This raspberry buttercream made from fresh berries with a touch of lemon is bright zingy and has a beautiful NATURAL color perfect for almost any dessert.
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.
Cream the room temperature butter for a few minutes.
Beat in the confectioner’s sugar and add in a tablespoon at a time of the raspberry reduction until the desires color and consistency is reached. I usually end up using 1/4 cup.
Notes
**You can add more or less of the raspberry reduction depending on the color/consistency desired.