Baked by an Introvert

Raspberry Frosting

Jen Sobjack

This creamy Raspberry Buttercream Frosting recipe has a delicious, robust, sweet raspberry taste. It uses a surprise ingredient – freeze-dried raspberries – for intense raspberry flavor. It will absolutely transform your chocolate or vanilla cupcakes or cakes.

Use a food processor to grind the freeze-dried raspberries into a fine powder. 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. 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. 


Baking and Dessert Recipes

Jen Sobjack