• 1 cup (113 g) fresh raspberries 4 oz • 2 Tablespoons granulated sugar • 1 Tablespoon lemon juice • ⅛ teaspoon salt • 1 cup (226 g) unsalted butter softened • 3 cups (375 g) powdered sugar

Combine raspberries, sugar, lemon juice and salt in a small saucepan over medium heat.

Cook, stirring frequently, until berries release their juices and berries are softened. Smoosh the berries with your spoon or spatula as you stir until berries are completely broken up.

Reduce heat to a simmer and continue to cook, stirring constantly until mixture is thickened – the spoon or spatula should leave trails in the sauce.

Set a fine mesh strainer over a heatproof bowl and pour raspberry sauce through the strainer. Use a spatula to stir the mixture to encourage as much juice through the strainer.

Allow sauce to cool completely. Then, Once sauce has cooled, place butter in a large bowl and use an electric mixer to beat until smooth and creamy.

Gradually add powdered sugar until completely combined.

dd raspberry sauce gradually, about 1 Tablespoon at a time and stirring until completely combined.

Use frosting as desired. Enjoy!