How to Make the Best Raspberry Buttercream Frosting!

By Tatyana's Everyday Food · 25 min

Ingredients

Instructions

1. Put the raspberries and granulated sugar in a small saucepan and bring to a simmer over medium heat. Simmer 4 to 5 minutes, until the berries break down into a jam.
2. Press the jam through a fine mesh strainer over a bowl, using the back of a spoon, to remove the seeds. Discard the seeds and chill the sauce in the refrigerator.
3. Beat the slightly softened (not melted) butter on high speed for 7 to 10 minutes, until fluffy and pale, scraping down the bowl often. If the butter is too soft, chill it first.
4. Add the confectioners' sugar on low speed until incorporated, then beat on high speed for 3 to 4 minutes, until light and fluffy, scraping the bowl as needed.
5. If using, add a few drops of red gel food coloring, 1 tsp citric acid for a tangier flavor, and/or 1 tsp raspberry extract.
6. Add the chilled sauce and mix for 15 to 20 seconds (30 seconds at most) so the buttercream does not separate. Finish mixing by hand with a spatula.
7. Use the buttercream to pipe or frost your dessert, or store it covered in the refrigerator for up to 1 week.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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