Fresh Raspberry Buttercream
2 sticks of Unsalted Butter
2 lbs Powdered Sugar
1 1/2 cups Fresh Raspberries
1 Tablespoon Vanilla Extract
Cream the butter, then add powdered sugar one cup at a time. Add the vanilla.
The frosting will be thick, but you don't want to add any milk; the juice from the berries will add the necessary moisture.
The frosting will still slightly breakdown, so frost your cake, then place in the fridge to firm up the frosting. Top your cake with several fresh berries before you place the cake in the fridge.
The chilled frosting brings out the flavors of the raspberries, but you could serve at room temperature as well.
You can get a regular buttercream recipe in THIS post
Enjoy, because you will want to eat this by the spoonful, with chocolate graham crackers, through a straw... this frosting is sinfully good.
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