Raspberry Buttercream

Yield: 2 1/2 cups

1/2 cup butter, softened

1/2 cup fresh raspberries

1 teaspoon vanilla extract

1/8 teaspoon salt

1 (16-oz.) package powdered sugar

Beat first 4 ingredients at medium speed with an electric mixer until creamy.

Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.

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