Go Back
+ servings
Finished raspberry french buttercream in a bowl.

Raspberry French Buttercream Recipe

The highly concentrated raspberry sauce that's added to this buttercream makes this a new go-to recipe of mine. The lack of fake extracts and bright food coloring truly makes the ultimate difference in each and every bite. 
5 from 2 votes
Print Recipe Pin Recipe
Course: Dessert
Cuisine: French
Keyword: Buttercream, French Buttercream
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 3 Cups
Calories: 1363kcal
Author: Emily Laurae

Equipment

  • Stand Mixer
  • Paddle Attachment
  • Whisk Attachment
  • Spatula
  • Saucepan
  • Fine Mesh Sieve
  • Bowls
  • Glass measuring cup

Ingredients
 

Raspberry Sauce

  • 12 oz. Raspberries, frozen or fresh
  • 2 teaspoon (2 teaspoon) Lemon Juice

Raspberry French Buttercream

  • 6 Egg Yolks
  • ¾ cup (150 g) Granulated Sugar
  • ½ cup (170.5 g) Corn Syrup
  • 2 cups (454 g) Unsalted Butter, Room Temperature
  • ½ cup (170 g) Raspberry Sauce

Instructions

Raspberry Sauce

  • Place the frozen or fresh raspberries in a saucepan. On medium heat, start cooking the raspberries while pressing gently to break them down with a spatula.
    12 oz. Raspberries, 2 teaspoon Lemon Juice
  • Bring the raspberries to a boil on the stove until the raspberries have fully broken down and the juices have started to reduce. Remove from the heat and strain through a fine-mesh sieve, getting rid of the excess pulp and seeds. Finally, stir in lemon juice and allow the sauce to cool.

Raspberry Buttercream

  • In the bowl of a standing mixer, whisk the egg yolks until they appear frothy and pale in color - this should take about 5 minutes total.
    6 Egg Yolks
  • Add the corn syrup into a small saucepan, then cover with sugar. Heat on medium and stir gently until the sugar dissolves and the temperature reaches 238°F
    ¾ cup Granulated Sugar, ½ cup Corn Syrup
  • Immediately transfer the syrup to a glass measuring cup so that it does not continue to cook.
  • Pour a small amount of syrup over the egg yolks and whisk together. Stop the mixer and add the remaining syrup, then continue to whisk on high until the mixture cools to room temperature. This should take about three to five minutes.
  • Once the mixture has cooled, switch to using the paddle attachment. Slowly add your room temperature butter one tablespoon at a time while the mixer is running.  Continue mixing on medium to high speed until the buttercream becomes light, aerated and smooth.
    2 cups Unsalted Butter
  • To finish, slowly pour in the raspberry sauce and mix to combine! Take a moment to scrape the sides of your mixing bowl and mix for another 30 seconds before you've finished! You can use the buttercream right away on all kinds of cakes and desserts or store it in the fridge/freezer to use at a later time.
    ½ cup Raspberry Sauce

Notes

FREQUENTLY ASKED QUESTIONS
  • What’s the difference between French buttercream and regular buttercream? Regular buttercream is typically a fluffy frosting made by whipping butter and sugar together. French buttercream recipes take it a step further. Egg yolks and soft butter are whipped together to create a stable icing with a rich, shiny finish. 
  • Can I use storebought raspberry sauce instead of homemade? To save some time, yes, you can use storebought raspberry sauce. You’ll need about a ½ cup.
  • How long does French buttercream last? Since the frosting contains egg yolks, it must be kept in the fridge and used within 1 week.
  • Can you freeze French buttercream? Yes, you can freeze your French buttercream in an airtight container for up to 3 months. Thaw it in the fridge the night before you’re planning to use it. It will lose some of its fluff, but whipping it for a few minutes will restore the consistency. 

Nutrition

Calories: 1363kcal | Carbohydrates: 120g | Protein: 7g | Fat: 100g | Saturated Fat: 61g | Trans Fat: 4g | Cholesterol: 537mg | Sodium: 63mg | Potassium: 339mg | Fiber: 11g | Sugar: 90g | Vitamin A: 3290IU | Vitamin C: 51mg | Calcium: 113mg | Iron: 2mg
Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!