This is the best raspberry buttercream recipe made from real raspberries! Thick raspberry filling made from delicious fresh raspberries or frozen berries mixed into creamy easy vanilla buttercream frosting. It pairs perfectly with white chocolate raspberry cake, pink velvet cake, or lemon raspberry cake.
The trick to this raspberry buttercream frosting is getting the raspberry puree to the right consistency. The longer the berries are reduced, the thicker they will become and the more flavor will be concentrated. When raspberries are fresh, juicy, and warmed by the sun, there’s nothing like it, but frozen raspberries are a wonderful alternative that gives the same vibrant raspberry flavor.
Table of contents
Ingredients
Raspberries: If you have fresh berries available then this is a great way to use them and save that seasonal flavor. If not, frozen berries are just as good because they are picked at the peak of ripeness and flash-frozen. The freezing process starts to break down the berries, so as they thaw they will release their juices and break down quicker in the cooking process. Freeze-dried raspberries won’t work as well in this buttercream, because the butter will prevent the raspberries from rehydrating and releasing their flavor (and they are expensive).
Pasteurized Egg whites: Pasteurized egg whites are heat-treated (like milk) so they are safe to eat without cooking. They usually come in a box carton in the egg aisle. If you don’t have pasteurized egg whites then you can use my Swiss Meringue Buttercream recipe instead.
Butter: Using good quality, real butter is best, but you can substitute it with margarine, vegan butter, or vegetable shortening. I can’t guarantee the taste will be the same, but you can use whatever is your preference! You can also mix the raspberry puree into any of my buttercream recipes, like Swiss meringue buttercream, American buttercream, and even cream cheese frosting.
Making Raspberry Filling
- Add your raspberries and sugar to a medium saucepan over medium heat.
- Heat your raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.
- In a small bowl, combine the water and the ClearJel (or cornstarch) and mix until smooth. Don’t just add the ClearJel (or cornstarch) directly to the hot liquid or you’ll end up with lumps of thickener in your filling.
- Add the ClearJel mixture (or cornstarch slurry) to the hot liquid and mix with a rubber spatula for one more minute to thicken the mixture.
- Add in the lemon juice and lemon zest and continue cooking for one more minute until thickened.
- If you do not want seeds in your raspberry filling, press the filling through a fine mesh strainer to remove them.
- Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it’s touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it.
Making Fresh Raspberry Buttercream
- Place the pasteurized egg whites and powdered sugar in the bowl of a stand mixer with the whisk attachment and mix on low until combined.
- Bump up the speed to medium-high and mix for 3-5 minutes until white and glossy.
- Add the softened butter in small chunks then vanilla and salt while the mixer is on medium speed.
- Whip on high speed until light and fluffy and white, about 8 to 10 minutes. When it tastes like ice cream and no longer tastes buttery, it’s done!
- Optional: switch to the paddle attachment and mix on low speed for 15-20 minutes until all air bubbles are gone or until your desired consistency.
- Add about ½ cup of the strained raspberry purée to the buttercream and continue to mix until combined.
- Mix in about 1-2 drops of pink food coloring to enhance the raspberry pink color if you choose.
- If the buttercream is splitting, it's probably too cold. Microwave about a cup of the buttercream and mix it back in, or use an immersion blender to emulsify the buttercream.
- Stored it in an airtight container for up to a week in the refrigerator or for 3 months in the freezer.
FAQ
Yes, follow the recipe the same way for other berries. You can choose to swap the lemon for lime or orange too for a different combination.
If the buttercream begins to separate, warm a little in the microwave and add it back to the batch, make sure you let it mix long enough to allow the puree to fully emulsify with the butter.
You can use raspberry jam or raspberry sauce from your local grocery store. However, store-bought won't have the same intense berry flavor as making it from frozen or fresh fruit. It will also contain more sugar, changing the flavor of the final product.
You don't want to add just straight-up chopped strawberries or raspberries to the buttercream. The best way to flavor buttercream with fruit is to cook the fruit into a puree first and pour that into your already prepared buttercream.
Related Recipes
White Chocolate Raspberry Cake
Pistachio Cake with Raspberry Filling
Recipe
Ingredients
Raspberry Filling
- 16 ounces fresh or frozen raspberries
- 5 ounces granulated sugar
- 1 Tablespoon lemon zest
- 1 Tablespoon lemon juice
- 4 ounces cool water
- 1 Tablespoon corn starch
Raspberry Buttercream
- 4 ounces pasteurized egg whites
- 16 ounces powdered sugar can add more if you want sweeter frosting
- 1 teaspoon lemon extract
- ½ teaspoon salt
- 16 ounces unsalted butter slightly warm
- 4 ounces raspberry puree
- 1-2 drops pink food coloring optional
Instructions
Making Raspberry Filling
- Add your raspberries and sugar to a medium saucepan over medium heat.
- Heat your raspberry puree until it begins to bubble. Increase the heat to medium-high heat if needed.
- In a small bowl, combine the water and the ClearJel (or cornstarch) and mix until smooth. Don’t just add the ClearJel (or cornstarch) directly to the hot liquid or you’ll end up with lumps of thickener in your filling.
- Add the ClearJel mixture (or cornstarch slurry) to the hot liquid and mix with a rubber spatula for one more minute to thicken the mixture.
- Add in the lemon juice and lemon zest and continue cooking for one more minute until thickened.
- If you do not want seeds in your raspberry filling, press the filling through a fine mesh strainer to remove them.
- Transfer the mixture to a heat-proof container and cover it with plastic wrap (so that it’s touching the surface) and allow it to cool to room temperature or place it into the refrigerator to cool before using it.
Making Fresh Raspberry Buttercream
- Place the pasteurized egg whites and powdered sugar in the bowl of a stand mixer with the whisk attachment and mix on low until combined.
- Bump up the speed to medium-high and mix for 3-5 minutes until white and glossy.
- Add the softened butter in small chunks then vanilla and salt while the mixer is on medium speed.
- Whip on high speed until light and fluffy and white, about 8 to 10 minutes. When it tastes like ice cream and no longer tastes buttery, it’s done!
- Optional: switch to the paddle attachment and mix on low speed for 15-20 minutes until all air bubbles are gone or until your desired consistency.
- Add about ½ cup of the strained raspberry purée to the buttercream and continue to mix until combined.
- Mix in about 1-2 drops of pink food coloring to enhance the raspberry pink color if you choose.
- If the buttercream is splitting, it's probably too cold. Microwave about a cup of the buttercream and mix it back in, or use an immersion blender to emulsify the buttercream.
- Stored it in an airtight container for up to a week in the refrigerator or for 3 months in the freezer.
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