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Fresh Raspberry Buttercream Recipe

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4.2 from 1 review

  • Author: Sara
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Start Swiss Meringue: Fill a 3-4 quart saucepan halfway with water and bring to a simmer over high heat, then reduce to medium.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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

Find it online: https://sarabaking.com/fresh-raspberry-buttercream-recipe/