When it comes to buttercream, texture matters. This Raspberry Buttercream is ultra-creamy, silky smooth, and completely free of powdered sugar. Instead, sweetened condensed milk gives it a rich consistency with zero grittiness. The real star? A homemade raspberry sauce that adds fresh berry flavor and a natural pink hue.
SUMMARISE AND SAVE THIS RECIPE
Unlike traditional buttercream, which often relies on mountains of sugar, this recipe keeps the sweetness balanced, making it perfect for cakes, cupcakes, or macarons. If you've been searching for a light yet flavorful raspberry buttercream frosting that actually tastes like fruit, you're in the right place.
Why You’ll Love This Raspberry Buttercream
- No powdered sugar - This buttercream is smooth, never grainy.
- Real raspberries - Fresh berry flavor without artificial extracts.
- Easy to make - Just a handful of ingredients and minimal steps.
- Silky texture - Whipping butter and condensed milk creates a luxurious consistency.
- Versatile - Use it to frost cakes, pipe onto cupcakes, or fill macarons.
Ingredients You’ll Need
Frozen Raspberries (250g / 9 oz, thawed) provide a natural fruit flavor and a beautiful pink color. Using frozen raspberries ensures year-round availability and a more budget-friendly option. Thawing them first helps release their juices, making it easier to create a smooth sauce.
Sugar (⅓ cup / 70g) balances the tartness of the raspberries while also helping the sauce thicken slightly as it cooks. Without it, the raspberry flavor could be too sharp.
Water (1 tablespoon) prevents the raspberries from burning when they start cooking. It also creates a smoother consistency for the sauce, making it easier to mix into the buttercream later.
Lemon Juice (1 teaspoon / 5ml) enhances the tart, fresh flavor of the raspberries while also acting as a natural preservative. It keeps the color vibrant and prevents the sauce from tasting flat.
Unsalted Butter (500g / 1.1 lb, softened) forms the base of the Raspberry Buttercream, giving it a rich, smooth texture. Whipping the butter properly adds air, making the frosting light and fluffy. Using softened butter ensures it blends smoothly with the condensed milk and raspberry sauce.
Sweetened Condensed Milk (395g / 14 oz) replaces traditional powdered sugar, creating a buttercream that is completely smooth with no grittiness. It adds both sweetness and a subtle milky richness while also helping the frosting stay stable and pipe beautifully.
Raspberry Sauce (½ cup, more if preferred) provides the Raspberry Buttercream with a natural fruit flavor. Since it's made from real raspberries, it tastes fresh and vibrant. The amount can be adjusted depending on how strong you want the raspberry flavor to be.
Pink Food Coloring (optional) is used only if you want a brighter pink shade. The raspberry sauce naturally tints the buttercream, so food coloring isn't necessary unless you prefer a deeper hue.
How To Make Raspberry Buttercream
- Start by making the Raspberry Sauce. Add thawed raspberries, sugar, water, and lemon juice to a saucepan. Stir constantly over medium-high heat until the mixture boils. Reduce the heat and let it simmer for 8 minutes, stirring occasionally.
- Strain the sauce into a heatproof bowl to remove the seeds, pressing down to extract as much juice as possible. Let it cool completely before using it in the buttercream.
- To make the Raspberry Buttercream, add softened butter to a bowl and beat with an electric mixer for 3-5 minutes until pale and fluffy. Pour in all the sweetened condensed milk and mix for 2 minutes until smooth and fully combined.
- Slowly add the cooled raspberry sauce ⅓ at a time, mixing well after each addition. Adding it gradually helps prevent curdling. If the buttercream looks curdled at any stage, keep mixing-it will smooth out. Add food coloring (optional) if you want a more vibrant pink shade.
- Once fully mixed, the raspberry buttercream is ready to use. It can be spread onto cakes, piped onto cupcakes, or used as a macaron filling. If the buttercream feels too soft, refrigerate for 15 minutes, then rewhip before using.
Fay's Pro Tip 💡
For the smoothest buttercream, make sure the raspberry sauce is completely cool before adding it to the butter mixture. Warm sauce can cause the butter to soften too much or even separate, affecting the texture. If needed, chill the sauce briefly in the fridge before using.
Ways to Use This Raspberry Buttercream
This buttercream is incredibly versatile and pairs well with a variety of desserts. Try it with:
- Chocolate Cake - The tart raspberry flavor balances rich chocolate.
- Vanilla Cupcakes - A classic pairing with a pop of berry flavor.
- Macarons - Use it as a filling for raspberry or lemon macarons.
- Lemon Cake - Raspberry and citrus make a bright, refreshing combination.
More Condensed Milk Buttercream Recipes
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Frequently Asked Questions
Yes, fresh raspberries work just as well. Since frozen raspberries release more juice when thawed, you may need to simmer fresh ones for an extra minute or two to thicken the sauce.
Yes! Store it in an airtight container in the fridge for up to one week. Let it come to room temperature and rewhip before using.
Yes. Store it in an airtight container and freeze for up to two months. Thaw in the fridge overnight, bring to room temperature, and rewhip before using.
Yes, but adding too much liquid can make the buttercream too soft. If you want a stronger raspberry flavor, use up to ¾ cup of sauce and refrigerate the buttercream before piping.
Since it's butter-based, it can soften in warm temperatures. If using in hot conditions, refrigerate your cake or cupcakes until just before serving.
Raspberry Buttercream
INGREDIENTS
Raspberry Sauce
- 250 g (9 oz) raspberries frozen, thawed
- 75 g (⅓ cups) sugar
- 1 tablespoon (1 tablespoon) water
- 1 teaspoon (1 teaspoon) lemon juice
Raspberry Buttercream
- ½ cup (0.5 cup) raspberry sauce more for a stronger flavor
- 500 g (1.1 lb) butter unsalted and softened
- 395 g (14 oz) sweetened condensed milk
- pink food color or red
INSTRUCTIONS
Raspberry Sauce
- Add the thawed raspberries, sugar, water, and lemon juice to a saucepan. Stir constantly over medium-high heat while bringing to a boil.
- Reduce the heat and let it simmer for 8 minutes until slightly thickened.
- Strain the sauce into a heatproof bowl to remove the seeds. Press down with a spatula to extract as much juice as possible.
- Let it cool completely before using it in the buttercream.
Raspberry Buttercream
- Add the softened butter to a large bowl. Beat with an electric mixer for several minutes until light and fluffy. This may take up to 5 minutes, depending on your mixer.
- Pour in all of the sweetened condensed milk and mix again for about 2 minutes, until the mixture is smooth and silky.
- Add the raspberry sauce in thirds, mixing well after each addition. Adding it gradually helps prevent curdling.
- If the mixture looks curdled at any point, keep mixing-it will come back together into a smooth buttercream.
- If you prefer a deeper color, add a couple of drops of pink or red food coloring while mixing.
NOTES
- For a stronger raspberry flavor, use up to ¾ cup of raspberry sauce.
- If your butter is too soft, the buttercream may feel loose. Refrigerate for 15 minutes and rewhip if needed.
- Store leftovers in an airtight container in the fridge for up to a week or freezer for two months. Let it come to room temperature and rewhip before using.
Maria says
Delicious with Chocolate Cupcakes and an extra drizzle of raspberry Sauce. Love it!
Zeynep says
I haven't tried it yet but it looks great. I'm excited to try it.
Fay says
How fabulous! I know you are going to love it!
Jenny says
This looks great, just wondering if this is a firm buttercream in between layers to have under fondant please
Fay says
I often use it to layer and cover layer cakes but haven’t yet used it under fondant.