Fresh Raspberry Frosting

1 cup fresh raspberries (or thawed from frozen)
1 cup unsalted butter, at room temperature
3 cups confectioners’ sugar

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.