Fresh Raspberry Buttercream Recipe

Learn how to make raspberry buttercream with fresh (or frozen) raspberries! Freeze-dried berries are still my favorite way to flavor buttercream, but this method with fresh berries is a close second 🙌🏼 the secret is reducing the raspberry purée to evaporate most of the liquid + amplify the flavor. Full recipe + cake pairing ideas here: sugarandsparrow.com/fresh-ras...
⁣
FRESH RASPBERRY BUTTERCREAM⁣
YIELD: 3 Cups⁣
⁣
INGREDIENTS:⁣
5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries⁣
1 Cup (226g) unsalted butter, room temperature⁣
3 1/2 Cups (420g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS:⁣
1. Purée the raspberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.⁣
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated. ⁣
3. Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.⁣
⁣
My Freeze-Dried Raspberry Buttercream Recipe: sugarandsparrow.com/raspberry...
More recipes + cake decorating tutorials on my blog: sugarandsparrow.com/
Get my book here (worldwide!): sugarandsparrow.com/anyonecan...
Find me on social media:
Instagram: / sugarandsparrowco
TikTok: / sugarandsparrow

[@theislandlamb]

Hi Whitney, I just made your Raspberry Pistachio Cake and served it to our friends this past weekend. It’s a wow! This recipe is a masterpiece. We all agreed it reminded us of Italy and gelato. I have a knitting lifestyle KZbin channel called The Island Lamb and I plan to show photos of the cake and talk about this amazing recipe. I hope you’ll tune into my episode 25 which will go live this coming weekend. Thank you for an amazing recipe.

[@glendaharding4884]

Looks delicious!

[@flordelsur63]

Nice! Greetings from Spain

[@t_gen588]

I came to this tutorial from your raspberry cake with the dry raspberry powder. Is this the same amount of buttercream? Is it enough to fill the cake and cover+decorate it

[@gokcenserensarbas1132]

Hi Whitney! I have made my daughter’s first birthday cake by mixing up your perfect recipes! Thanks for that💚 I have a question for you. Even if we loved the taste of the cake and the buttercream, the buttercream was a little bit too sweet for us. How can we reduce the sweetness of the buttercream? I hope you can answer:)

[@dadole6992]

Watching from singapore

[@thevillagegreenflorist5086]

Hello will this raspberry buttercream make enough for a 2 layered cake (6 inches) or should I dbl it? Thanks