This creamy Raspberry Frosting recipe uses freeze-dried raspberries for intense raspberry flavor. It makes enough frosting to frost a 2-layer cake or 24 cupcakes.
Raspberry Frosting
I've played around with different ways of making flavorful fruit frosting and so far the best has been with freeze-dried fruit. I tried this first with my pineapple frosting and it turned out amazing.
I decided to give it a go once more but with raspberries this time. I can't sing enough good praises about. I paired it with a lemon raspberry cake and it was phenomenal.
You need one and a half cups of freeze-dried raspberries. Grind the raspberries down into a fine powder using a food processor. This should give you about one-third cup of raspberry powder.
Mix the powder into a basic buttercream base and you've got yourself one amazing raspberry buttercream!
Where do I find freeze-dried raspberries?
I’ve seen them in the dried fruit sections of Target and Publix. Trader Joe's also carries them. If you can’t locate them in a store near you, they are available on Amazon.
Can you use this raspberry frosting for cupcakes?
This frosting is perfect for cupcakes or cakes. It makes enough to frost 24 regular size cupcakes.
Is this raspberry frosting for chocolate cake?
Raspberry frosting and chocolate cake are practically made for each other. Try my chocolate raspberry cupcakes with this frosting instead of the jam frosting called for in the recipe!
How to make raspberry buttercream frosting?
Step 1: Grind the freeze-dried raspberries into powder
Use a small food processor and pulse the raspberries until they are ground into a fine powder. This should yield you about ⅓ cup of raspberry powder.
Step 2: Cream the butter
Start with room temperature butter and beat it on medium-high speed for about 5 minutes. It should be smooth and creamy.
Step 3: Add confectioners' sugar and raspberry powder
Add one cup of the confectioners' and the raspberry powder. Mix on low speed until the dry ingredients are moistened. Repeat with remaining confectioners' sugar, adding only one cup at a time and mixing after each addition until it's fully incorporated.
Step 4: Add heavy cream, vanilla, and salt
With the mixer on low speed, add vanilla, salt, and 3-5 tablespoons of heavy cream. Continue to beat the frosting until it’s super light and creamy.
Tips for making buttercream with freeze-dried raspberries
- Raspberries have unpleasant seeds that won't break down all the way during processing. If you want a super smooth buttercream, sift the ground raspberry powder through a small fine-mesh sieve to separate the seeds.
- Make sure you are working with room temperature butter so the frosting comes together easily. It's always best to set the butter on the counter to soften about and 30 minutes to an hour prior to use.
NEED MORE BAKING IDEAS? Subscribe to our newsletter and Youtube channel. Also, follow along on Facebook, Instagram, and Pinterest for all the latest updates!
Raspberry Frosting
This creamy Raspberry Frosting recipe uses freeze-dried raspberries for intense raspberry flavor. It makes enough frosting to frost a 2-layer cake or 24 cupcakes.
Ingredients
- 1 ½ cups (56 g) freeze-dried raspberries
- 1 ½ cups (339 g) unsalted butter, softened
- 4 cups (480 g) confectioners’ sugar, sifted
- 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Use a food processor to grind the freeze-dried raspberries into a fine powder. Set aside.
- In a large mixing bowl, beat the butter with an electric mixer on medium speed until creamy and smooth, about 5 minutes.
- Add the raspberry powder and one cup of the confectioners; sugar. Beat on low speed until well mixed in. Gradually add the remaining sugar, mixing well after each addition.
- Add the vanilla, salt, and two tablespoons of heavy cream. Mix on medium-low until combined. Continue to add as much of the remaining heavy cream needed to make a smooth spreadable frosting.
- Turn the speed up to medium-high and beat until light and fluffy. Scrape down the sides of the bowl as needed.
Notes
If you'd like you can sift the ground raspberry powder through a small fine-mesh sieve to remove seeds that are not broken down.
Make ahead tip
- Frosting will keep for up to 4 days stored in the refrigerator in an airtight container. Let stand at room temperature to soften before use.
- Or it can be frozen for up to 3 months. When ready to use, place in the refrigerator overnight to thaw. Let stand at room temperature to soften before use.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 190Total Fat: 12gSaturated Fat: 7gCholesterol: 33mgSodium: 14mgCarbohydrates: 20gSugar: 19g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
Shining Star
Tuesday 31st of March 2020
I'm interested in trying this recipe out however I just have dried raspberries. They're not frozen. Can they be used? Also can I use whip cream instead of heavy cream?
Jen Sobjack
Tuesday 31st of March 2020
Freeze-dried doesn't mean frozen. It's a process for drying out the fruit. The package should specifically state "freeze-dried" or the recipe will not work. Also, whipped cream is not a substitute for heavy cream.
Talina
Sunday 25th of August 2019
I’m excited to try this recipe but I’m a bit confused on the amount of freeze-dried raspberries. On the written part you mention getting 1/3 cup of raspberries but the written recipe says 1 1/2 cups of raspberries. I hope it’s less since it looks like 127grams or close to half of the 210 grams raspberries costing around $30 so I may have to use less as $60 or so is too much for me to spend on one ingredient for a cake
Jen Sobjack
Monday 26th of August 2019
You need 1 and 1/2 cups of freeze-dried raspberries. Once they are ground down in the food processor, it will be 1/3 third of freeze-dried raspberry powder. However, the gram weight was incorrect. 120g is what fresh raspberries would weigh. I've updated the recipe to reflect the correct weight.
Sam
Thursday 11th of July 2019
Best dessert baker ever.Your recipes and instructions helps normal people to be a good baker .Admire ur recipes a lot n they all look so appealing ?
Jen Sobjack
Friday 12th of July 2019
Thank you so much for the kind words, Sam!
Katya
Monday 24th of June 2019
would this work for macarons?
Jen Sobjack
Tuesday 25th of June 2019
Yes. This would be a great filling for macarons.
Ariel
Friday 5th of April 2019
Delicious! I tasted it throughout the process and I really liked the tartness it had before adding the vanilla and cream but the texture was perfect.
Jen Sobjack
Sunday 7th of April 2019
Thanks for commenting, Ariel! I'm happy you enjoyed the frosting!!