• 1 package Raspberries (6 oz.)
• ⅓ cup Granulated Sugar
• 2 tablespoons Water
• 1 cu pButter (8 oz.)
• 1 cup Marshmallow Fluff
• 2 cups Powdered Sugar

1. Combine raspberries, water, and granulated sugar in small saucepan; bring to a boil over medium heat; boil for 10 minutes, stirring frequently
2. Remove from heat and strain through a sieve; discard the seeds/pulp and place the sauce in the freezer to cool
3. Place room temperature butter in bowl and beat on high with mixer; add in marshmallow fluff and continue beating until combined
4. Add in the powdered sugar and mix on low until combined; then increase speed to high and beat for 2-3 minutes, until fluffy
5. Reduce speed to low and pour in the completely cooled raspberry sauce; after the mixture is combined, beat on high for 1 minute
6. The buttercream is now ready, chill it for a few minutes in the refrigerator to stiffen it

 

This mixer will help you make the best frosting!