The Best Raspberry Buttercream Frosting Recipes

RICK'S SPECIAL BUTTERCREAM FROSTING

Steps:

• In a mixing bowl, cream shortening until fluffy. Add sugar, and continue creaming until well blended.
• Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Add additional 2 ounces whipping cream if necessary. Beat at high speed until frosting is fluffy.

RASPBERRY BUTTERCREAM FROSTING

Steps:

• Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.

RASPBERRY BUTTERCREAM FROSTING

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

RASPBERRY BUTTERCREAM FROSTING

Steps:

• In a large bowl, beat together the butter and 4 cups of powdered icing sugar for 2 minutes.
• Add the optional cream and vanilla extract and beat until incorporated.
• Add the raspberries and beat until the raspberries are broken down and no large pieces remain in the frosting.

FRESH RASPBERRY BUTTERCREAM FROSTING

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.

RASPBERRY BUTTERCREAM FROSTING

Steps:

• Beat cream cheese, cream and butter until light and fluffy.
• Add extract.
• Slowly add confectioners sugar, 1 cup at a time.
• Add more confectioners sugar if needed for desired consistency.
• *OPTIONAL* - Pipe using Wilton's 2110 tip to make the famous "Wilton Swirl", for a more professional appearance.