Elegant Raspberry Rose Buttercream

Elegant Raspberry Rose Buttercream

This beautiful pink frosting pairs wonderfully with vanilla, chocolate, or lemon cupcakes. The floral note from the rose water adds an exotic twist to the sweet-tart raspberry flavor. Enjoy!

Yield: 5.5-6 cups or enough to frost 24 cupcakes

Total Cook Time: 20 min.


  • 1 cup unsalted butter, softened
  • 5 cups powdered sugar, sifted
  • 1/4 cup raspberry puree (about 1/2 cup fresh raspberries pureed and strained to remove seeds)
  • 1-2 teaspoons rose water (adjust to your preference)
  • 2-3 tablespoons heavy cream or milk
  • A pinch of salt
  • Optional: a few drops of pink food coloring


  1. In a large mixing bowl, beat the softened butter until light and creamy, about 2-3 minutes with an electric mixer.
  2. Gradually add the sifted powdered sugar, one cup at a time, to the butter while continuing to beat until well combined.
  3. Add the raspberry puree to the mixture and continue to beat until it’s fully incorporated.
  4. Stir in the rose water, starting with 1 teaspoon and adding more to taste. Rose water can be quite strong, so add it gradually to avoid overpowering the raspberry flavor.
  5. Add the heavy cream or milk, one tablespoon at a time, and continue to beat. After each addition, check the consistency of the frosting. You want a light, creamy, spreadable frosting. Add more cream or milk as needed.
  6. Mix in a pinch of salt to balance the sweetness.
  7. If desired, add a few drops of pink food coloring and beat until the color is evenly distributed.
  8. Your Raspberry Rose Buttercream Frosting is ready to use!

Nutrition Facts

Serving Size: 2 Tbsp

Calories Per Serving: 110 Cal

Sugar: 14 g

Carbohydrates: 14g

Sodium: 1 mg

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