Raspberry Buttercream Frosting 1964
Transport your taste buds back to the charm of 1964 with this luscious Raspberry Buttercream Frosting, a velvety topping that combines timeless techniques with vibrant flavors. Featuring sweet and tangy fresh raspberries cooked down into a silky puree, this frosting boasts a natural, fruity essence that sets it apart. Whipped to perfection with creamy unsalted butter, powdered sugar, and a hint of pure vanilla, it achieves a dreamy, fluffy texture that’s ideal for cakes, cupcakes, or any dessert you want to elevate. With just a pinch of salt to balance the flavors and a splash of heavy cream for creamy decadence, this raspberry buttercream is both nostalgic and utterly irresistible. Ready in just 15 minutes, it’s your ultimate go-to for a stunning homemade finish. Perfect for bakers seeking a vibrant, fruit-forward frosting!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 4 cups Powdered sugar
- 1 cup Fresh raspberries
- 2 tablespoons Heavy cream
- 1 teaspoon Pure vanilla extract
- 1 pinch Salt
Instructions
Place the fresh raspberries in a small saucepan over medium heat. Cook for 8-10 minutes, stirring occasionally, until the raspberries break down into a thick puree. Strain the puree through a fine mesh sieve to remove seeds and set it aside to cool completely.
In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed for 2-3 minutes, or until light and fluffy.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed after each addition to avoid a sugar cloud. Scrape down the sides of the bowl as needed.
Once all the powdered sugar is incorporated, add the cooled raspberry puree, heavy cream, pure vanilla extract, and a pinch of salt. Mix on low speed to combine.
Increase the mixer speed to medium-high and beat the frosting for 3-5 minutes, or until it is silky, smooth, and fluffy.
Taste the frosting and adjust if necessary. Add a touch more powdered sugar for a thicker consistency or an additional teaspoon of heavy cream for a softer texture.
Use immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature and re-whip before using if refrigerated.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 278 mg | 93% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 494.3 g | 180% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 474.9 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
