This Half the Sugar Raspberry Buttercream is bursting with flavor! It's sweet and tart and perfect for adding some summertime flavor to your cakes or cupcakes.
Have you ever suddenly realized you love a flavor (or food) that you previously never enjoyed? That's what happened to me this year. I've become obsessed with raspberries... a fruit I never ate or enjoyed in all my 41 years before now.
But these days? I can't get anough of it. Which leads me to today's new recipe... Half the Sugar Raspberry Buttercream.
I've been asked hundreds (if not thousands) of times over the years about making frosting or buttercream with less sugar. I honestly never even attempted it until now and I could not be happier with the outcome!
To make frosting with "Half the Sugar", I used SPLENDA® Naturals Sugar & Stevia Blend. By cutting the sugar in the frosting, you can embrace your sweet tooth without going overboard! It's really the best of both worlds, right? Creamy, delicious buttercream frosting with less sugar and tons of flavor!
Alrigthy - here's what you'll need to make this frosting:
Half the Sugar Raspberry Buttercream
- 2 sticks (8 oz.) salted butter, softened to room temperature
- 6 oz. fresh raspberries
- 1 ½ cups SPLENDA® Naturals Sugar & Stevia Blend
- 1 tsp. vanilla extract, optional
- 1-2 Tbsp. heavy cream
You're going to love how simple it is to make this frosting. Start by placing the butter and raspberries in your stand mixer bowl. I use the whole berries, so this frosting does have added texture with the seeds and fiber. If you'd rather not have the texture, you can blend them alone (it'll take about twice the number of berries), then strain out the seeds and fiber.
Let the mixer run on high for 2-3 minutes to thoroughly break up the berries until you get a really creamy mixture (aside from the seeds).
Then add the SPLENDA® Naturals Sugar & Stevia Blend and the vanilla (if you choose). Now you're going to want to mix this on high for around 5 minutes. I really like to let it run for awhile to get the frosting super fluffy.
You want it stiff enough to stand on it's own so it'll pipe and hold up well! Now if it's too stuff, add a tiny bit of heavy cream to soften it to the desired texture. I only used about half a tablespoon and you may not need it at all. You could also subsitute milk, but be very careful to not add too much and make the frosting runny.
Now it's ready to use! If you won't be using it immediately, cover the bowl and store in the refrigerator. I piped some into a bowl just for a pretty picture, but then I also used it to top these White Sour Cream Cupcakes. It was perfection!!
You'll end up with enough frosting for about 24 cupcakes (if you pile it up like I d0). This frosting would also be delicious on chocolate cake!! I'm hoping to try that next week 🙂
I’m sharing SPLENDA® Sweetener Products in my life as part of a sponsored series for Socialstars™. #SplendaSweeties #SweetSwaps
Here's the printable recipe for you:Print