This raspberry icing will elevate any cake, cookie or cupcake. It’s made with butter and fresh raspberries. Icing freezes well if you have extra.
Add a little milk (or heavy cream) if icing is too thick, approx. 1 teaspoon at a time.
Freeze any extra icing in an airtight container for up to two months. When ready to use, let icing come to room temperature and rewhip to fluff icing.