Fresh Raspberry Frosting
- In a blender or food processor, blend raspberries until smooth. Strain raspberries through a fine meshed strainer to remove seeds.
- Using whisk attachment of mixer, cream butter or margarine and until light and fluffy. Sift powdered sugar. Add sifted powdered sugar and 3/4 teaspoon vanilla to butter mixture and blend until combined.
- Add one tablespoon of strained raspberry puree at a time, mixing well between each addition, until frosting is desired consistency. Top dessert with fresh raspberries, if desired.
Imperial Sugar Insight
Recipe developed for Imperial Sugar by Angela Litzinger @Angela's Kitchen.