RASPBERRY FROSTING
 
MAKES ABOUT 7½ CUPS
Ingredients
  • ½ cup fresh raspberries
  • ¼ cup whole buttermilk
  • 2½ cups unsalted butter, softened
  • ⅛ teaspoon kosher salt
  • 7 cups confectioners’ sugar
  • 1 drop red food coloring (optional)
Instructions
  1. Mash raspberries through a fine-mesh sieve until you have 1 to 2 tablespoons of juice. Discard solids or reserve for another use. In a medium glass measuring cup, stir together buttermilk and raspberry juice.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at low speed until smooth, 1 to 2 minutes. Slowly add one-fourth of confectioners’ sugar and one-fourth of buttermilk mixture, beating until smooth; continue alternately adding confectioners’ sugar and buttermilk mixture until frosting is smooth and fluffy. Scrape sides of bowl, and increase mixer speed to medium, beating for 5 minutes. Add food coloring (if using).
Recipe by Southern Lady Magazine at https://southernladymagazine.com/raspberry-cloud-cake-recipe/