REAL Raspberry Buttercream Frosting, that’s what this is. From texture, appearance and taste, this Raspberry Buttercream Whipped Frosting is one frosting that you would really enjoy eating. It’s soft and light almost like whipped cream, but stable enough for use in decorations like classic buttercream and yet its not as sweet as buttercream frosting. It’s sweet and tangy Raspberry flavor provided the perfect balance to the sweetness of buttercream, I would say a match made in heaven.

A Unique Buttercream Frosting That is Not Too Sweet

Whipped Frosting is my second favorite frosting (second to Chocolate Ganache). I’m not a huge fan of sweet frosting, this is why I only use it when it is really needed. I feel that a too sweet frosting is too much for me to enjoy, and that’s me talking. I eat sweet almost everyday, and yet I have a very low tolerance to sweet frosting. This is what drove me to experiment on ways to have a less sweet and natural tasting frosting.

If you’ve seen my Real Strawberry Frosting before, then this process will not be new to you. This is exactly the same process as my Strawberry Frosting only in this one I used Raspberry which in my opinion turned out to be even better because of its stronger fruity flavor. I said from start that this is a REAL Raspberry Frosting, and that is really true. No food coloring or artificial flavoring was used to make this frosting, only fresh puree Raspberry. Let me walk you through the process.

What Made This a REAL Raspberry Frosting 

Fresh Raspberry is what I used to flavor this frosting. It’s simple, you just have to puree it until its in liquid form. Don’t worry about the seeds, leave it there. It adds a nice texture and taste to the frosting. I used a mini food chopper to do this, you can also use blender or food processor if you are making a large batch. It only took me 30 seconds to 1 minute because is a small batch (135g).

Once that’s done, you need o reduce the puree until it’s thick like this. To do this, cook the Raspberry in a small pan in a medium heat. Do not add any water, you want the extra water from the puree to evaporate. We also want this to be as concentrated as possible, so just transfer the puree Raspberry in a small pan and cook for about 15 – 20 minutes or until thick and reduced. Now you got yourself a natural fresh Raspberry flavor that you can add to the whipped buttercream. That simple.

This Raspberry Whipped Buttercream Frosting is absolutely delicious. I cannot believe that I’m actually describing a frosting like this as delicious, but it really is. It’s not too sweet, it’s soft and light and it’s stable enough for decorations. It has an intense Raspberry flavor that you cannot get from artificial flavoring, this is how natural takes like. Give it a try. Let me show you how the rest of the process. Let’s get started!

Tips for a Soft & Fluffy Buttercream Frosting

1. Room Temperature Butter: Don’t ignore this simple reminder as this is very important to achieving a fluffy texture. A soft butter (not melting) whip better, so it gets lighter and fluffier from accumulating air during the beating process. Air in the butter means light texture.
2. Don’t shortcut the Creaming Process: Yes, no shortcut please even if you are in a hurry. The butter needs to be creamed properly, and proper means waiting for it change in light color and soft fluffy texture. Pay attention to the change of butter color. It could take more or 5 minutes depending on the mixer and the speed you are using.
3. Whipped Cream:  Buttercream frosting tend to be thick and sweeter than any other frosting and that’s part of its nature because of the confectioners sugar. If you reduce the sugar to too less or you add too much sugar, you will not get the light fluffy texture. It should be a balance between sugar and butter and what works for me is 1 1/4 cup sugar to 1/2 cup butter. I’ve tried to cut the sugar lower and it did not give me the texture I’m looking for, it’s too soft to hold for piping. To thin out the butter, use whipping cream for a lighter fluffier texture. Whipping cream when beaten becomes fluffy and airy, just like a whipped cream frosting. This will make the buttercream frosting lighter. If you don’t have cream, then milk full fat milk is the next best option, although milk doesn’t whip as  much as cream, or not at all.

That’s it! 3 simple tips for a successful buttercream frosting! Let’s put it to use.

Ingredients:

• 1/2 cup unsalted butter (room temperature)
• 1 1/2 cup Icing/Confectioners Sugar (sifted)
• 4 tbsp whipping cream (liquid cream).
• 1 tsp pure vanilla Extract
• 135g Fresh Raspberry – pureed and reduced

Instructions:

1. Prepare the Raspberry: Wash Raspberry and transfer into a food processor or mini chopper. Process until the raspberry is turned into a puree. Transfer puree into a small pan and cook until reduced and most of the water is gone, about 15 – 20 minutes in medium heat. Stir from time to time to avoid sticking into the pan. Store in the refrigerator and chill completely before using in the frosting.

Add Whipping Cream: Gradually pour whipping cream (1 tbsp at a time). Whip for another 5-8 minutes or until color turns white and texture is soft and fluffy, almost like whipped cream but with the stability of a buttercream.  Be careful when adding liquid as too much liquid could make the frosting soft which is not good especially if you want to use it to make decorative piping designs.

Frost 6 regular size cupcake

Here is the Video for the Base Vanilla Buttercream Frosting

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