Raspberry Lemon Buttercream
Indulge in the tangy-sweet perfection of Raspberry Lemon Buttercream, a luscious frosting that combines the vibrant flavors of fresh raspberries and zesty lemon. Featuring a silky base of whipped butter and powdered sugar, this recipe is elevated with a homemade raspberry puree and a splash of fresh lemon juice and zest, creating a naturally pink hue and a refreshing citrus twist. Perfect for frosting cakes, cupcakes, or cookies, this buttercream is delightfully smooth, easy to make, and packed with real fruit flavor. Ready in just 20 minutes, it’s the ideal choice for adding a gourmet touch to your favorite baked treats. Whether you're decorating for a special occasion or indulging in a casual baking day, this Raspberry Lemon Buttercream will leave your desserts as beautiful as they are delicious.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 4 cups Powdered sugar
- 1 cup Fresh raspberries (or frozen, thawed)
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 1 teaspoon Vanilla extract
- 1 pinch Pinch of salt
Instructions
In a small saucepan, add the raspberries and cook over medium heat, stirring occasionally, until the raspberries break down and release their juices. This should take about 5-7 minutes.
Strain the raspberry mixture through a fine-mesh sieve into a small bowl to remove the seeds. Set the raspberry puree aside to cool completely.
In a large mixing bowl, use a hand or stand mixer to beat the softened butter on medium-high speed until it is light and fluffy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition until fully incorporated.
Once the powdered sugar is fully combined, pour in the cooled raspberry puree, lemon juice, lemon zest, and vanilla extract. Mix on medium speed until well combined.
Taste the buttercream and add a pinch of salt to enhance the flavors, if desired.
Continue to beat the buttercream on medium-high speed for an additional 1-2 minutes to ensure it is smooth, fluffy, and evenly tinted with the natural raspberry color.
Use immediately to frost cakes, cupcakes, or cookies. If not using right away, store in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature and re-whip before using.
Nutrition Facts
Calories |
3702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.5 g | 248% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 185 mg | 8% | |
| Total Carbohydrate | 508.0 g | 185% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 480.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 426 mg | 9% | |
*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.
