Easy Raspberry Vanilla Buttercream Frosting

Bonnie Hawkins

By
@Jesusforus

Rejoice in the LORD, O you righteous! For praise from the upright is beautiful.
Proverbs 33:1
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And this frosting is not only beautiful on your favorite cupcakes, it's beautiful on your taste buds! It's not too sweet and not too tart. You can substitute freeze dried raspberries with strawberry or even mango. It's that easy. This frosting WILL contain seeds.
The original Buttercream frosting recipe is found on foodnetwork.com. I added the raspberries.


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Serves:

about 12-20 frosted cupcakes (depends on how much you use for each cake)

Cook:

15 Min

Method:

No-Cook or Other

Ingredients

1.2 oz bag(s)
freeze dried (not dried) raspberries. (got mine at trader joes)
3 c
powdered sugar (or confectioners sugar)
1 c
butter, softened
1 tsp
vanilla extract
1 to 2 Tbsp
whipping cream (or any type milk)

Directions Step-By-Step

1
Put freeze dried raspberries in a food processor and pulse till they can't be pulsed no more!
Sift raspberries and sugar together in a bowl.
2
In a standing mixer fitted with a whisk, cream butter for about 40 seconds. Then on low, add sugar/raspberry mix till well blended . Then increase speed to medium and beat for another 3 minutes. This step was pretty messy for me, sugar dust went everywhere!
3
Add vanilla and cream and continue to beat on medium for 1 more minute, adding more cream if needed for spreading consistency.
4
Frost cupcakes or use on regular cake.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy