Fresh raspberries give this buttercream a wonderful zing and a beautiful soft pink color with no artificial coloring!
- 1 cup raspberries
- 3 tbs lemon juice
- 1 lb confectioner's sugar
- 1 cup unsalted butter room temperature
Add raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.
- Strain mixture into a bowl. Cover and chill.
- Whip the butter for about 5 minutes using a paddle attachment (in a stand-up mixer)
Beat in the confectioner’s sugar and add in about a ¼ cup of the raspberry reduction.
**You can add more or less of the raspberry reduction depending on the color/consistency desired.