Easy to Make Raspberry Butter Frosting | Homemade cakes and cupcakes are awesome but nothing makes a cupcake or cake stand out more than homemade frosting! Whip up my top rated Easy to Make Raspberry Butter Frosting that’s fluffy, light and versatile.
All it takes is a few simple ingredients so you can always turn out a top notch frosting! Perfect on chocolate, white and vanilla cupcakes or cake. No matter what the occasion this versatile frosting is EVERYTHING! Step away from the store bought frosting and make something that will make even a cake mix stand out.
Be on the look out for Raspberry Extract. This will pump up the flavor of this Easy to make Raspberry Butter Frosting. I found mine at Walmart, you can also order it. TIP: If you can’t find Raspberry Extract add another teaspoon of vanilla extract to the recipe.
Frostings that are made with shortening can be stored at room temperature in an air tight container on the counter up to 2 weeks. Frostings with butter and milk should be stored in the refrigerator with an air tight lid up to 2 weeks or freezer up to 3 months.
- 1 cup unsalted butter, softened
- 1/2 cup raspberry preserves
- 1 teaspoon raspberry extract
- 1 teaspoons vanilla extract (if you can't find raspberry then add 2 teaspoons of vanilla)
- 5 cups confectioners' sugar
- optional: 4 drops red liquid food coloring
In a medium mixing bowl cream the butter until light and fluffy. Add the preserves and extracts. Whip until combined. Add confectioners' sugar one cup at a time, mixing between additions. To add a pop of color and bring out the pink of the frosting add red liquid food coloring. Whip frosting on high until light and fluffy (about 3 minutes). This will add air to the frosting. The out come is a light airy fluffy frosting.
TIP: If you can't find raspberry extract add an additional teaspoon of vanilla extract in its place.
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