Description
A luscious frosting made with ripe raspberries, perfect for topping cakes and cupcakes.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup raspberries (fresh or frozen)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
- Combine raspberries and lemon juice in a small saucepan. Cook over medium heat for 6-8 minutes until berries break down.
- Strain the mixture through a fine mesh sieve to remove the seeds and allow the puree to cool.
- Beat the softened butter in a large mixing bowl with an electric mixer on medium-high speed for 2-3 minutes until light and fluffy.
- Gradually add powdered sugar on low speed until just combined.
- Add vanilla extract and salt, then blend until fully incorporated.
- Slowly add the cooled raspberry puree while mixing until smooth and fluffy.
- Use immediately to frost cupcakes, cookies, or cakes.
Notes
Store leftover frosting in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 36g
- Sodium: 0mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg