Courtesy of Brenda of A Farmgirl's Dabbles, I give you...
- 1/2 c. unsalted butter, at room temperature
- 12 oz. raspberries, fresh or frozen
- 1/2 tsp. freshly squeezed lemon juice
- 3-1/2 c. powdered sugar
- pinch of kosher salt
- 1 to 2 T. milk, if needed to thin out the frosting
Frost whatever you wish! (Shown in this post on a prepared Dr. Oetker organic brownie mix.)
Edit: After tasting and re-tasting this recipe, and observing how it held up overnight, I actually wish I would have listened to my instincts and made this a truer buttercream by adding another stick of butter. Yes, another complete stick. If you look at a variety of buttercream recipes (like this and this), you'll find that if you're using over 3 cups of powdered sugar, the recipe should also contain at least 1 cup of butter, and this raspberry recipe only contains a 1/2 cup. Adding more butter would make the icing fluffier and more melt-in-your-mouth, though you might have to store it in the fridge. As it is, it's delicious, but extremely pasty-sweet because of the excess of powdered sugar.