Raspberry Buttercream

This recipe for raspberry buttercream takes the cake as a filling in our fondant-covered white wedding cake with Xs and Os.

  • Yield: Makes 12 cups
Raspberry Buttercream

Source: Martha Stewart Weddings, Fall 2010


  • 3 cups sugar
  • 12 large egg whites, room temperature
  • 2 pounds (8 sticks) butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pint (12 ounces) fresh or frozen raspberries, pureed and strained (to make 1 cup)


  1. Bring a saucepan with about 2 inches of water to a simmer. Combine sugar and whites in a large heatproof mixer bowl set over (not in) simmering water and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes.

  2. Place bowl on mixer stand; whisk on low speed until mixture is foamy. Raise speed to medium-high; whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.

  3. Reduce speed to medium-low; add butter 2 tablespoons at a time, whisking to incorporate fully well after each addition (if buttercream appears curdled, at this point simply beat until smooth). Whisk in vanilla and raspberry puree.

  4. Switch to paddle; beat on low to reduce air bubbles, 3 to 5 minutes.

Cook's Notes

To store, refrigerate airtight up to 3 days, or freeze up to 1 month. Bring to room temperature; beat on low until smooth, about 10 minutes.


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