Food & Cooking Recipes Dessert & Treats Recipes Raspberry Frosting 2.9 (43) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Prep Time: 10 mins Total Time: 10 mins Yield: Makes 1 3/4 cups Use this pretty-in-pink recipe to decorate our Lemon-Yogurt Cupcakes. Martha made this recipe on "Martha Bakes" episode 808. Ingredients ¾ cup fresh raspberries 1 tablespoon granulated sugar 1 ½ sticks (¾ cup) unsalted butter, room temperature 2 cups confectioners' sugar, sifted Directions 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. Rate it Print