Raspberry Buttercream with Freeze-Dried Raspberries
This raspberry buttercream is packed with flavor thanks to freeze-dried raspberries. You ony need 7 simple ingredients!
Servings: 14 cupcakes
Calories: 330kcal
Ingredients
Raspberry Frosting
- 2 sticks unsalted butter room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon lemon juice fresh
- 4 cups confectioners' sugar
- 1 cup freeze-dried raspberries blended into a powder
- ¼ cup heavy cream
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand held mixer, combine the room temperature butter with the confectioners' sugar on low speed. Once combined, increase the speed to medium-high and beat until light and fluffy2 sticks unsalted butter, 4 cups confectioners' sugar
- Add the salt, lemon juice, vanilla extract, and raspberry powder.1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 1 tablespoon lemon juice, 1 cup freeze-dried raspberries
- Increase the speed to medium-high and beat for 2-3 minutes, until light and fluffy.
- If the frosting isn't as creamy as you would like, add in the heavy cream and beat on medium speed until spreadable. You might not need all of it!¼ cup heavy cream
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.
I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.
Butter: I use European style butter in my recipes. This will make your frosting much creamier and richer.
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note, I am using Diamond Crystal kosher salt and not Morton Salt, which is far too salty for this recipe.
Amount of Frosting: This recipe makes enough to generously frost 14 cupcakes or thinly frost a two layer 8-inch cake. For a larger cake, I recommend doubling the ingredients.
Freeze-Dried Raspberries: you want to use freeze-dried raspberries and not frozen or dried raspberries!
Storage: Keep in an airtight container in the fridge for up to 5 days. Let it come to room temperature before eating.
Nutrition
Calories: 330kcal | Carbohydrates: 49g | Protein: 0.3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 45mg | Potassium: 235mg | Fiber: 2g | Sugar: 45g | Vitamin A: 466IU | Vitamin C: 207mg | Calcium: 11mg | Iron: 4mg
