozen raspberries instead of fresh for this recipe?
Absolutely! Frozen raspberries work great and can be used straight from the freezer, though fresh raspberries offer the best flavor and texture for the buttercream.
Is the buttercream stable enough to pipe intricate designs?
Yes, this buttercream has a luxurious, stable texture that holds up well for piping detailed decorations, making your desserts look professionally finished.
Can I adjust the sweetness of the buttercream?
Definitely. The recipe balances sweet and tart, but you can reduce or slightly increase the sugar to match your personal taste preferences without affecting the overall texture too much.
Is it safe to use raw egg whites in this buttercream?
The egg whites are gently heated to 170°F during preparation, which cooks them sufficiently to ensure safety while maintaining the glossy meringue texture.
How long does the raspberry flavor last in the buttercream?
The bright raspberry flavor stays fresh for at least two weeks in the fridge and even after freezing, though it’s always best enjoyed fresh for maximum vibrancy.
Final Thoughts
Whipping up this Fresh Raspberry Buttercream Recipe is one of those moments in the kitchen that reminds you why homemade is always worth the effort. It transforms any dessert into an elegant treat bursting with natural fruit flavor and smooth, decadent texture. I wholeheartedly encourage you to try it out — your cake or cupcakes are going to thank you with every luscious bite.
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Fresh Raspberry Buttercream Recipe
- Total Time: 1 hour 20 minutes
- Yield: 5 servings
Description
This fresh raspberry buttercream recipe combines a luscious, silky buttercream with the natural tartness of fresh raspberries. Made by first creating a vibrant raspberry coulis and then blending it into a smooth Swiss meringue buttercream, this frosting is perfect for cakes and cupcakes, offering a delightful balance of sweet and tangy flavors with a beautiful pink hue.
Ingredients
Raspberry Sauce
- 12 ounces (340 grams) fresh or frozen raspberries
- 3 tablespoons (37 grams) granulated sugar
- 2 tablespoons (30 grams) fresh squeezed lemon juice
Buttercream
- 5 large (150 grams) egg whites
- 1–1/4 cups (250 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 30 tablespoons (424 grams) unsalted butter, room temperature (65-68°F)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Raspberry Sauce: Place a medium bowl with a fine-mesh strainer near the stove. Combine raspberries, sugar, and lemon juice in a medium saucepan and bring to a boil. Reduce heat to medium and cook until raspberries soften enough to be smashed with a spoon.
- Strain Raspberry Mixture: Transfer the cooked berries to the fine-mesh strainer and press with the back of a large spoon to extract juice and pulp, removing seeds. Aim to yield about 3/4 cup coulis.
- Reduce Raspberry Sauce: Return strained sauce to saucepan and cook over medium heat, stirring constantly until sauce reduces by half, about 6-7 tablespoons of thickened coulis.
- Start Swiss Meringue: Fill a 3-4 quart saucepan halfway with water and bring to a simmer over high heat, then reduce to medium.
- Heat Egg Whites and Sugar: Place egg whites, sugar, and kosher salt in a heatproof bowl set over the simmering water, ensuring the bowl bottom doesn’t touch water. Whisk constantly by hand until mixture reaches 170°F (77°C).
- Whip Meringue: Transfer bowl to stand mixer, whisk at medium-high speed until meringue cools to about 80-85°F (27-29°C), forming stiff peaks.
- Add Butter: With mixer on medium speed, add butter one tablespoon at a time. The mixture may appear curdled halfway through, but continue until it becomes smooth, creamy, and thick, like whipped cream. You may not need all butter.
- Incorporate Raspberry Sauce: Scrape down bowl sides and add 2 tablespoons of raspberry sauce, mixing on medium speed. Gradually add more sauce, one tablespoon at a time, until desired flavor and color are reached.
- Use or Store: Use the buttercream immediately to frost cakes or cupcakes. For storage, keep at room temperature up to 2 days, refrigerate up to 2 weeks in an airtight container, or freeze up to 2 months. To use refrigerated or frozen, rewhip until smooth and creamy.
Notes
- Ensure butter is at room temperature (65-68°F) for easy incorporation into the meringue.
- To avoid curdling, add butter gradually and continue mixing; appearance will improve.
- The buttercream contains cooked egg whites, making it safer to consume than raw meringue-based frostings.
- Beat refrigerated buttercream before use to restore texture.
- Adjust raspberry sauce quantity for desired flavor intensity and color.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: American
