Raspberry Buttercream


2 cups (4 sticks) room temperature salted butter

2 lb confectioners sugar (1 bag powdered sugar)

1 T. vanilla

1/4 tsp. salt

1/4 – 1/3 cup evaporated milk

1/4 cup freeze-dried rasberry powder (or to taste)


  1. Cream together butter until light and fluffy. This is the most important stage of the entire recipe and may take between 5-8 minutes for butter to double in size. Continually stop mixture to scrape down the sides of bowl to insure all of the butter becomes same consistency.
  2. Add the salt and powdered sugar beat on medium high until dry mixture fully incorporates with the butter.
  3. Slowly combine the freeze-dried rasberry powder into the mixture
  4. Add vanilla and 1/4 cup of evaporated milk. Begin whipping the buttercream mixture on high for another 5-8 minutes until the frosting becomes super light and fluffy. Add additional evaporated milk during this process until the desired consistency is reached.


  • The quality of butter is extremely important to this recipe as it not only creates the texture but is the flavor base that is built upon when adding flavorings.
  • I like to use ground sea salt as is breaks down quicker in the finished buttercream.
  • Use your favorite brand of vanilla. I have different brands and quality vanilla extracts I use for different recipes. For my buttercream, I prefer Molina. It is not the most expensive vanilla but does not have an overwhelming alcohol taste. If you are using a stronger, higher quality vanilla reduce the amount to 2 tsp.
  • If you are in need of a true white buttercream use heavy cream instead of evaporated milk and substitute regular vanilla with Wilton clear vanilla. I like to use evaporated milk over heavy cream as it provides a richer flavor but it does add a cream color versus a true white color to the frosting.

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