A homemade raspberry sauce combined with a fluffy buttercream creates a perfect filling for macarons, or a frosting for a cake or cupcakes. I wanted to add a “real” raspberry taste for these Raspberry Matcha Macarons, so I created a sauce from fresh raspberries and added it into my buttercream. This recipe creates enough buttercream to fill 2 batches of macarons. I prefer to make a full recipe of buttercream to freeze the leftovers for future baking since the raspberry buttercream takes some time to make.
First make the raspberry sauce. Place sugar, water, and a package of raspberries in a small saucepan.
Heat on medium low until it comes to a boil. Then, boil for 10 minutes and remove from the heat to cool for a few minutes. Pour the raspberry sauce through a sieve and discard the remaining seeds/pulp. Place the sieved sauce into the freezer to cool.
Then begin making the buttercream; mix butter on high speed until fluffy.
Then add in the marshmallow fluff (this is added to create a quick, fluffy buttercream, similar to Italian meringue buttercream).
After both a combined, reduce mixer speed to low and slowly add in the powdered sugar until combined. Then increase speed to high and continue beating until fluffy, about 3 minutes.
Check if your raspberry mixture has cooled, if not, do not add until cool or the butter will melt. With the mixer on low speed, add the raspberry sauce, then slowly increase the speed to high and mix until combined. Place the buttercream in the refrigerator to chill for 10 minutes, then use it in the macarons or any other recipe.
The buttercream can be kept refrigerated for up to one week, or frozen in a freezer-approved container for 3 months.
- 1 package raspberries (6 oz)
- ⅓ cup granulated sugar
- 2 tablespoons water
- 1 cup butter (8 oz)
- 1 cup marshmallow fluff
- 2 cups powdered sugar
- Combine raspberries, water, and granulated sugar in a small saucepan, bring to a boil over medium/low heat. Boil for 10 minutes, stirring frequently.
- Remove from heat and strain through a sieve. Discard the seeds/pulp and place the sauce in the freezer to cool.
- Next, place room temperature butter in a bowl and beat on high with a stand mixer, or an electric hand mixer. Add in the marshmallow fluff and continue beating until combined.
- Add in the powdered sugar and mix on low speed until combined. Then increase speed to high and beat for 2-3 minutes, until fluffy.
- Reduce speed to low and pour in the completely cooled raspberry sauce. After the mixture is combined, beat on high speed for one minute.
- The buttercream is now ready to use, chill it for a few minutes in the refrigerator so it stiffens.
- Keep the buttercream refrigerated for up to 1 week, or frozen for up to 3 months.