Desserts: Raspberry Buttercream

lemon cake with raspberry buttercream

This recipe originally appeared on Preppy Kitchen.

Pictured: lemon cake with raspberry buttercream.


  • 1 c raspberries
  • 3 tbsp lemon juice
  • 1 lb confectioner’s sugar
  • 1 c unsalted butter room temperature


Add raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.

Strain mixture into a bowl. Cover and chill.

Cream the room temperature butter for a few minutes.

Beat in the confectioner’s sugar and add in a tablespoon at a time of the raspberry reduction until the desired color and consistency is reached.