This raspberry Swiss meringue buttercream recipe is an intensely fruity and flavorful version of my Swiss meringue buttercream. It's ultra-creamy, stable (meaning it will hold its shape when piped), and fluffy. Below, I share my foolproof recipe, and tips and tricks for making this delicious buttercream for your favorite cake.
I love Swiss meringue buttercream. The first time I made it, I couldn't believe how adding room temperature butter to a cooked meringue created a frosting with the texture of luxurious whipped cream. Since that time, it's my go to frosting for cakes and cupcakes.
I love about it is how easy it is to create flavors like this raspberry version and my lemon Swiss meringue buttercream.
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Cheryl's Baker Notes
- Swiss meringue follows a basic formula. The base formula is for every egg white (30 grama), use 1/4 cup (50 grams) sugar and about 8 tablespoons (113 grams) unsalted butter. Knowing this formula allows you to create any amount you want.
- Start with cold eggs. Cold eggs are easier to separate than room temperature eggs and you'll be less likely to break the egg yolk and get it mixed in with the egg whites.
- Use room temperature butter. This is so important. The butter should be at room temperature (65-68°F) when it’s added to the meringue. I learned the hard way that if the butter is too warm (above 72°F) the buttercream will remain soupy no matter how much butter you add. If it's too cool the butter won't emulsify with the Swiss meringue. For accuracy, you can use an instant-read thermometer to check the temperature.
- The amount of butter may vary. The recipe calls for a specific amount of butter, but one of the things I've learned, after multiple batches, is that the amount of butter may vary before buttercream reaches the desired texture. If that happens, stop adding butter even if you haven't used it all.
I recommend this buttercream for vanilla, chocolate and lemon cake. So if you already have a favorite cake recipe, try this buttercream, or try with these delicious raspberry cupcakes. And if you like the combination of raspberry lemon pair it with these incredible lemon cupcakes.
Raspberry Buttercream Ingredients
Here are the ingredients you'll need for this delicious buttercream frosting:
- Raspberries: Raspberries add a beautiful and natural color and berry flavor to the buttercream. You can use fresh or frozen raspberries. If using fresh raspberries make sure they taste good. Good raspberries are sweet with a little tartness.
- Egg Whites. The egg whites are the base of the Swiss meringue.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Raspberry Buttercream
One of the lovely things about Swiss Meringue Buttercream is that is a recipe of perfect proportions. For every large egg white (30 grams), use 1/4 cup of granulated sugar and about 8 tablespoons of unsalted butter.
The raspberry sauce is reduced to concentrate the flavor and remove most of the moisture so the buttercream doesn't become thin or soupy when the sauce is added.
Step 1: Place the raspberries (fresh or frozen), sugar, and lemon juice in a 3 or 4-quart saucepan.
Step 2: Bring the raspberry mixture to a boil, reduce to medium heat and cook until the berries are soft enough to mash with a back of a large spoon.
Step 3: Strain the raspberry puree through a fine-mesh strainer to remove the seeds to make the sauce smooth.
Step 4: Pour the reduced raspberry sauce into a bowl and let it cool to room temperature before adding it to the buttercream.
The raspberry sauce can be refrigerated for up to 1 week in an airtight container before making the Swiss meringue buttercream.
Step 5: Whisk together sugar, egg whites, eggs in the large mixing bowl of a stand mixer. Then set the bowl over a saucepan filled with simmering water.
Step 6: Whisk the whites and sugar constantly until sugar is dissolved and the mixture has thinned out and reached a temperature of 170°F. The mixture will be thick and tacky at first, then thin out and appear frothy on top. Use an instant-read thermometer to check the temperature.
Step 7: Once it reaches the correct temperature place the bowl on the mixer stand.
Step 8: With the whisk attachment beat the meringue on high speed until it is cool to the touch, about 80-85°F.
Step 9: Add the butter 1 tablespoon at a time. Continue to add the butter it looks like thick whipped cream.
Step 10: Whip two tablespoons of raspberry sauce into the buttercream. After that add the raspberry sauce 1 tablespoon at a time until the desired flavor is achieved.
Variations
You can use the same method to reduce other fruit such as blackberries, strawberries, and blueberries to make other fruit-flavored buttercreams. Check out my recipe for Blackberry Buttercream in my Blackberry Lime Cake recipe.
Pro Tips for Making This Recipe
- This recipe uses large egg whites. If you're using different size eggs use a kitchen scale to weigh the egg whites.
- Eggs are easier to separate when cold, but egg whites whip up easier when closer to room temperature. I recommend separating the egg in advance. In addition, allowing the egg whites to sit gives them a chance to relax, which improves their elasticity during the whipping process.
