The Best Raspberry Frosting of All Time

The Best Raspberry Frosting Recipe of All Time - Triple Chocolate Kitchen

You guys. You guys! This is seriously the best raspberry frosting of all time. It’s a butter cream of sorts, but you don’t use any powdered sugar. Seriously…NONE. You will not believe how completely perfect this frosting is, especially when paired with a chocolate cake.

This frosting is so good, you can get away with using a boxed cake mix.

Not a fan of raspberry? You can also use other flavors to make it your own, or just make it a plain vanilla frosting.

Throw all of your other butter cream recipes away. You don’t need them. This one is that good.

best raspberry frosting

Can you tell I’m excited?

My sister stumbled across this recipe on Pinterest, and we both looked at the ingredients and though “no way.” We seriously thought this would end up a HOT MESS. But it was delicious. Definitely not a Pinter-MESS! 🙂

I made a few changes and added the raspberry flavoring…and now, it is SO GOOD. Even my boyfriend likes it and he’s usually not a raspberry person.

favorite raspberry frosting

A word of caution: for this recipe to turn out right, it’s all about the milk-flour step. You need to heat it just enough so that it turns into a goopey pot full of paste, almost like a really thick brownie batter. If it’s more like a cake batter, you need to keep going. But don’t let it burn or get so goopey that it complete clumps together, like cookie batter.

If you do that, it will be perfect. I promise. So light and fluffy, with just the right amount of raspberry tangy. Go ahead, eat a big spoonful when the kids aren’t watching. I won’t tell!

Okay, enough of me gushing. Here’s the recipe!

The Best Raspberry Frosting of All Time

Prep Time: 30 minutes

The Best Raspberry Frosting of All Time

This light frosting has just the right amount of sweetness to pair perfectly with the tang of the raspberry extract.


  • 5 Tablespoons flour
  • 1 cup milk
  • 1 1/2 teaspoon raspberry extract
  • 1 cup butter
  • 1 cup granulated sugar


  1. Whisk flour into milk in a small saucepan or pot, over medium heat.
  2. Stir constantly until the mixture starts to thicken. you want it to be thick like paste or very thick brownie batter. If it is like cake batter, keep going.
  3. Remove from heat and allow to cool slightly.
  4. While the flour mixture is cooling, cream butter and sugar. Add raspberry extract.
  5. When the flour mixture is cool enough to touch (but still slightly warmer than room temperature), add it to the butter/sugar mixture.
  6. Beat the frosting until it comes together. At first, it will seem separated and too runny, but if you keep beating on high, it will eventually resemble loose whipped cream.
  7. Refrigerate and top your favorite cake or cupcakes with the frosting once cool.


You can use other extracts instead of raspberry to create fun flavors like vanilla, butter rum, and orange.

The following two tabs change content below.
Allison is one of the co-founders here at The PinterTest Kitchen. She also works as a content marketing consultant and freelance writer - find out more at

6 thoughts on “The Best Raspberry Frosting of All Time

  1. oh my this looks delicious. I’ve had cake on the brain and I love that it’s in a heart, so cute! We have visitors next weekend. The perfect time to make a cake that you want more than two people responsible for consuming.

Leave a Reply

Your email address will not be published. Required fields are marked *