Lemon-Raspberry Buttercream

I’ve been trying a couple of new flavors and made this icing last night. I frosted a wonderful white cake with it and took it to work today. It was very much a hit!

Lemon-Raspberry Buttercream


  • 2 cups butter (you can substitute some Crisco if you like)
  • 8 cups 10X sugar
  • 1/4 – 1/3 cup water (you can use milk if you like)
  • 2 capfuls Raspberry extract (McCormicks makes this)
  • 2 capfuls lemon extract
  • 1 tablespoon vanilla extract


  1. Cream butter until light. Add sugar. Mixture will be very thick. Add all of the extracts and continue mixing. Add water until you reach the consistency that you prefer. (I used about a 1/4 cup). I’ve learned that to cover a cake quickly and easily, the icing needs to be on the thinner side. No wonder it used to be so hard to get the darn stuff to spread!

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Comments (4)


I made this recipe last weekend to go on my mini-tiered cake and cupcakes (lemon & swirled/filled with raspberry). Very good flavor. Both flavors distinct and not overpowering. I ended up using high ratio shortening because I didn't think butter would have lasted in the 95+ degree temperature.

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