- For best results use room temperature butter (65-68°F). If the butter is too warm, the buttercream will be soupy and not set up properly. If that happens, chill the buttercream in the refrigerator for 15 minutes.
- It is entirely normal for the Swiss meringue buttercream (SMBC) to look soupy or curdled in the beginning after a portion of the butter has been added. That’s okay, just continue to whip it and it will soon firm up and become creamy.
If you make this recipe please leave a rating and a comment below.
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Raspberry Buttercream (made with Fresh Raspberries)
Ingredients
Raspberry Sauce
- 12 ounces ((340 grams) fresh or frozen raspberries
- 3 tablespoons (37 grams) granulated sugar
- 2 tablespoons (30 grams) fresh squeezed lemon juice
Swiss Meringue Buttercream
- 5 large (150 grams) egg whites
- 1-1/4 cups (250 grams) granulated sugar
- 1/4 teaspoon kosher salt
- 30 tablespoons (424 grams) unsalted butter room temperature (65-68°F)
- 1 teaspoon pure vanilla extract
Instructions
Prep the Mixing Bowl
- Clean the mixing the bowl with hot water and soap, dry it, then wipe with just a little distilled vinegar, and let it dry. It is essential to have a clean and dry bowl for whipping the egg whites.
Make the Raspberry Sauce
- Place a medium sized bowl with a fine-mesh strainer next to the stove.
- Place the fresh raspberries, sugar, and lemon juice in a medium-sized saucepan and bring it to a boil. Quickly reduce the heat to medium and cook the raspberry mixture until the raspberries are soft enough to smash with the back of large spoon or a potato smash.
- Transfer the berries to the fine-mesh strainer and use the back of a large spoon to press the berry mixture through the strainer to remove the seeds. Get as much juice and pulp out of the raspberries as possible. You should have about 3/4 cup of raspberry coulis.
- Return the raspberry sauce to the saucepan and cook on medium heat, stirring constantly, until it is reduced by half. You should have 6-7 tablespoons of coulis, when it’s finished.
Make the Raspberry Buttercream
- Half fill a 3-quart or 4-quart saucepan with water and bring it to a simmer over high heat. Once it starts to simmer, reduce the heat to medium.
- Separate the eggs. The egg whites cannot contain any egg yolk whatsoever. If there is egg yolk, it could prevent the meringue from setting up.
- Place the egg whites and sugar in the bowl of a stand mixer and set it over the pan of simmering water. Do not allow the bottom of the pan to touch the water.
- Whisk until the mixture by hand until reaches 170°F then immediately put the bowl on the mixer stand, attach the whisk attachment and whip at medium-high speed until the meringue mixture is cool (about 80-85°F) and has formed stiff peaks.
- With the mixer on medium speed add the butter to the meringue one tablespoon at a time. About half through the buttercream will begin to look curdled. Don’t worry it’s supposed to look like this. Continue to add the butter and eventually the buttercream will begin to look creamy and smooth, almost like thick whipped cream. You may need less than the full amount of butter to reach the desired consistency.
- Scrape down the sides and bottom of the bowl. Add 2 tablespoons of the raspberry sauce to the buttercream and mix it in on medium speed. The buttercream will be light pink. Add the raspberry 1 tablespoon at a time mixing on medium speed after each addition until the desired flavor is achieved.
- Use the buttercream right away to frost and decorate your cake or cupcakes.
Storing the Buttercream
- The buttercream is good at room temperature for up to 2 days because of the amount of sugar which inhibits bacteria growth and the cooked egg whites. The buttercream can be refrigerated in an airtight container for up to 2 weeks. When ready to use, place in the bowl of a stand mixer and beat on medium speed for 2-3 minutes until it appears smooth and creamy.
- To freeze the buttercream place it in an airtight freezer safe container. It can be frozen up to 2 months. When ready to use the buttercream let it come to room temperature (68-70 degrees F) on the kitchen counter and then follow the directions above to restore its smooth and creamy texture.
Rachelle McCombs says
This recipe tasted like butter instead of raspberries. I ended up throwing it away.
Cheryl Norris says
Hi Rachelle
Thanks for sharing your experience. I’m sorry this recipe didn’t work for you and that the flavor wasn’t what you were hoping for. Swiss meringue buttercream does have a strong butter base, and I understand that not everyone may like it. I appreciate you taking the time to leave feedback.
Elly says
Ok, this recipe was quite labour intensive and time-consuming but I believe the payoff was worth it- the flavour, texture and colour were perfect and the consistency made it easy to pipe. I might not make this every day but for the special occasion of my daughter’s 18th birthday, it was the right choice!
Cheryl Norris says
Hi Elly
Thank you trying this buttercream recipe and leaving this kind and honest review. It does take extra effort but I love the fruity tart flavor and I'm glad that it worked for your daughter's birthday celebration.