Raspberry Buttercream Frosting

Cake, Dessert


1 cup of Butter - softened (we used Salted Sweet Cream Butter)

5 cups of Powdered Sugar

1 6oz. clamshell of Raspberries


Puree the raspberries and then run the pureed raspberries through a sieve. (You should have 1/2 cup of Raspberry puree.)

Add the softened butter and the raspberry puree and mix until they are completely combined.

Add half of the powdered sugar.

Continue to beat on medium speed until the frosting is creamy.

If the frosting is too thin, add 1/2 cup additional powdered sugar. Keep adding powdered sugar 1/2 cup at a time until you have the frosting at the desired consistency.

If the frosting is too thick/dry, put a little bit of water in the raspberry puree container that you used and then add this liquid to the frosting 1 tsp. at a time until you get the desired consistency.