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.
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.
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!
This light frosting has just the right amount of sweetness to pair perfectly with the tang of the raspberry extract.
Ingredients
- 5 Tablespoons flour
- 1 cup milk
- 1 1/2 teaspoon raspberry extract
- 1 cup butter
- 1 cup granulated sugar
Instructions
- Whisk flour into milk in a small saucepan or pot, over medium heat.
- 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.
- Remove from heat and allow to cool slightly.
- While the flour mixture is cooling, cream butter and sugar. Add raspberry extract.
- When the flour mixture is cool enough to touch (but still slightly warmer than room temperature), add it to the butter/sugar mixture.
- 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.
- Refrigerate and top your favorite cake or cupcakes with the frosting once cool.
Notes
You can use other extracts instead of raspberry to create fun flavors like vanilla, butter rum, and orange.
Latest posts by Allison (see all)
- 15+ Chocolate Recipes that Use Your Stand Mixer #Choctoberfest - October 15, 2020
- Chocolate-Dipped Homemade Marshmallows #Choctoberfest - October 13, 2020
- Welcome to #Choctoberfest 2020! - October 12, 2020
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.
COCOA RANT. I feel like I need one of those in my life daily. Also… Chocolate and raspberry is da bomb. That is all. Cupcakes OUT.
I’m tapping my slippers together! 🙂
Gorgeous cupcakes! These are gorgeous! And I LOVE dark chocolate and raspberry together!
Great recipe. I love raspberries. I love the color and that there are NO dyes in this at all! Thanks for sharing.
looks amazing!!would love to try Raspberry Frosting Thanks for sharing.