Scrumptious Raspberry Buttercream Frosting

This easy frosting is so deliciously scrumptious that you could eat it by the spoonful (not gonna lie, while pregnant I totally did #sorrynotsorry). Yes, this recipe has Fluff as an ingredient, and let me tell you- it takes this frosting to the next level!

Scrumptious Raspberry Buttercream Frosting

  • 1 package raspberries (6 oz)
  • ⅓ cup granulated sugar
  • 2 tablespoons water
  • 1 cup butter (8 oz)
  • 1 cup marshmallow fluff
  • 2 cups powdered sugar


  1. Combine raspberries, water, and granulated sugar in a small saucepan, bring to a boil over medium/low heat. Boil for 8-10 minutes, stirring frequently.
  2. Remove from heat and strain get the seeds out. Discard the seeds/pulp and place the sauce in the freezer to cool.
  3. Place butter in a bowl and beat on high with a stand mixer, or an electric hand mixer. Add in the marshmallow fluff and continue beating until combined.
  4. Add in the powdered sugar and mix  until combined and fluffy.
  5. Add in the completely cooled raspberry sauce and mix to combine until even mixed.
  6. Place in fridge if need be to stiffen it up before piping.
  7. Keep the buttercream refrigerated for up to 1 week, or frozen for up to 3 months.
  8. Enjoy 🙂

**I had frozen a batch, and after defrosting it has the same consistency and delicious taste as when I originally made it**

3 Comments Add yours

  1. parkerozgood says:

    Oh wow, this sounds so good. I love Raspberries!

    Liked by 1 person

    1. It’s incredibly delicious and addicting! Hope you try it out!

      Liked by 1 person

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