This raspberry strawberry frosting is sweet and tangy and perfect for topping a chocolatey treat!Jump to Recipe
My sons birthday is this weekend. Last year I made him a pretty awesome Oreo cake, showed here. He told his dad that he wanted an Oreo cake at his dads house, so I had to come up with a different idea. This years cake is candy themed! The cake will be decorated with his favourite candies and the center will be layered with this Raspberry Strawberry Frosting. It was going to be strawberry frosting, since strawberry flavoured things are his favourite, but I didn’t have enough strawberries on hand. I’ll tell him about the raspberries after he eats the cake! He’s fussy about food.
Let’s Start Making This Raspberry Strawberry Frosting!
To begin, I use my immersion blender to puree the berries. You can use your blender or food processor, but I like to use my immersion blender for smaller jobs. After that, I put the puree through a sieve to get rid of the seeds. We definitely do not want seeds in our frosting!
The next part is a bit messy. Mix the puree with the butter. A few splatters will jump out at you. Mix it with a hand mixer, or if you’d prefer, you can also use a stand mixer. This job might be easier with a hand mixer since there is so much splatter potential. Mix it all until it’s completely combined. Next, add a third of the sugar and combine. Keep adding until the consistency is right for your purposes. If it isn’t thick enough, add a little more powdered sugar at a time. This recipe makes about 4 cups. You can leave this frosting at room temperature for 1-2 days, refrigerate for one week or freeze for up to three months. Make sure to re-whip the raspberry strawberry frosting before you use it if you aren’t using it right away!
What can this be used for?
While I initially thought this raspberry strawberry frosting would be too wet to use for piping, it ended up being perfect! So I would recommend it for any decorating or frosting job that requires a pretty pink, berry flavoured frosting. This is a really sweet frosting so I would pair it with a cupcake or cake that isn’t sickeningly sweet already. It would work really well with a rich chocolate cake, maybe even topped with some fresh raspberries! I used this for my son’s birthday cake which was a vanilla almond cake. I do not suggest that combination because it was too sweet! YOLO, right? 😉
Raspberry Strawberry Frosting
- immersion blender, food processor or blender
- hand mixer or stand mixer
- large mixing bowl
- 228 grams mixed raspberries and strawberries fresh
- 170 grams unsalted butter room temperature
- 470-670 grams powdered sugar
- .25-.5 tsp salt
- Puree the berries and then put them through a sieve in order to separate the seeds. I weighed the seedless puree and for me it weighed 160 grams. If you have more or less it will affect how much powdered sugar you will need to use.
- With a hand or stand mixer, mix the butter and berries until completely combined.
- Add in the powdered sugar 2 cups at a time, mixing well until completely combined. Keep adding sugar until you get the consistency you desire. I wanted a thicker consistency, so I used 670 grams of powdered sugar in total. You may use more or less.
- Add in salt per taste. I added an entire half teaspoon and I definitely could have added more to cut the sweetness.
- Use right away or store in the fridge for a few days until you need to use it. You could also freeze it for up to 3 months, just let it come to room temperature before you use it, and mix it with the mixer until it becomes creamy again!