Ingredients

The following ingredients have 4 Servings
  • 2 cups raspberries* (fresh or frozen)
  • 1 cup unsalted butter* (softened to room temperature)
  • 4-5 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 tablespoon whipping cream (if needed)

Instruction

  • Process the raspberries in a food processor or blender until pureed.
  • Place a metal sieve over a bowl and push the puree through a metal sieve to remove the seeds.
  • Add the seedless raspberry puree to a small-medium sized saucepan over low-medium heat and gently boil the mixture while stirring occasionally. 
  • Allow to boil for 10-20 minutes, or until it is about 1/4 to 1/3 of the original volume. It should be thick like jam.  
  • Remove from the heat, spoon the mixture into a glass bowl, and cool the mixture fully. You can speed up the process by placing the mixture in the fridge or freezer - just be careful of condensation forming and getting into the reduced puree.
  • In a large bowl, beat the butter until fluffy. Turn the mixer on low beat in 2 1/2 cups of the powdered sugar. 
  • Then beat in 2-3 tablespoons of the chilled, thickened raspberry puree & salt. (The puree must be fully cooled when you add it - otherwise, the frosting can separate). 
  • Beat in the rest of the powdered sugar about 1/2 cup at a time until you get the desired sweetness level. Finally, beat in the whipping cream (if needed).