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Sweet and slightly tart raspberry jam gets mixed with fluffy buttercream frosting for the perfect spring and summer frosting. This raspberry buttercream recipe makes enough to top 24 cupcakes or a 9-inch layer cake.
One of the easiest ways to dress up your favorite cake or cupcake recipe is to switch up the frosting.
For example, I can take chocolate cupcakes made with my doctored cake mix to every potluck and they’ll seem like different cupcakes every time just by finishing them with a different frosting.
I could go classic with vanilla buttercream or chocolate buttercream. I could add a tangy twist with cream cheese frosting, or a light and airy finish with whipped cream frosting.
There’s even fruity options with strawberry frosting or this delicious raspberry buttercream!
Honestly, there’s no reason not to have multiple frosting recipes ready to go whenever you need to whip up a cake.
How to make raspberry buttercream frosting
This raspberry buttercream frosting is light and fluffy with a creamy finish. It’s fruity and so delicious, you’ll be looking for reasons to add it to every cake you make.
Ingredients you’ll need
You need just 4 ingredients to make this frosting:
- 2 cups unsalted butter, room temperature
- 1.5 pounds confectioners’ sugar, sifted
- 2 teaspoons pure vanilla extract
- 4-5 tablespoons raspberry preserves
Yes, you need a lot of butter and powdered sugar for this recipe, but it makes enough frosting to cover 24 cupcakes or a layer cake. So let’s consider it a splurge!
Make sure your butter is at room temperature before you start mixing the buttercream. If you forget to set it out ahead of time, I have a few tips for softening butter quickly.
If you are out or don’t have quite enough powdered sugar, don’t panic. Learn how to make powdered sugar so you can skip a trip to the store!
I tried making this frosting with raspberry puree, but the flavor just wasn’t strong enough. The more concentrated raspberry flavor from the preserves was perfect, though!
I don’t mind the raspberry seeds in my frosting, but you can always use a seedless jam if you do.
Making my raspberry buttercream
To make this raspberry frosting, start by beating the butter on medium-high speed with a mixer for about 5 minutes.
This is an important step for getting a buttercream that is smooth and creamy, so don’t skip it!
Now turn the speed of the mixer to low. Slowly add the powdered sugar until it is fully incorporated, then add the vanilla and 3 tablespoons of the raspberry preserves.
Mix again until fully incorporated. Make sure you’re scraping the sides and bottom of the bowl with a rubber spatula as needed throughout the recipe.
Give the frosting a taste to check the flavor and texture. At this point, if needed, you can add the remaining 2 tablespoons of jam a bit at a time until you get the amount of raspberry flavor you want.
Keep in mind that if you add more than 5 tablespoons of jam, you could get a thinner frosting.
Once all of the jam is added, increase the mixer speed back to medium-high and beat for another 3-4 minutes, or until the raspberry buttercream is light and fluffy.
Raspberry buttercream serving suggestions
There are plenty of options for using this raspberry buttercream!
Of course it makes a great frosting for classic vanilla cupcakes or vanilla cake and chocolate cupcakes or chocolate cake.
You can also pair it with a lemon layer cake or lemon cupcakes for a raspberry lemonade combination!
It would also make a great cupcake filling. If you’ve never done this before, check out my tutorial on how to fill cupcakes.
But cake isn’t your only option! This luxurious frosting also goes great with cookies.
Use it to top sugar cookie bars or as a filling for cookie sandwiches. It would pair really well with easy sugar cookies, chewy lemon sugar cookies, coconut sugar cookies, or even chocolate sugar cookies.
Make-ahead and storage tips
This raspberry buttercream can be made a few days ahead of time and piped or spread onto cakes or cupcakes whenever you’re ready to serve them.
Cover and refrigerate the frosting in an airtight container for up to three days. When you’re ready to use it, simply bring it to room temperature. Beat it with a mixer for about 5 minutes or until smooth.
You may need to add a splash of cream or milk to revive the consistency before using it.
Freezing raspberry buttercream
Extra lemon frosting can also be frozen for longer-term storage.
Place the frosting in a freezer-safe airtight container. Sometimes I will also place a layer of plastic wrap on the top of the buttercream for extra protection. Freeze for up to a month.
Let the frosting thaw in the refrigerator overnight. Before using, let it come to room temperature and beat it with your mixer for about 5 minutes or until nice and smooth. Add a splash of milk or cream if needed.
Frequently asked questions
If you are a fan of shortening in your buttercream frostings, replace 1/2 cup of the butter with 1/2 cup vegetable shortening.
Once piped or spread onto your cake, cupcakes, or cookies, raspberry buttercream will crust up. If you want to add sprinkles or other decorations, make sure to do that right after piping it on, before it has a chance to form a crust.
Even though it crusts up, it won’t completely harden. Be careful if storing or transporting baked goods decorated with this frosting so that you don’t smash your beautiful decorating work.
Raspberry buttercream frosting holds up great at room temperature, but will start to droop or melt if it gets too hot.
If you’re taking cakes or cupcakes decorated with this frosting to an event without air conditioning or where it’ll be in the sun (such as a summer cookout), I recommend keeping the dessert chilled until ready to serve.
Yes, this buttercream holds up really well as a thick coating on cakes or for piping decorations. You can also adjust the thickness of the frosting by adding more or less milk to suit your decorating needs.
If you only have salted butter on hand, omit the salt in the recipe.
I don’t mind raspberry seeds in this frosting; you really can’t tell much of a difference in the texture and it helps people know that it’s raspberry flavored. But if you really want a smooth buttercream without the seeds, make sure to purchase seedless raspberry jam.
This recipe makes enough raspberry buttercream to generously frost 24 cupcakes, one 8-inch or 9-inch layer cake, or one sheet cake.
Raspberry Buttercream Frosting
Ingredients
- 2 cups unsalted butter room temperature
- 1.5 pounds confectioners’ sugar 24 ounces or about 5.5 cups, sifted
- 2 teaspoons pure vanilla extract
- 4-5 tablespoons raspberry jam
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.
- Turn the mixer down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and 3 tablespoons of the raspberry jam; mix until incorporated. Turn off the mixer and check the buttercream for taste and texture and scrape down the sides of the bowl. Gradually add in the last 2 tablespoons of raspberry jam until you reach the desired level of raspberry flavor. (Please note that adding more than the recommended 5 tablespoons could result in a thinner frosting.) Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
- Spread or pipe onto cake or cupcakes.
Notes
- You can easily adjust the consistency of this recipe by simply adding in more milk a splash at a time.
- If you are a fan of shortening in your buttercream, simply omit one stick (1/2 cup) of butter and replace with 1/2 cup shortening.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency. Frosting can also be frozen for up to a month.
- If you garnish with sprinkles, make sure you do this immediately after you frost your baked goods. Once the top layer of the buttercream crusts, nothing will stick.
- Learn how to make powdered sugar for those times when you have run out but still want frosting!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
