Raspberry Buttercream

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This raspberry buttercream is rich, creamy, and silky smooth with no grittiness. Made with real raspberries, it has a natural tartness that balances perfectly with the sweetness of condensed milk. Unlike traditional buttercream, this version contains no powdered sugar, making it incredibly smooth and easy to spread.

Prep Time 20

Cook Time 10

Total Time 30

Servings Cups

Calories 5715kcal

Author Fay

EQUIPMENT

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.

NUTRITION