This creamy, luscious frosting is made from unsalted butter and fresh berries, and its beautiful pink color and fragrance comes naturally from fresh raspberries. Use it to spread on your favorite cakes and cupcakes.
¾ cup of fresh raspberries
1 tablespoon of granulated sugar
1 ½ stick of unsalted butter
2 cups of powdered sugar
Process raspberries and granulated sugar in the food processor until smooth. Pass mixture through a fine sieve to remove all seeds, and extract as much juice as possible.
In another bowl, beat butter on medium-high speed until fluffy and pale in color, for about 2 minutes. Reduce speed to medium and add confectioner sugar and then the raspberry purée.
This super frosting can be stored in refrigeration for 2 days, just be sure to bring it to room temperature before spreading on your favorite cakes or cupcakes. This recipe will yield 1 ¾ cups of frosting.
Total time 10 minutes
Recipe inspired by Martha Stewart Living magazine from September, 2014.
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