Raspberry Buttercream Frosting (Print Version)

# Ingredients:

→ For the Raspberry Reduction

01 - 1 cup fresh raspberries (about 4 oz)
02 - 2 tablespoons granulated sugar
03 - 1 tablespoon fresh lemon juice
04 - ⅛ teaspoon salt

→ For the Buttercream Base

05 - 1 cup unsalted butter, room temperature
06 - 3 cups powdered sugar, sifted

# Instructions:

01 - Place fresh raspberries, sugar, lemon juice, and salt in a small saucepan. Cook over medium heat, stirring frequently, until the berries start releasing their natural juices and become tender. Mash the berries with your spoon as they cook, breaking them down completely.
02 - Lower the heat to a gentle simmer and keep stirring constantly until the mixture thickens nicely. You'll know it's ready when your spoon leaves clear trails as you stir through the sauce.
03 - Pour the cooked raspberry mixture through a fine-mesh strainer set over a heat-safe bowl. Press and stir the pulp with a spatula to extract as much flavorful juice as possible. Toss out the seeds left in the strainer. You should end up with about 3½ to 4 tablespoons of smooth raspberry sauce.
04 - Let the raspberry sauce cool down to room temperature before moving to the next step. This prevents the butter from melting when you mix everything together.
05 - In a large mixing bowl, beat the softened butter with an electric mixer until it's light, fluffy, and completely smooth.
06 - Slowly incorporate the powdered sugar, beating well after each addition until the mixture is perfectly combined and creamy.
07 - Add the cooled raspberry sauce one tablespoon at a time, mixing thoroughly between each addition until you achieve a beautiful, evenly colored frosting.
08 - Your vibrant raspberry buttercream is now ready to pipe onto cupcakes, spread on cakes, or use however you'd like!

# Notes:

01 - This frosting can be made up to 5 days ahead - just store it covered in the fridge and bring to room temperature before using.
02 - The raspberry sauce alone keeps for 3 days in the refrigerator if you want to prep it in advance.
03 - Make sure your raspberry sauce is completely cool before adding it to the butter to prevent melting.
04 - If your sauce yields much more than 4 tablespoons, return it to the pan to reduce further for the best consistency.

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