Raspberry Buttercream Frosting

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 3½–4 cups powdered sugar, measured then sifted
• 2 teaspoons pure vanilla extract
• 2-3 tablespoons fresh raspberry puree (strained to remove seeds)
• 1-2 tablespoons heavy cream or milk, more or less as needed
• 1-2 teaspoons freeze-dried raspberry powder (optional, for intensified color and flavor)

Instructions

1. 

   1

   Prepare the raspberry puree – Blend fresh or thawed raspberries in a food processor until smooth, then strain through a fine-mesh sieve to remove the seeds. Set the puree aside. If using freeze-dried raspberries, pulse them into a fine powder and reserve.

2. 

   2

   Cream the butter – In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for 2-3 minutes until smooth, pale, and creamy, scraping down the sides of the bowl as needed.

3. 

   3

   Add the sugar and puree – Gradually mix in the sifted powdered sugar, ½ cup at a time, on low speed. Add the vanilla extract and raspberry puree and mix until fully combined, smooth, and evenly pink.

4. 

   4

   Add the freeze-dried powder – Sprinkle in the freeze-dried raspberry powder for a deeper pink color and more intense raspberry flavor. Add heavy cream or milk, 1 tablespoon at a time, until the frosting reaches a thick, creamy consistency that holds its shape.

5. 

   5

   Finish and pipe – Beat the frosting on medium-high speed for 2-3 minutes until light, fluffy, and airy. Transfer to a piping bag fitted with your favorite tip, or use an offset spatula to spread onto cooled cakes, cupcakes, cookies, or brownies.