Best 4 Raspberry Buttercream Frosting Recipes

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Indulge your taste buds in a delightful journey with our collection of luscious raspberry buttercream frosting recipes. These culinary creations transform ordinary cakes, cupcakes, and desserts into extraordinary masterpieces. From the classic and versatile Vanilla Raspberry Buttercream Frosting, a harmonious blend of sweet vanilla and tangy raspberries, to the decadent Chocolate Raspberry Buttercream Frosting, a rich and indulgent combination that will satisfy any chocolate lover's cravings. For those seeking a burst of citrusy freshness, the Lemon Raspberry Buttercream Frosting offers a delightful balance of flavors. And for a touch of elegance, the Rose Raspberry Buttercream Frosting infuses a subtle floral aroma into the classic raspberry buttercream. Each recipe is crafted with step-by-step instructions, ensuring that home bakers of all skill levels can achieve frosting perfection. Prepare to elevate your baking game and create stunning desserts that will leave a lasting impression on your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MOCHA CAKE WITH RASPBERRY BUTTERCREAM FILLING & CHOCOLATE FLUFF FROSTING RECIPE - (4.4/5)



Chocolate Mocha Cake with Raspberry Buttercream Filling & Chocolate Fluff Frosting Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 22

CAKE:
1 3/4 cup all-purpose flour
2 cups sugar
3/4 cups unsweetened cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup black coffee, cooled (I used a dark roast coffee. You can't taste the coffee, but the chocolate is deeper in flavor and richness with this ingredient
1 cup buttermilk (or 1 tablespoon lemon juice with milk to equal 1cup; or 1 tablespoon vinegar with milk to equal 1 cup)
1/2 cup canola (or vegetable) oil
1 teaspoon vanilla extract
RASPBERRY FILLING:
1 cup (2 sticks) unsalted butter, softened to room temperature
3/4 cup seedless raspberry jam
1 1/2 cups confectioners' sugar
FROSTING:
1 cup (2 sticks) unsalted butter, softened to room temperature
6 ounces bittersweet chocolate, melted and slightly cooled
2 cups marshmallow cream (7-ounce jar)
1/4 teaspoon almond extract
6 tablespoons confectioners' sugar

Steps:

  • CAKE: Preheat oven to 350°F. Butter, or spray with non-stick baking spray, 2 8x2-inch round cake pans (I used three cake pans). Line the bottoms with parchment paper, grease the paper, and then flour the pans (gently tap out any excess flour) or spray with non-stick spray Combine flour, sugar, cocoa, baking soda, baking powder, & salt in a large bowl or in bowl of stand mixer. Add eggs, coffee, buttermilk, oil, & vanilla. Beat at medium speed for 2 minutes. (Batter will be thin.) Bake for approximately 25 minutes (approx) or until toothpick comes out clean. If using three pans, check the baking time at about 15 to 20 minutes. NOTE: The first time I bake a new cake recipe, I always check my cakes at 5 minutes less than the recommended baking time, just to be sure I don't overbake the cake. A toothpick inserted, should come out clean. Remove the cakes from the oven and allow them to cool in the pans for about 20 minutes before releasing them onto cooling racks; remove the parchment paper. Cool completely before adding the filling and frosting. RASPBERRY FILLING (can be made a day in advance; just cover it well and to keep it refrigerated): In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Add the raspberry jam and beat to combine. Turn the mixer down to low speed, and add the confectioners' sugar. Beat until smooth. Cover and set aside until ready to use. Note: The frosting is very smooth and not super thick. FROSTING: In the bowl of a stand mixer, fitted with paddle attachment (or any large mixing bowl, if using hand-held beaters), beat the butter on medium-high speed until creamy (about 3 to 5 minutes). Easy way to melt chocolate: microwave for about 1 1/2 minutes, stir and set aside. Add the melted, cooled chocolate and beat until well combined and fluffy. On medium-speed, add the marshmallow cream, almond extract, and confectioners' sugar. Once everything is combined, increase the speed to medium-high and beat until the smooth and fluffy. Cover the bowl and refrigerate for 30 minutes. [Note: The frosting can also be made a day in advance, just be sure to keep it well covered and chilled until ready to use.] ASSEMBLE THE CAKE: If the cakes have domed tops, use a serrated knife to gently slice off a thin layer...just enough to give them an even surface. If the layers are pretty even, I simply set each layer, with the bottom side "up" and frost it from there. If the raspberry cream filling has been in the refrigerator, give it a good stir to soften it up a bit. (If it's too stiff, leave it covered at room temperature until spreadable.) Spread the raspberry cream over one of the cake layer. Place the other layer on top of the filling. Frost the rest of the cake (top and sides) with the chocolate buttercream. Serve the cake at room temperature. This cake is rich, so smaller slices will go a long way.

