Makes: 15-18 cupcakes
Prep time: 30 minutes
How to Make The Best Raspberry Buttercream Frosting
For the Raspberry Buttercream Fosting, you will need
- 1 cup of Butter – softened
- 5 cups of Powdered Sugar
- 6 oz. fresh Rasberries
- Decorating Bags
- Wilton 2D Decorating Tip
- Small Blender/Food Processor
- Food Sieve/Strainer
- Puree the raspberries and then run the pureed raspberries through a sieve. You will need approximately 1/2 cup of raspberry puree. The 6 oz. clamshell of Raspberries equals about 1 1/2 cups of whole Raspberries. This amount of whole Raspberries will give you the 1/2 cup of puréed Raspberries that you need for the frosting.
- In a mixer, add the powdered sugar. We don’t sift it. If it is really lumpy, we use the mixer paddles to break it up. Add the softened butter and cream together on low speed until the powdered sugar and butter are completely combined. Continue to beat on medium speed until the frosting is creamy. Add the 1/2 cup Pureed Raspberries. This can be a “wet” frosting, if it 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 purée container that you had and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.
- How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Best Raspberry Buttercream Frosting to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 24 cupcakes if you apply the frosting with a knife. If you swirl on the frosting with a pastry bag like we have done here, you should be able to frost 15-18 cupcakes depending on the size of the swirl.
Raspberry Butterceam Frosting recipe taken from Two Sisters Crafting