Ingredients
Method
- Place the fresh raspberries in a high-speed blender and puree until smooth. Pour the puree through a fine-mesh strainer to remove the seeds, then set the seedless puree aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed until smooth and creamy, about 5 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Turn the mixer to low speed and gradually add the sifted powdered sugar, about 1/2 cup at a time, mixing until each addition is incorporated. Switch to the whisk attachment and beat on medium-high speed for about 5 minutes, until the mixture is light in color and fluffy.
- Add the vanilla extract, milk, and the reserved raspberry puree. Continue whisking on medium speed until everything is fully combined and smooth, scraping the bowl as needed.
Nutrition
Notes
For a smoother frosting, ensure the raspberry puree is thoroughly strained. If the frosting is too thick, add an extra teaspoon of milk. Store in an airtight container in the refrigerator for up to 1 week; bring to room temperature and re-whip before using. This frosting can be frozen for up to 3 months; thaw overnight in the fridge and beat until fluffy. Avoid overmixing after adding the puree to prevent the buttercream from becoming too soft. This batch frosts 24 cupcakes, a 3-layer 6-inch cake, or a 9x13 sheet cake.