Raspberry Buttercream for Sugar Cookie Decorating
You'll love the fresh raspberry taste in this raspberry buttercream with freeze dried raspberries. Top the raspberry buttercream on cookies, cupcakes, cakes, and brownies for an exceptional dessert.
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Servings: 2 cups
Equipment
- Food Processor
- Stand Mixer with Paddle Attachment
- Measuring Cups & Spoons
- Rubber Spatula
Ingredients
- 1 cup unsalted butter room temperature, can use salted butter if you want to cut the sweetness
- 4 cups powdered sugar
- ⅓-½ cup freeze dried raspberries powdered
- 1 tbsp. vanilla extract
- 2-6 tbsp. whole milk
Instructions
- In the stand mixer, cream the butter until it is lighter in color and fluffier.
- Add in the powdered sugar, a third of a cup of powdered freeze dried raspberries, the vanilla extract, and two tablespoons of milk. Use the rubber spatula to mix the ingredients together a bit before covering the stand mixer and mixing on low until creamy.
- If the raspberry buttercream is too stiff for what you need to frost, add more whole milk and mix on low.
Notes
If you'd like more raspberry flavor, add in up to a half cup (total, not in addition to the 1/3 cup) to the buttercream.
If you have leftover freeze dried raspberry powder, it tastes delicious stirred into some vanilla ice cream or even water.
The raspberry buttercream with freeze dried raspberries will be thicker than usual, as the freeze dried raspberries are pulling liquid from the buttercream. Add more milk than you typically would for your preferred consistency.
If the raspberry buttercream is too sweet for you, you can add in a bit of salt or simply use salted butter. Do keep the four cups of powdered sugar so that the buttercream will form a crust.
Pipe the buttercream immediately. The buttercream can be stored on the counter for several days at room temperature.
Store any leftover raspberry buttercream in an airtight container in the refrigerator for up to a week or in the freezer for a few months.