Raspberry Buttercream Frosting


  • 2 cups frozen raspberries, thawed
  • 6 egg whites
  • 2 cups granulated sugar
  • 2 cups unsalted butter (4 sticks), softened


  1. Puree the thawed berries in a food processor, then strain the mixture through a fine mesh sieve, discarding the seeds.
  2. Place the puree in a small pot and cook on medium-low heat until thickened and reduced by about half.  You should have about 1/4 cup of cooked puree.  Set aside to cool.
  3. Place the egg whites and sugar in a large mixing bowl set over a pot of simmering water.
  4. Cook, whisking occasionally, until the mixture is smooth, thin, and translucent, and it no longer feels gritty when rubbed between the thumb and forefinger.
  5. Remove the bowl from the heat and whisk on medium-high speed until fluffy and stiff, and no hint of warmth remains when you place your hand on the side of the bowl.
  6. Add the butter, a tablespoon at a time, whipping after each addition.  If the mixture seems runny, place it in the refrigerator for 10 to 20 minutes, then re-whip.  When all the butter has been added and the mixture is fluffy and spreadable, stir in the cooled raspberry puree until fully incorporated.

Recipe from bakingamoment.com