Raspberry Buttercream Frosting Recipe
Makes: 2-1/2 Cups
Skill Level: Beginner
Raspberry Buttercream Frosting is rated out of 5 by 22.
Rated 5 out of 5 by Klnh13 from Delicious!! I've made this twice now. This latest time I used frozen strawberries instead of raspberry. Both were so good and got rave reviews. Definitely recommend!
Date published: 2017-07-11
Rated 5 out of 5 by familygal from YUMMY! Made this icing as directed. I did add a little milk as it seemed stiff, it might have been ok without it. I used it to make piped roses on my sweet daughters birthday cake, using a 2D tip and they were beautiful. The icing tasted great and without any food color was a lovely soft pink that looked great on top of the chocolate butter cream, very girly.
Date published: 2016-04-17
Rated 5 out of 5 by izzydizzy from Yum, yum This was a great icing. I put it on top of my famous lemon cake it made a sweet delight!
Date published: 2016-04-09
Rated 5 out of 5 by spoonlickin'good from I just made a lemon cupcake and topped it with raspberry buttercream icing. Yummy! Give it a try! See how I did it here: http://mrscrislip.wordpress.com/2014/04/23/lemon-raspberry-cupcakes/
Date published: 2014-04-23
Rated 3 out of 5 by MH22 from The raspberry flavor was very faint - and I used a raspberry jam that I really like and has a strong, distinct raspberry flavor. I even added a hint of raspberry extract, when the flavor wasn't strong enough from the jam. I'm not sure, but maybe an all-butter recipe would have been better? I probably will keep looking for other raspberry icing recipes. It was soft and easy to spread. I'm not sure it would pipe well.
Date published: 2013-11-22