Raspberry and Strawberry Silk Buttercream ~ Creamy, silky and incredibly light, this exceptional buttercream melts on the tongue, is not gritty or too sweet and is made using a unique method. Fresh raspberries and strawberries are both used for bursting berry flavor and natural color. Perfect for cakes and cupcakes!

Raspberry and Strawberry Silk Buttercream

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: About 5 cups


Creamy, silky and incredibly light, our Raspberry and Strawberry Silk Buttercream melts on the tongue and is not too sweet. Fresh raspberries and strawberries are both used for bursting berry flavor and a stunning natural pink color. This special buttercream is made using a unique method and is the perfect American style pink Berry Buttercream Frosting for special occasion or everyday cakes and cupcakes—especially for Valentine’s Day. It will become your favorite pink Berry Buttercream!


  • For the Fresh Raspberry and Strawberry Sauce:
  • 8 ounces (227 grams) fresh red raspberries, about 1½ generous cups
  • 8 ounces (227 grams) hulled fresh strawberries, about 1½ cups quartered
  • 1 teaspoon (5 ml) freshly squeezed lemon juice
  • For the Raspberry and Strawberry Silk Buttercream:
  • 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
  • 1 cup Raspberry and Strawberry Sauce, heated until thin and very hot
  • 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®, optional
  • ½ teaspoon (2.5 ml) pure almond extract, such as Nielsen-Massey®
  • ½ cup (1 stick/113 grams) salted butter, at room temperature
  • ½ cup (1 stick/113 grams) unsalted butter, at room temperature
  • 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature
  • Natural pink gel based food coloring, such as CHEFMASTER®, optional


  1. Prepare the Fresh Raspberry and Strawberry Sauce: Sort, rinse and dry berries before measuring and using in recipe.
  2. Using a food processor, purée the berries. Press berry purée through a fine mesh sieve into medium saucepan; discard the seeds. Stir in lemon juice. Bring fruit pulp and juices to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, for 5 minutes while skimming foam from sides of saucepan using a slotted spoon.
  3. Once the foam has been skimmed, continue to cook over medium heat stirring frequently until bright in color, thickened and reduced to 1 cup, about 3 to 5 minutes. Remove sauce from heat and set aside while sifting the confectioners’ sugar for the buttercream.
  4. Prepare the Raspberry and Strawberry Silk Buttercream: Using an electric stand mixer fitted with paddle attachment, place confectioners’ sugar into work bowl. Reheat Fresh Raspberry and Strawberry Sauce until thin and very hot, stirring frequently over medium heat. With a heatproof spatula, transfer hot sauce to heatproof glass liquid 1-cup measuring cup.
  5. Immediately and very carefully pour and scrape very hot berry sauce, using a heatproof spatula, over confectioners’ sugar in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves completely (with no lumps), mixture is smooth and cooled to room temperature, about 3 to 4 minutes. If desired, add vanilla extract; add almond extract and mix until well blended.
  6. Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated, about 2 minutes. Gradually increase mixer speed to medium and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 10 minutes. (Beating buttercream on low and medium speeds will keep air bubbles to a minimum.) If desired, tint buttercream with pink food coloring.
  7. Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.
  8. Yield: Makes about 5 cups; enough to fill and frost a 9-inch two layer cake, or 8-inch three layer cake, or 20 to 26 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.

Recipe Notes


If using pure vanilla extract, keep in mind that the buttercream will have an ever-slight dusty pink hue. If natural vanilla flavoring is desired, the slight dusty color can be remedied by adding a little natural gel based pink food coloring.

If not using immediately, keep bowl covered tightly to keep buttercream from drying before frosting cake or cupcakes.

If confectioners’ sugar does not dissolve completely, should the berry sauce not be hot enough when added, and tiny lumps remain in the sugar and berry sauce mixture, strain through a fine mesh sieve into a bowl and then transfer into clean work bowl and continue with recipe as written.

Buttercream can be refrigerated for up to 1 week in an airtight container. Storing longer than this is not recommended due to the dairy content. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can easily melt the buttercream.

This buttercream will last for up to 3 days at room temperature when on a frosted cake, covered.

Prep Time includes preparing fresh berries and Cook Time includes cooking berry sauce as well as Active Time preparing buttercream.

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