- Total Time:
- Yield: Makes 1 3/4 cups
Source: Martha Stewart Living
- 3/4 cup fresh raspberries
- 1 tablespoon granulated sugar
- 1 1/2 sticks unsalted butter, room temperature
- 2 cups confectioners' sugar, sifted
Puree berries with granulated sugar in a food processor until smooth. Pass mixture through a fine sieve into a bowl, pressing on solids to extract as much liquid as possible.
In another bowl, beat butter on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to medium and add confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in berry puree. Frosting can be stored in refrigerator up to 2 days; bring to room temperature and beat on low speed until smooth again before using.