Raspberry Buttercream with Fresh Raspberries Recipe
A luscious Raspberry Buttercream made from fresh raspberries, combining a smooth, creamy texture with a vibrant raspberry flavor. This delicate frosting is crafted by making a homemade raspberry coulis, creating a silky Swiss meringue buttercream base, and infusing it with the fresh berry essence for a perfect cake or cupcake topping.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 5 servings
- Category: Dessert Frosting
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Raspberry Sauce
- 12 ounces (340 grams) fresh or frozen raspberries
- 3 tablespoons (37 grams) granulated sugar
- 2 tablespoons (30 grams) fresh squeezed lemon juice
Swiss Meringue Buttercream
- 5 large (150 grams) egg whites
- 1-1/4 cups (250 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 30 tablespoons (424 grams) unsalted butter, room temperature (65-68°F)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Raspberry Sauce: Place a medium bowl with a fine-mesh strainer nearby. In a medium saucepan, combine raspberries, sugar, and lemon juice. Bring to a boil, then reduce heat to medium. Cook until raspberries soften and can be mashed easily.
- Strain the Raspberry Puree: Transfer raspberries to the strainer and press with the back of a spoon to extract the juice and pulp, removing seeds. You should obtain about 3/4 cup of coulis.
- Reduce the Raspberry Coulis: Return the strained raspberry sauce to the saucepan and cook over medium heat while stirring constantly until sauce reduces by half, yielding about 6-7 tablespoons of thick coulis.
- Set up Double Boiler: Fill a 3-4 quart saucepan with water and bring it to a simmer over high heat, then reduce to medium.
- Heat Egg Whites and Sugar: In a heatproof bowl, combine egg whites and sugar. Place the bowl over the simmering water, ensuring it does not touch the water. Whisk continuously until the mixture reaches 170°F.
- Whip the Meringue: Transfer the bowl to a stand mixer. Using the whisk attachment, beat at medium-high speed until the meringue cools to about 80-85°F and forms stiff, glossy peaks.
- Add Butter Gradually: With the mixer on medium speed, add softened butter one tablespoon at a time. The mixture will curdle halfway through; continue adding butter and whipping until the buttercream is smooth and creamy like thick whipped cream.
- Incorporate the Raspberry Sauce: Scrape down the bowl sides and add 2 tablespoons of the reduced raspberry sauce. Mix on medium speed until light pink. Add more raspberry sauce one tablespoon at a time, mixing after each addition, until the desired flavor and color are achieved.
- Use or Store: Use immediately for frosting cakes or cupcakes. For storage, see notes below.
Notes
- Buttercream can be kept at room temperature for up to 2 days because of the high sugar content and cooked egg whites.
- Refrigerate in an airtight container for up to 2 weeks. Before use, re-whip in a stand mixer for 2-3 minutes until smooth and creamy.
- Freeze in an airtight freezer container for up to 2 months. Thaw at room temperature and re-whip as above before using.
- The buttercream may appear curdled partway through adding butter; this is normal and it will smooth out with continued mixing.
- Use fresh or frozen raspberries; if using frozen, thaw before starting.
