Raspberry Buttercream Frosting submitted by Mom Johnson
I use this frosting sometimes on the Chocolate Raspberry Mousse Cake instead of ALL chocolate!

Puree the raspberries and then run the pureed berries through a sieve. You should have about 1/2 cup puree.

Add the softened butter and the raspberry puree to a stand mixer and mix till they are completely combined.

Add half the powdered sugar.

Continue to beat on medium speed until the frosting is creamy.

Continue adding the powdered sugar 1/2 cup at a time until you have the consistency desired.

v 1 cup butter, softened
v 5 cups powdered sugar
v 1 6-8 oz. clamshell fresh raspberries