Raspberry Buttercream

Corner Editor: https://www.tuxpi.com/photo-effects/corner-editorWhen I made my Lemon cupcakes I was actually pretty disappointed with the way the frosting turned out. Some experimenting later this recipe was born. To be honest, I am not a big fan of buttercream frosting, because it’s well, pretty butter-y (surprise, surprise). Luckily, the raspberry preserves cover that pretty well and I am actually quite pleased with the results. Now I just need a better piping bag than I have to make the whole thing look prettierm but hey, can’t have everything you want, right?
So, easy as a pie buttercream frosting


Beat Butter until it’s veeeeery creamy. Then add the raspberry preserve. If you don’t find it raspberry-ish enough, you can always add more to taste, but then you will need more sugar as well.

P1290919This is how it should look like: not hard-rock solid, but in a way that when you pipe it it stays put.

Raspberry buttercream

You need
230 g Butter (at room temperature)
80-90 g cream cheese (at room temperature)
3 Tablespoons raspberry preserves (or if you want to be real fancy make your own raspberry puree)
450-500 g icing sugar/powdered sugar

And this is how we do it
1. Cream butter and sugar together with a handheld mixer. Occasionally scrape down the mixture from the sides, if needed. (TIP: if you don’t want frosting all over the kitchen – and yes, that happened to me-, use a bowl that can hold as least twice as much frosting as you will prepare).
2. Add the raspberry preserves. 3 tablespoons should be enough but if you want more, add more to taste.
3. Add the powdered sugar cup by cup, beating in well after each addition. Depending on the liquidity of your raspberry preserves you might need a bit more or a bit less powdered sugar. When the frosting has the desired consistency, fill it into a piping bag and pipe it on (you could probably also spoon it on if you don’t have a piping bag).

Happy decorating and happy eating


This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit 🙂 Thanks!


2 thoughts on “Raspberry Buttercream

  1. Pingback: Lemon cupcakes with raspberry buttercream frosting – With LOVE from the student kitchen

  2. Pingback: Lifehack #1 Give your jam a last goodbye – With LOVE from the student kitchen

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