Ingredients:
- 1-1/4 cups fresh raspberries
- 2 tbsp lemon juice
- 1 cup unsalted butter, very soft
- 1/2 tsp salt
- 3-1/2 cups icing sugar, sifted
- 1 tbsp heavy cream (35%) – use a bit more if consistency is too thick
- Optional: 1/4 cup fresh raspberries for decorating top.
Directions:
- Place the softened butter in a large bowl or in the body of a stand mixer. With a handheld mixer, or with the paddle attachment on your stand mixer, beat butter on medium-high (scraping down the sides as needed) until completely smooth; about 2 minutes.
- In a food processor or blender, add the fresh raspberries and the lemon juice and blend until there are no chunks left.
- Add in the raspberry puree into the beaten butter and continue beating until completely combined; about 1 minute (don’t worry if the mixture looks weird at this point).
- Add in the confectioner’s sugar, one cup at a time, on low speed.
- Once all of the sugar has been added, add in the cream and salt, then beat on high-speed for a full 2 minutes – this thickens up the frosting and makes it nice and fluffy.
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