WINNING RECIPE RASPBERRY CUPCAKES WITH CHAMPAGNE BUTTERCREAM FROSTING



Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting image

Provided by Food Network

Time 40m

Number Of Ingredients 13

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 cups white sugar
1/2 cup canola oil
2 eggs
1 1/2 cups whole milk
1/2 teaspoon raspberry extract
2 tablespoons pureed fresh raspberries
Champagne Buttercream Frosting, recipe follows
1 pound unsalted butter, room temperature
6 cups powdered sugar
4 tablespoons Champagne, or 1 tablespoon Champagne flavoring

Steps:

  • Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
  • Sift together the flour, baking powder, salt, and sugar. In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds. Slowly add the oil to the mixture until fine crumbs are formed. Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute. Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
  • Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes. Do not open the oven during this time. Cool cupcakes completely after baking.
  • Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip. Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
  • In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed. Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.;

FRESH RASPBERRY BUTTERCREAM FROSTING



Fresh Raspberry Buttercream Frosting image

This frosting is sweet and tangy with a strong raspberry flavor. I adapted it from the Making Life Delicious blog. I used it on a chocolate cake for my daughter's 5th birthday. It was soo yummy!

Provided by KristiJoy

Categories     Dessert

Time 30m

Yield 20-24 cupcakes

Number Of Ingredients 6

12 ounces raspberries (fresh or frozen)
1/2 cup unsalted butter, room temperature
3 1/2-4 1/2 cups powdered sugar
1 pinch sea salt
1/2 teaspoon fresh lemon juice
1 -2 tablespoon milk (if needed)

Steps:

  • Put the raspberries in a small sauce pan and cook over medium heat stirring with a spoon until they break down into a sauce. Pour the sauce through a fine mesh strainer to take out the seeds and then put the seedless sauce back in the pot and simmer until it reduces to a 1/4 cup of very concentrated raspberry sauce. Set aside to cool.
  • When the raspberry flavoring is room temperature, cream the butter in the bowl of a standing mixer using a paddle attachment. Then add about 2 cups of powdered sugar, the raspberry sauce, 1/2 teaspoon of fresh lemon juice and a pinch of sea salt. Process until smooth. Add another 1 1/2 cups of powdered sugar and continue to mix until it is spreading consistency adding milk if needed to make it less stiff.
  • I adapted my frosting to make it vegan because my daughter is allergic to dairy. So I used expeller pressed coconut oil in place of the butter. I had to melt it slightly to remove the lumps as they wouldn't creamt together. It still came together very well. If the temperature was above 75 or so, the frosting might melt if using coconut oil. I also used coconut milk to thin in and it left tiny white lumps due to the acidity of the lemon juice. It would have worked better to use rice milk or even just water, probably.

RASPBERRY BUTTERCREAM FROSTING



Raspberry Buttercream Frosting image

Make homemade frosting with just a few ingredients and in just a few minutes.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 12

Number Of Ingredients 4

1/3 cups butter or margarine, softened
3 cups powdered sugar
1/2 cup raspberry liqueur or raspberry syrup
1/2 teaspoon vanilla

Steps:

  • Beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.

Nutrition Facts : Calories 286.9, Carbohydrate 33.3 g, Cholesterol 40.7 mg, Protein 0.2 g, SaturatedFat 9.7 g, ServingSize 1 Serving, Sodium 3.6 mg, Sugar 32.7 g

Tips:

  • Use fresh raspberries for the best flavor. Frozen raspberries can also be used, but they should be thawed and drained before using.
  • To make the raspberry puree, simply blend the raspberries in a food processor or blender until smooth.
  • If you don't have an electric mixer, you can make the frosting by hand. Just be sure to cream the butter and sugar together until light and fluffy before adding the other ingredients.
  • If the frosting is too thick, you can add a little bit of milk or cream to thin it out.
  • This frosting is perfect for decorating cakes, cupcakes, or other desserts.

Conclusion:

Raspberry buttercream frosting is a delicious and easy-to-make frosting that is perfect for any occasion. It is made with fresh raspberries, which gives it a beautiful pink color and a sweet and tart flavor. This frosting is also very versatile and can be used to decorate cakes, cupcakes, or other desserts. So next time you are looking for a delicious and easy-to-make frosting, give raspberry buttercream frosting a try!

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