Last Updated on March 27, 2022
Raspberries are one of the most delicious fruits, thanks to their sweet taste. Pair them with buttercream and you’ll have a mouthwatering treat. This delicious raspberry buttercream frosting by Martha Stewart is sure to be a hit at any of your parties.
This buttercream frosting is creamy, sweet and has the perfect raspberry taste. This recipe does have some steps that require some baking skills, but the end result will be well worth it. This frosting pairs well with chocolate cake, white cake, yellow cake, lemon cake, and brownies.
Raspberry Buttercream Frosting: Using Raspberries in Baking
Raspberries are a popular addition to many dessert recipes. Their sweet and tart flavor and unique texture create a tasty addition to many foods. Raspberries also make great additions to drinks as well.
When using raspberries in baking, there are different forms raspberries can be prepared as to use in recipes. They can be whole, diced, pureed, a jam or jelly.
Raspberries are also a very healthy fruit. They are low in calories and are bursting with nutrients. They are full of antioxidants and fiber, which are beneficial to a healthy lifestyle.
Raspberry Buttercream Frosting: Raspberry Puree
When making a puree, place the raspberries in a food processor or blender and mix until smooth. You want to avoid blending to the point that the seeds are grinded up. Once the raspberries are blended to a smooth consistency, use a strainer to separate out the seeds and then discard them.
Next, once you have the raspberry puree strained, you can place it in the fridge and allow it to thicken up. Once you are ready to use it, you can take it out of the fridge. The raspberry puree can be kept in the fridge for up to one week.
If you don’t want to make your own raspberry puree, you can buy some. Raspberry puree can be found in some stores and online.
Raspberry Buttercream Frosting: What You Will Need
To make this decadent raspberry buttercream frosting recipe by Martha Stewart, you will need:
Ingredients
- 3 cups sugar
- 12 large egg whites, room temperature
- 8 sticks butter (2 pounds), room temperature
- 1 teaspoon pure vanilla extract
- 1 pint fresh or frozen raspberries, pureed and strained to make one cup
Equipment
To prepare this frosting, you will need:
- Saucepan
- Heatproof mixer bowl
- Large bowl
- Electric mixer
- Whisk
Step by Step Instructions
Step One: Combine Sugar and Egg Whites
In a saucepan, bring two inches of water to a simmer. Place the sugar and egg whites in a heatproof mixer bowl and place the bowl over simmering water. Whisk the ingredients until the egg whites are warm to the touch and the sugar has dissolved approximately two to three minutes.
Step Two: Beat Mixture with Electric Mixer
With an electric mixer, whisk together the egg and sugar mixture at low speed until foamy. Increase the speed to medium-high, whisking until stiff, glossy peaks form and mixture is completely cool, approximately ten minutes.
Step Three: Add Butter
Reduce the mixer speed to medium-low and add two tablespoons of butter in at a time. Allow the butter to be fully incorporated with each addition. If the buttercream appears curdled, whisk until smooth.
Step Four: Add Vanilla and Raspberry Puree
Whisk in the vanilla and raspberry puree. Switch to a paddle attachment on the mixer and beat on low for three to five minutes to reduce air bubbles.
Tips and Tricks
Fresh Or Frozen Raspberries?
If you make this frosting during the summertime, you can use fresh raspberries. Using freshly picked raspberries will give your buttercream frosting a wonderful taste. Make sure to thoroughly wash the raspberries before using them in the frosting.
If raspberries are not in season, you can use frozen raspberries for this recipe. Keep the raspberries frozen until you are ready to puree them.
How To Store Your Raspberry Buttercream Frosting
This buttercream frosting can be stored in an airtight container at room temperature for two to three days. It can be stored in the fridge for one week and in the freezer for six months.
This recipe does make a large serving size. If you wish to make a smaller amount of this recipe you can reduce the portions in half or thirds, as long as you do it to all the ingredients. You can also make the entire amount and freeze the leftover frosting for later.
Ingredients At Room Temperature
One important part of getting this recipe correct is making sure the ingredients are at the proper temperature. The egg whites and butter should be at room temperature in order to get the right consistency in the frosting. They should sit out for approximately 30 minutes in order to reach room temperature.
