Jazz up plain buttercream frosting with this easy Raspberry Frosting recipe. It is so light and fluffy while being easy to make with just 4 ingredients.

Raspberry frosting on cupcakes.
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We are taking buttercream flavor up a level with this recipe packed with raspberry flavor. With only 4 ingredients, this homemade frosting recipe is super easy.

The color of the fresh berries is stunning. The flavor has the perfect combination of raspberry flavor and citrus from the lemon. If you love raspberries as much as we do, try more Raspberry desserts such as Raspberry Sorbet.

Why We Love This Recipe

It is delicious on chocolate cake or chocolate cupcakes, Lemon Cake and much more. There are so many delicious ideas for this frosting.

You will love having this recipe on hand for all sorts of delicious combinations. The frosting is super easy and taste great.


Ingredients for Raspberry frosting - raspberries, lemon, butter, powdered sugar.
  • Fresh Raspberries. I recommend fresh raspberries for the raspberry puree.
  • Unsalted Butter. Soften the butter at room temperature.
  • Powdered Sugar. Sift to remove any lumps.
  • Lemon. Fresh lemon juice is suggested.

Find the complete ingredient list at the bottom of the page.


  • Frozen raspberries. You can substitute frozen raspberries in this recipe. They should be completely thawed before making the puree.

    Also, make sure to drain any juice or excessive moisture from the berries before cooking. This is important so the frosting will be the desired consistency.
  • Lemon juice. The lemon juice in the frosting helps to balance the sweetness of the buttercream frosting. It also enhances the flavor of the berries. Fresh lemon juice is recommended but you can use bottled if that is what you have.
Raspberry frosting in a bowl.

How to make raspberry frosting

Raspberries in a saucepan.

Step 1. Combine the raspberries and lemon in a small saucepan using medium high heat. Mash the raspberries and simmer for approximately 10 minutes. 

Raspberries pureed in a bowl.

Step 2. Then use a fine mesh strainer to remove the seeds. Strain the mixture to remove the seeds and chill.  

Butter and powdered sugar creamed together in a bowl.

Step 3. Cream the butter and powdered sugar in a large mixing bowl. You can use a hand mixer or stand mixer until combined and fluffy.

Raspberry puree in bowl.

Step 4. Blend in the raspberry mixture. Mix until well combined and the desired consistency. Chill until ready to use.

How to Use Raspberry Icing

  • Chocolate Cake – The raspberry frosting is delicious and pretty on chocolate cake.
  • Chocolate Cupcakes  – Cupcakes are always fun and so delicious topped with raspberry frosting.
  • Skinny Chocolate Cupcakes. If you are trying to reduce calories, make these skinny chocolate cupcakes and splurge with raspberry frosting on top.
  • Lemon Cupcakes – One of my favorite combinations is lemon and raspberry. These light and citrus flavored cupcakes pair perfectly with raspberry frosting.


Refrigerate in an airtight container for up to 5 days. You can make this in advance to save time at parties and other events. If I make it in advance, I normally just beat it until fluffy and it looks great!

This is ideal to save time for parties and special occasions.

Can you freeze raspberry frosting?

This frosting can be frozen for later use. Store inside a freezer bag or container.

Freeze up to 3 months. When ready to use, allow to thaw at room temperature until it is completely thawed.

Then beat the frosting so that it be a light and fluffy consistency. Pipe as normal on cupcakes or cake.

Pro Tips

  • Consistency. If the frosting is too thin, add more powdered sugar. If the frosting is too thick, add a small amount of milk.

    Continue to add until the raspberry icing is the consistency that you prefer. Gradually add these ingredients so that you do not add too much at a time.
  • Food coloring. We love the natural hue the raspberries give the frosting. However, if you prefer a deeper color, you can use food coloring. Just add until it is the desired color.
  • Double the recipe. If you pipe the frosting with a large swirl, you may want to double the recipe. This will ensure that you have enough for the cupcakes. It really depends on how generous you are with the size of the swirl.
  • Sift the powdered sugar. It is optional, but I like to take the extra time to sift the powdered sugar. This will remove any lumps and ensure it is smooth. This in turn gives the frosting the perfect texture.
  • Garnish ideas. After the cake or cupcakes have been frosted, I love to top them with fresh raspberries. It just look so pretty and adds a special touch to the desserts.
  • Softened butter. Allow the butter to soften at room temperature before using. It will combine easier with the powdered sugar and make for the perfect consistency.
  • Vanilla Extract. I do not add this to the frosting but you can if you prefer. I feel the raspberry flavor is best without this added.

Raspberry frosting on cupcakes.

More easy Frosting recipes

More Raspberry Desserts

Try this luscious Raspberry Frosting on your favorite baked goods. Then leave a comment and star rating.

Raspberry Frosting

5 from 4 votes
Jazz up plain buttercream frosting with this easy Raspberry frosting recipe. It is so light and fluffy while being easy to make with just 4 ingredients.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Cuisine American
Course Dessert
Calories 336


  • 1 cup Fresh Raspberries
  • 1 Tablespoon Lemon Juice
  • 1 cup Unsalted Butter softened
  • 5-6 cups Powdered Sugar
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  • Place the raspberries and the lemon juice in a small saucepan.
  • Heat over medium high heat.  Mash the raspberries and simmer for approximately 10 minutes.
  • Strain the mixture to remove the seeds and chill.
  • In a large mixing bowl, cream together the softened butter and powdered sugar with a hand held mixer or stand up mixer until combined and fluffy.
  • Then add in approximately ¼ cup of the raspberry mixture and mix until well combined.
  • Chill until ready to use and then the frosting is ready to enjoy!

Recipe Notes

If the frosting is too thin, add more powdered sugar and if the frosting is too thick, add a small amount of milk until the frosting is the consistency that you prefer. 
Refrigerate in an airtight container for up to 5 days.

Nutrition Facts

Calories 336kcal, Carbohydrates 51g, Protein 0.3g, Fat 15g, Saturated Fat 10g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 1g, Cholesterol 41mg, Sodium 3mg, Potassium 22mg, Fiber 1g, Sugar 49g, Vitamin A 476IU, Vitamin C 3mg, Calcium 8mg, Iron 0.1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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