Fresh Raspberry Buttercream

By pinkadidas178

Great sandwiched between brownies and as cake filling!

Ingredients

• 1/2 c. unsalted butter, at room temperature
• 12 oz. frozen or fresh raspberries
• 1/2 teaspoon lemon juice
• 3 1/2 c. powdered sugar
• pinch of salt
• 1-2 tablespoons of milk if needed

Preparation

Step 1

Cook the raspberries in a pot on medium heat to break down into a sauce. Strain the sauce to remove seeds. Pour the sauce back into the pot and cook until thickened a bit, should be at least 1/4 cup. Set aside to cool.

in a mixer, beat the butter until fluffy. Add 2 cups of powdered sugar, 1/4 cup of raspberry sauce, lemon juice and salt. Mix until smooth. Add another 1 1/2 cups of powdered sugar until smooth. If the frosting is too thick, add milk, one tablespoon at a time until you reach the desired consistency.

Use on desired dessert.