The Best Homemade Raspberry Buttercream Ever

This raspberry buttercream has a beautiful natural color and thick, smooth, and creamy structure. Easy and simple to prepare and really delicious! Plus, it has a completely natural taste – without any artificial colors to provide red color. Here is the recipe:


  • 1 1/4 cups frozen raspberries (I haven’t tried the recipe with fresh raspberries but I think it will also work just fine)
  • 1 ½ tablespoons freshly squeezed lemon juice
  • 8 ounces (2 sticks) unsalted butter, softened
  • 3 1/2 cups sifted icing sugar (little more if needed)
  • A pinch of salt
  • 1 ¼ tablespoon heavy cream (more if needed)
  • 1/4 cup fresh raspberries, for decorating (optional)


  • In a small saucepan, combine the lemon juice and raspberries together. Set over medium heat and bring to a simmer.
  • When simmering, whisk the mixture occasionally – break up the raspberries with a wooden spoon, until the berries have become soft enough so you can mash them smoothly. The mixture will look like a berry
  • When the mixture could coat a spoon (you will get approximately 1/4 cup of berry puree. Next, remove from heat and let the mixture cool completely before using it.
  • Then, in a large bowl, using an electric mixer, cream the softened butter on medium-high until completely smooth; around 2 minutes.
  • Fold in the raspberry puree and whisk until completely mixed; around one minute (do not worry if the batter looks weird at this point).
  • Apply the icing sugar, one cup at a time, on low speed.
  • When all of the sugar has been applied, fold in the salt and heavy, then whisk on high-speed for exactly 2 minutes in order to thicken up the frosting and make it fluffy and nice.
  • Frost cooled cakes, cupcakes, pancakes, or some other dessert (as desired).