The classic way to separate the egg whites from the egg yolks is to crack the egg and then transfer the yolk back and forth in the cracked shell until all the egg white has separated out. You are also able to buy an egg separator, which is an easy and efficient way to separate the yolk from the white.
Another easy method to separate the whites from the yolk is to use a water bottle. To do this, crack an egg in a bowl then take an empty clean water bottle, squeeze it and place it over an egg yolk. Then you will slowly want to release your grip on the bottle, allowing the yolk to be sucked in and then drop it out into another bowl.
Delicious Raspberry Buttercream Frosting Martha Stewart
Equipment
- Saucepan
Ingredients
- 3 cups sugar
- 12 large egg whites room temperature
- 8 sticks butter 2 pounds, room temperature
- 1 teaspoon pure vanilla extract
- 1 pint fresh or frozen raspberries pureed and strained to make one cup
Instructions
- Step One: Combine Sugar and Egg Whites
- In a saucepan, bring two inches of water to a simmer. Place the sugar and egg whites in a heatproof mixer bowl and place the bowl over simmering water. Whisk the ingredients until the egg whites are warm to the touch and the sugar has dissolved approximately two to three minutes.
- Step Two: Beat Mixture with Electric Mixer
- With an electric mixer, whisk together the egg and sugar mixture at low speed until foamy. Increase the speed to medium-high, whisking until stiff, glossy peaks form and mixture is completely cool, approximately ten minutes.
- Step Three: Add Butter
- Reduce the mixer speed to medium-low and add two tablespoons of butter in at a time. Allow the butter to be fully incorporated with each addition. If the buttercream appears curdled, whisk until smooth.
- Step Four: Add Vanilla and Raspberry Puree
- Whisk in the vanilla and raspberry puree. Switch to a paddle attachment on the mixer and beat on low for three to five minutes to reduce air bubbles.
Notes
- If you make this frosting during the summertime, you can use fresh raspberries. Using freshly picked raspberries will give your buttercream frosting a wonderful taste. Make sure to thoroughly wash the raspberries before using them in the frosting.
- If raspberries are not in season, you can use frozen raspberries for this recipe. Keep the raspberries frozen until you are ready to puree them.
- This buttercream frosting can be stored in an airtight container at room temperature for two to three days. It can be stored in the fridge for one week and in the freezer for six months.
- This recipe does make a large serving size. If you wish to make a smaller amount of this recipe you can reduce the portions in half or thirds, as long as you do it to all the ingredients. You can also make the entire amount and freeze the leftover frosting for later.
- One important part of getting this recipe correct is making sure the ingredients are at the proper temperature. The egg whites and butter should be at room temperature in order to get the right consistency in the frosting. They should sit out for approximately 30 minutes in order to reach room temperature.
- The classic way to separate the egg whites from the egg yolks is to crack the egg and then transfer the yolk back and forth in the cracked shell until all the egg white has separated out. You are also able to buy an egg separator, which is an easy and efficient way to separate the yolk from the white.
- Another easy method to separate the whites from the yolk is to use a water bottle. To do this, crack an egg in a bowl then take an empty clean water bottle, squeeze it and place it over an egg yolk. Then you will slowly want to release your grip on the bottle, allowing the yolk to be sucked in and then drop it out into another bowl.
A Scrumptious Raspberry Frosting
This amazing raspberry buttercream frosting is the perfect pairing of succulent raspberries and creamy buttercream. Whether with chocolate, lemon or white cake, this frosting makes a delicious addition.
This raspberry buttercream is sure to be a favorite among your family and friends. Its delicious flavor and creamy texture make it a frosting you will want to add to your recipe book. If you tried this frosting, please share your experience making it.
Please comment if you enjoyed this article or have any remarks regarding this recipe!
Karen is a passionate pastry chef who loves to create delicious baked goods. She has been in the culinary arts for over 10 years, honing her skills and perfecting her craft. Karen is known for her creativity and attention to detail, creating unique desserts that bring a smile to everyone’s face. She is always looking for ways to challenge herself and come up with new recipes that are both tasty and visually appealing. Karen loves to experiment with different flavors and textures, and she is committed to providing the highest quality of products to her customers.
