Easy Raspberry Buttercream Recipes

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RASPBERRY JAM BUTTERCREAM



Raspberry Jam Buttercream image

I love raspberry and this frosting did not disappoint. I used seedless raspberry preserves instead of jam. Pair it with your favourite chocolate cake and you're in heaven. I added a couple drops of pink food colour to enhance the natural colour of the raspberry jam in the finished product. This recipe is from the Culinary Concoctions by Peabody blog.

Provided by Roxanne J.R.

Categories     Dessert

Time 10m

Yield 24 cupcakes

Number Of Ingredients 5

1 cup unsalted butter, at room temperature
6 -8 cups confectioners' sugar
1/2 cup seedless raspberry jam
milk (optional)
red food coloring (optional)

Steps:

  • Place butter and jam in a mixing bowl of an electric mixer fitted with a paddle attachment.
  • Cream butter and jam until well incorporated, about 2 minutes.
  • Add powdered sugar, one cup at a time until you reach desired consistency.
  • If frosting gets too thick you can add a little milk to thin it out.
  • If you are not satisfied with the pink colour from the jam/preserves alone add in a drop or two of red food colour to intensify it.

Nutrition Facts : Calories 203.1, Fat 7.7, SaturatedFat 4.9, Cholesterol 20.3, Sodium 3.5, Carbohydrate 34.5, Fiber 0.1, Sugar 32.6, Protein 0.1

EASY RASPBERRY BUTTERCREAM



Easy Raspberry Buttercream image

A simple and sweet raspberry buttercream frosting! Perfect for icing cakes or cupcakes.

Provided by Julie Clark

Categories     Dessert

Time 20m

Number Of Ingredients 6

1 cup butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
¼ cup raspberry jam or preserves
1-2 tablespoons heavy cream
red and pink food coloring (optional )

Steps:

  • In a stand mixer, mix the butter on medium speed for about two minutes or it turns white in color.
  • Add the vanilla and raspberry preserves. Mix, and slowly mix in the powdered sugar.
  • Beat on low speed for 2-3 minutes, adding heavy cream if the buttercream is too thick to spread. To thicken it, add small amounts of powdered sugar.
  • Spread or swirl on cooled cake. Store in fridge to keep for up to a week, or store in an airtight container in the freezer to keep for up to 3 months.

RASPBERRY FROSTING



Raspberry Frosting image

Raspberry Buttercream Frosting is a homemade frosting recipe made with butter, powdered sugar and raspberry jam! Perfect for topping cakes, cupcakes, or sweet rolls!

Provided by Jessica & Nellie

Categories     Dessert

Number Of Ingredients 5

1/2 cup butter (room temperature )
3 cups powdered sugar
1 tbsp milk
1/2 tsp vanilla
3 tbsp raspberry jam

Steps:

  • With an electric mixer, cream the butter until smooth.
  • Add in 1 cup of the powdered sugar. Mix until combined.
  • Add in the milk. Mix.
  • Add in 1 more cup of powdered sugar. Mix well.
  • Add in the vanilla. Mix.
  • Scrape sides and add in the final cup of powdered sugar. Mix well.
  • Add in the raspberry Jam and mix until combined and smooth.

Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

THE BEST RASPBERRY BUTTERCREAM FROSTING



The Best Raspberry Buttercream Frosting image

We've taken our amazing Buttercream Frosting recipe to the next level by adding delicious fresh raspberries. It definitely is The Best Raspberry Buttercream Frosting you've ever tasted!

Provided by Two Sisters Crafting

Categories     Frosting

Number Of Ingredients 8

1 cup of Butter - softened (we used Salted Sweet Cream Butter)
5 cups of Powdered Sugar
1 6oz. clamshell of Raspberries
Decorating Bags
Wilton 2D Decorating Tip
Mixer
Small Blender/Food Processor
Food Sieve/Strainer

Steps:

  • Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)
  • Add the softened butter and the raspberry puree and mix until they are completely combined.
  • Add half of the powdered sugar.
  • Continue to beat on medium speed until the frosting is creamy.
  • If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.
  • If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.

WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING



Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting image

Provided by Food Network

Time 40m

Number Of Ingredients 13

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 cups white sugar
1/2 cup canola oil
2 eggs
1 1/2 cups whole milk
1/2 teaspoon raspberry extract
2 tablespoons pureed fresh raspberries
Champagne Buttercream Frosting, recipe follows
1 pound unsalted butter, room temperature
6 cups powdered sugar
4 tablespoons Champagne, or 1 tablespoon Champagne flavoring

Steps:

  • Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
  • Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
  • Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
  • Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
  • In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;

EASY RASPBERRY VANILLA BUTTERCREAM FROSTING



Easy Raspberry Vanilla Buttercream Frosting image

Rejoice in the LORD, O you righteous! For praise from the upright is beautiful. Proverbs 33:1 *************************** And this frosting is not only beautiful on your favorite cupcakes, it's beautiful on your taste buds! It's not too sweet and not too tart. You can substitute freeze dried raspberries with strawberry or even mango. It's that easy. This frosting WILL contain seeds. The original Buttercream frosting recipe is found on foodnetwork.com. I added the raspberries.

Provided by Bonnie Hawkins @Jesusforus

Categories     Cakes

Number Of Ingredients 5

1.2 oz bag(s) freeze dried (not dried) raspberries. (got mine at trader joes)
3 cup(s) powdered sugar (or confectioners sugar)
1 cup(s) butter, softened
1 teaspoon(s) vanilla extract
1 to 2 tablespoon(s) whipping cream (or any type milk)

Steps:

  • Put freeze dried raspberries in a food processor and pulse till they can't be pulsed no more! Sift raspberries and sugar together in a bowl.
  • In a standing mixer fitted with a whisk, cream butter for about 40 seconds. Then on low, add sugar/raspberry mix till well blended . Then increase speed to medium and beat for another 3 minutes. This step was pretty messy for me, sugar dust went everywhere!
  • Add vanilla and cream and continue to beat on medium for 1 more minute, adding more cream if needed for spreading consistency.
  • Frost cupcakes or use on regular cake.

RASPBERRY FROSTING



Raspberry Frosting image

Raspberry Frosting is a from scratch buttercream made with butter, powdered sugar and raspberry jam! Perfect for topping cakes, cupcakes, or sweet rolls!

Provided by Karli Bitner

Categories     Dessert

Number Of Ingredients 5

1/2 cup butter (room temperature)
3 cups powdered sugar
1 tbsp milk
1/2 tsp vanilla
3 tbsp raspberry jam

Steps:

  • With an electric mixer, cream the butter until smooth.
  • Add in 1 cup of the powdered sugar. Mix until combined.
  • Add in the milk. Mix.Add in 1 more cup of powdered sugar. Mix well. Add in the vanilla. Mix.
  • Scrape sides and add in the final cup of powdered sugar. Mix well.
  • Add in the raspberry Jam and mix until combined and smooth.

Nutrition Facts : Calories 150 kcal, Carbohydrate 25 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 15 mg, Sodium 53 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving

FRESH RASPBERRY BUTTERCREAM FROSTING



Fresh Raspberry Buttercream Frosting image

This frosting is sweet and tangy with a strong raspberry flavor. I adapted it from the Making Life Delicious blog. I used it on a chocolate cake for my daughter's 5th birthday. It was soo yummy!

