Raspberry Buttercream Frosting Recipe

Makes: 2-1/2 Cups
Skill Level: None
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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.

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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 lb.)

seedless raspberry preserves

1/3 cup seedless raspberry preserves

Rose Icing Color

Rose Icing Color (optional)

fresh raspberries

1 pint fresh raspberries (optional)

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Raspberry Buttercream Frosting is rated 4.5 out of 5 by 25.
Rated 3 out of 5 by from Good starting point I made this recipe exactly like the directions and found the end product was rather dry and grainy and didn't really have the kick of raspberry I was looking for. What I ended up doing was adding another tablespoon or raspberry preserves, I added milk as needed until the icing started to smooth out. I also ended up adding about 3-5 drops of a raspberry flavor extract I had to really make it pop. I also added a little coloring. With these additions the icing was great! I brought the cupcakes into work and got numerous comments on how tasty the icing was!
Date published: 2018-06-25
Rated 5 out of 5 by from Raspberry icing Made this icing using raspberry fruit spread. Wasn't to overly sweet reminded me of black raspberry ice cream....delicious !!
Date published: 2018-06-25
Rated 5 out of 5 by from RIDICULOUSLY GOOD This frosting is amazing. My husband wasn't sure that cake was worthy enough to pair with this frosting because it tastes so decadent. He described it as if raspberry jam and buttercream icing had a love child and I would agree. And as a nice perk, my batch came out a beautiful rose color because of the preserves we used. Way to go Wilton!
Date published: 2018-04-28
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