Raspberry Buttercream Frosting will elevate your baked good to next level of delish. Cakes & cupcakes will be amazing with this pop of flavor.
Raspberry Buttercream Frosting
Isn’t springtime just the best? Around here, the birds are singing, a few crocuses have popped up and all signs are point to winter being gone, gone, gone.
When springtime hits so do all the beloved springtime flavors that are so cherished. Berries, lemon, and lime are just a few of my very favorite flavors that ramp up beginning in spring and lasting all summer long.
Today I’m sharing a scrumptious Raspberry Buttercream Frosting which is so simple to make. I predict that once you’ve tried this Raspberry Buttercream Frosting you’ll be finding yourself baking up a storm just to use this recipe again and again, it’s that good.
I highly recommend you whip up a bowl of Raspberry Buttercream Frosting and use it on Homemade Lemon Cupcakes! The flavor combination of lemon and raspberry is amazing and just cries out SPRING!!! Just look at that pop of color!!! Gorgeous on top of delicious…gotta love that!
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If you have any homemade raspberry jam on hand, feel free to use it in this frosting! I love using THIS raspberry jam recipe!
What is buttercream frosting?
Basically, a fluffy, whipped frosting made of the good stuff: butter, sugar, and vanilla. There are fancier versions to be found such as Swiss, Italian and French.
Is there a difference between frosting and icing?
Growing up we always referred to the frosting on a cake as “icing”, but really there is a difference. Traditionally frosting is thick and fluffy, whereas icing is thinner and glossier.
What ingredients do you need to make Raspberry Buttercream Frosting?
- Unsalted Butter
- Powdered Sugar
- Vanilla extract
- Seedless Raspberry Jam
Need some more sweet treats? Try these:
- Mocha Truffles
- Creamy Churro Dip
- No Bake Cake Batter Truffles
- Slow Cooker Chocolate Peanut Butter Bliss Cake
Bet you need a beverage to go alongside! Give these a try:
- 3 sticks unsalted butter, softened
- 16 ounces powdered sugar
- 1 teaspoon vanilla extract
- 18 ounce jar seedless raspberry jam
- 2 Tablespoons milk
- In a large mixing bowl whip the butter until light and fluffy.
- Gradually add in the powdered sugar until all is combined.
- Whip in the vanilla extract and raspberry jam.
- Add in the milk 1 Tablespoon at a time until desired consistency is reached.
- Use immediately.
Find this recipe and more at the Weekend Potluck!