Provided by KristiJoy

Categories     Dessert

Time 30m

Yield 20-24 cupcakes

Number Of Ingredients 6

12 ounces raspberries (fresh or frozen)
1/2 cup unsalted butter, room temperature
3 1/2-4 1/2 cups powdered sugar
1 pinch sea salt
1/2 teaspoon fresh lemon juice
1 -2 tablespoon milk (if needed)

Steps:

  • Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into a sauce. Pour the sauce through a fine mesh strainer to take out the seeds and then put the seedless sauce back in the pot and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce. Set aside to cool.
  • When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer using a paddle attachment. Then add about 2 cups of powdered sugar, the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of sea salt. Process until smooth. Add another 1 1/2 cups of powdered sugar and continue to mix until it is spreading consistency adding milk if needed to make it less stiff.
  • I adapted my frosting to make it vegan because my daughter is allergic to dairy. So I used expeller pressed coconut oil in place of the butter. I had to melt it slightly to remove the lumps as they wouldn't creamt together. It still came together very well. If the temperature was above 75 or so, the frosting might melt if using coconut oil. I also used coconut milk to thin in and it left tiny white lumps due to the acidity of the lemon juice. It would have worked better to use rice milk or even just water, probably.

LEMON CUPCAKES WITH RASPBERRY BUTTERCREAM



Lemon Cupcakes with Raspberry Buttercream image

Light and moist lemon cupcakes topped with an easy raspberry buttercream frosting. These Lemon Cupcakes with Raspberry Buttercream Frosting are absolutely delicious!

Provided by Danielle

Categories     Dessert

Time 50m

Number Of Ingredients 17

1 and 1/2 cups (190 grams) all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter (, softened)
1 cup (200 grams) granulated sugar
2 large eggs (at room temperature)
2 teaspoons vanilla extract
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons lemon zest ((about 2 medium lemons))
1/2 cup (120 ml) whole milk
1/4 cup (60 grams) sour cream
1 cup (230 grams) unsalted butter (, softened)
3 and 1/2 cups (420 grams) powdered sugar
1 tablespoon (15 ml) heavy cream
1 teaspoon vanilla extract
1/3 cup raspberry preserves ((or jam))
tiny pinch of salt

Steps:

  • Preheat the oven to 350°F (177°C). Line two muffin pans with 15 cupcake liners and set aside.
  • In a large mixing bowl, mix together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar together until light and fluffy. Mix in each egg one at a time, then the vanilla extract, making sure to mix well after each ingredient. Add the lemon juice and lemon zest, mix until well combined, then mix in the milk and sour cream until fully combined.
  • Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to overmix the batter. Use a rubber spatula or spoon to turn the batter and make sure everything is well combined.
  • Evenly distribute the batter between all 15 cupcake liners, making sure to only fill them a little over halfway full. Bake in batches at 350°F for 18-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when lightly touched.
  • Remove from the oven, then carefully remove the cupcakes from the pan and transfer to a wire rack to cool.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter until smooth. Mix in the powdered sugar, heavy cream, and vanilla extract until well combined. Add in the raspberry preserves (or jam) and salt and continue mixing until fully combined.
  • Frost the cooled cupcakes as desired.

RASPBERRY BUTTERCREAM FROSTING



Raspberry Buttercream frosting image

This Raspberry Buttercream frosting is the best raspberry buttercream frosting recipe you are going to find!

Provided by Lauren

Categories     Dessert     frosting

Number Of Ingredients 6

1 cup butter (room temperature)
1 cup shortening
2 pounds confections sugar
1 1/2 tablespoon hot water
1/2 cup raspberry jam
2 teaspoon vanilla extract

Steps:

  • Place the butter and shortening in the bowl of your mixer. On medium speed mix the butter and shortening together until they are creamed together.
  • Turn the mixer speed down to the lowest setting and slowly add the confectioners sugar in.
  • Once all the confectioners sugar is combined with the butter and shortening add in the hot water, raspberry jam and vanilla extract.
  • Turn the mixer speed up to medium-high speed and continue mixing for 10 minutes until light and fluffy

Nutrition Facts : ServingSize 1 g, Calories 7464 kcal, Carbohydrate 1023 g, Protein 3 g, Fat 389 g, SaturatedFat 168 g, Cholesterol 488 mg, Sodium 1703 mg, Fiber 2 g, Sugar 971 g

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