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easy frosting recipe for cake
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
An easy American buttercream recipe elevated with a vibrant homemade cardamom-raspberry compote swirl, perfect for topping layer cakes or sheet cakes with a gourmet touch.
Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon alcohol-free vanilla extract
- 3 to 4 tablespoons milk or heavy cream, room temperature
- 0.25 teaspoon fine sea salt
- 1.5 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 0.5 teaspoon ground cardamom
- 1 teaspoon fresh lemon juice
- 1 tablespoon freeze-dried raspberries, crushed (for garnish)
Instructions
- Cook Raspberries and Compote: In a small saucepan over medium heat, combine the raspberries, granulated sugar, and lemon juice. Bring to a simmer, mashing the raspberries with the back of a spoon. Cook for 5 to 7 minutes, until the berries have broken down and the mixture has thickened slightly; then remove from heat and stir in the ground cardamom.
- Sieve and Cool Compote: Pass the warm raspberry mixture through a fine-mesh sieve set over a bowl to remove all seeds, pressing firmly on the solids with a spatula. Allow the smooth compote to cool completely to room temperature before adding it to the buttercream.
- Cream the Butter: In a large mixing bowl with an electric mixer, beat the fully softened butter on medium speed for 2 to 3 minutes, until light in color and fluffy in texture.
- Add Powdered Sugar: Add the sifted powdered sugar one cup at a time, beating on low speed until combined after each addition. Once all the sugar is added, increase the speed to medium-high and beat for another 2 to 3 minutes to fully combine.
- Finish Buttercream Base: Add the alcohol-free vanilla extract, 3 tablespoons of milk or cream, and fine sea salt. Increase the mixer speed to medium-high and beat for 3 to 5 minutes, scraping down the sides, until the frosting is light, airy, and fluffy. If needed, add the remaining tablespoon of milk or cream, 1 teaspoon at a time, to reach the desired consistency.
- Create Raspberry Swirl: Gently spoon about half of the prepared, cooled cardamom-raspberry compote into the finished buttercream. Using a rubber spatula, gently fold and swirl the compote through the frosting just a few times to create visible streaks and ribbons of color; avoid overmixing completely.
- Frost and Garnish: Apply a generous layer of the swirled frosting to your cooled cake. Use any remaining compote to create an additional swirl on top and garnish by sprinkling the finely crushed freeze-dried raspberries over the surface.
Notes
Ensure butter and liquid are at room temperature and sift powdered sugar for best results. The compote must be completely cooled before adding to the buttercream to prevent melting. Do not overmix the swirl; aim for visible ribbons of color.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (~45 g)
- Calories: 300 calories
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
Keywords: easy frosting, buttercream, raspberry swirl, cardamom, dessert topping, baking, American, homemade compote
