easy raspberry vanilla buttercream frosting
Rejoice in the LORD, O you righteous! For praise from the upright is beautiful. Proverbs 33:1 *************************** 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.
prep time
cook time
15 Min
method
No-Cook or Other
yield
about 12-20 frosted cupcakes (depends on how much you use for each cake)
Ingredients
- 1.2 oz bags freeze dried (not dried) raspberries. (got mine at trader joes)
- 3 cups powdered sugar (or confectioners sugar)
- 1 cup butter, softened
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons whipping cream (or any type milk)
How To Make easy raspberry vanilla buttercream frosting
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Step 1Put 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. -
Step 2In 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!
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Step 3Add vanilla and cream and continue to beat on medium for 1 more minute, adding more cream if needed for spreading consistency.
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Step 4Frost cupcakes or use on regular cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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