Images

Raspberry Buttercream Icing Zoom

Raspberry Buttercream Icing Recipe


Skill Level: None

Product Actions

Additional Information

Step 1

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry preserves and beat at medium speed until light and fluffy.

Step 2

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.

Do you have everything you need to get started?
Supply List
Viewing Options
Detailed List Simple List
Ingredients

Products

solid vegetable shortening

1/2 cup solid vegetable shortening

butter or margarine

1/2 cup (1 stick) butter or margarine (, softened)

clear vanilla extract

1 teaspoon clear vanilla extract

sifted confectioners' sugar

4 cups sifted confectioners' sugar ((about 1 lbs.))

seedless raspberry preserves

1/3 cup seedless raspberry preserves

Rose Icing Color

Rose Icing Color (, optional)

fresh raspberries

1 pint fresh raspberries (, optional)

Item(s) added to the shopping cart!

View Shopping Cart Continue Shopping

Item(s) added to your Favorites!

View Favorites Continue Shopping
Raspberry Buttercream Icing is rated 4.6 out of 5 by 21.
Rated 5 out of 5 by from This one was UNBELIEVABLE! No other way to put it! Again this was the first time I had done this from scratch-will definately be making it again soon. So good with the vanilla cupcake recipe. I was nervous about finding the seedless raspberry preserves, but I kept looking on the shelf and found it. people absolutely loved this- I even did the berry on top- I put the icing in a bag with a tip and did the swirl frosting - I did add the color to the frosting to make them look a little better- very elegent!
Date published: 2011-05-13
Rated 5 out of 5 by from This was the first Wilton recipe I have used and it was absolutely delicious! I didn't have any seedless preserve so used seeded, and it was fine. Everyone raved about how good it was. Will definitely be making this again in the future!
Date published: 2011-07-10
Rated 3 out of 5 by 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
Rated 3 out of 5 by from As is, the recipe was a little too sweet for me. But I added 2 tablespoons of lemon juice and 2 table spoons of cream cheese and it is amazing! I am using it to cover lemon cupcakes so I wanted something a little bit tangy. Since raspberries are usually a little sour i thought this would have a little bite to it also. With these little tweaks, its one of the best icings I've ever tried! :)
Date published: 2011-08-06
Rated 5 out of 5 by from You must try this if you like raspberries. I made this for some cup cakes that I made for work. I made the white cake mix and then fill and topped with this icing. Everyone loved them. My step-son wants this on his next birthday cake. He wants a butter cake with the peanut butter filling and the raspberry on top. I think I'll make him a PB&J sandwich cake.
Date published: 2010-11-29
Rated 5 out of 5 by 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 from This was one of my first made-from-scratch frostings... I must admit I used to buy frosting in a can. :-( After trying this recipe...never again! I used this frosting to top my chocolate raspberry cupcakes and also piped some in the middle.You'd think it was raspberry overkill but the chocolate really compliments the tarty flavor that raspberry has.
Date published: 2010-11-29
Rated 5 out of 5 by from I used thi s recipe but omitting the raspberries themselves. I wanted to find soemthign that would taste like raspberrybut not tint the icing, so I found a raspberry flavouring that only chaged the color a littl eand I could easily use color over top of it. They went over great.
Date published: 2010-11-30
  • y_2017, m_1, d_17, h_7
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_21
  • loc_en_US, sid_WLRECIP-347, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_wilton