Indulge your sweet tooth this season with our luscious Raspberry Buttercream Frosting! Imagine a fluffy, cloud-like frosting bursting with the tangy sweetness of ripe raspberries, perfect for topping cupcakes, cakes, or even cookies. This simple yet luxurious recipe requires just four ingredients and will elevate any dessert from ordinary to extraordinary!
Budget Information
The total cost for this Raspberry Buttercream Frosting is approximately $12.50. Here’s the breakdown:
2 cups unsalted butter – $4.00
1.5 lbs confectioners’ sugar – $2.50
2 teaspoons pure vanilla extract – $1.00
4-5 tablespoons raspberry preserves – $1.50.
This makes enough frosting for about 24 cupcakes or a 9-inch cake, costing around $0.52 per serving.
Why This Recipe Works
This recipe not only tantalizes your taste buds but also celebrates the delightful balance of flavors. Using raspberry preserves rather than fresh raspberries ensures a vibrant, concentrated flavor without any unwanted moisture, keeping your frosting light and fluffy. The combination of high-quality butter and powdered sugar creates an impeccably smooth consistency that makes decorating your baked goods a breeze! It’s the noticeable touch that makes all the difference—trust me, your guests will be asking for the recipe!
Ingredients + Optional Substitutions
Here are the four simple ingredients you’ll need to whip up this delightful frosting:
– 2 cups unsalted butter ($4.00): Make sure it’s at room temperature for easy mixing.
– 1.5 pounds confectioners’ sugar ($2.50): Sifted to avoid any lumps in your creamy frosting.
– 2 teaspoons pure vanilla extract ($1.00): Vanilla enhances the overall flavor, bringing depth to the frosting.
– 4-5 tablespoons raspberry preserves ($1.50): This is the star of the show! Choose seedless preserves if you dislike raspberry seeds.
Feel free to swap half of the butter with vegetable shortening for a slightly different texture if you prefer!
Step-by-step Recipe Instructions
Step 1: Start by placing your room-temperature butter into the bowl of a stand mixer outfitted with a paddle attachment. Beat the butter on medium-high speed for about 5 minutes. This process is crucial as it incorporates air, making your frosting light and fluffy.
Step 2: Once the butter is beautifully whipped, turn the mixer down to low speed. Gradually add the sifted confectioners’ sugar while letting it mix, ensuring it incorporates fully. Next, add in the pure vanilla extract along with 3 tablespoons of raspberry preserves. Mix until everything melds into a creamy concoction.
Step 3: Take a moment to taste the buttercream—this is where you can check for flavor and texture. If you desire a more pronounced raspberry flavor, gradually mix in the remaining 2 tablespoons of preserves, one tablespoon at a time until you’re happy with the taste. Remember, be cautious not to overdo it, as too much jam can make your frosting runny!
Step 4: Once all the jam is incorporated, increase the mixer speed back to medium-high and beat for an additional 3-4 minutes until your frosting is luxuriously light and fluffy.
Step 5: Now comes the fun part! Spread or pipe this velvety raspberry buttercream onto your cupcakes, cakes, or even cookies, and watch them transform into stunning desserts!
Nutritional Facts
Calories: 146
Protein: 0.2 g
Carbohydrates: 31 g
Total Fats: 15 g
Saturated Fat: 10 g
Fiber: 0.04 g
Sugar: 2 g
Sodium: 3 mg
Storage and Reheating Tips
This delicious raspberry buttercream can be made several days in advance and stored covered in an airtight container in the refrigerator for up to three days. When you’re ready to use it, let it sit at room temperature for a bit, then give it a vigorous beat with a mixer for about 5 minutes to restore its delightful fluffiness. If it seems a bit thick, adding a splash of cream or milk can help achieve that perfect consistency.
For longer-term storage, this buttercream freezes wonderfully! Place it in a freezer-safe airtight container, possibly adding a layer of plastic wrap on top to keep it fresh. It can be frozen for up to a month. To defrost, simply transfer it to the refrigerator overnight, then allow it to come to room temperature and beat it again to fluff it up.
Serving Suggestions
This raspberry buttercream frosting is incredibly versatile! It pairs beautifully with classic vanilla or chocolate cupcakes, adding a burst of fruity charm. You can even use it to top lemon cakes or cupcakes for a refreshing raspberry lemonade twist! But wait—there’s more! This creamy goodness is fantastic as a cupcake filling or spread atop sugar cookie bars, offering a lavish texture and flavor to your sweets. You’re sure to impress your guests at any gathering!
Reader Tips or Helpful Notes
1. If you’re looking to alter the consistency of your frosting, you can easily do this by adding more milk, drop by drop, until it’s just right!
2. If you prefer a buttercream that doesn’t use as much butter, substitute half with vegetable shortening for a lighter version.
3. Remember, frost immediately upon baking! Sprinkles or additional decorations should be added as soon as you’ve frosted because the surface can get crusty, preventing them from sticking.
4. When you’re in a pinch and out of powdered sugar, don’t fret! You can make your own—a lifesaver when you need frosting in a hurry.
Recipe FAQs
Can I substitute shortening for butter?
Yes, replacing 1/2 cup of butter with 1/2 cup of vegetable shortening will give you a different texture.
Does this frosting crust?
Yes, this buttercream will crust once spread or piped onto baked goods but won’t harden completely, so be gentle while handling your decorated treats.
How does it hold up in heat?
While it’s fine at room temperature, it can start to melt in excessive heat, so keep it chilled if necessary.
Is this recipe thick enough for cake decorating?
Absolutely! This buttercream is firm enough to pipe decorations or coat sides without any transparency.
Can I use salted butter instead of unsalted?
Sure! Just omit any additional salt in your recipe.
