Raspberry Frosting WITHOUT Food Coloring or Artificial Flavoring

My raspberry buttercream recipe makes a fresh raspberry frosting that's bursting with flavor and natural color. It pipes beautifully on cakes, cupcakes, macarons, and more. Recipe: https://sugarspunrun.com/raspberry-bu... Ingredients 1 cup fresh raspberries (4 oz/113g) 2 Tablespoons granulated sugar 1 Tablespoon lemon juice ⅛ teaspoon salt 1 cup unsalted butter, softened (226g) 3 cups powdered sugar (375g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Small saucepan (Affiliate Link): https://amzn.to/31UNJBy Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx Fine mesh strainer (Affiliate Link): https://amzn.to/2mKKygA Electric mixer (Affiliate Link): https://amzn.to/3Xk9qYv Instructions 00:00 Introduction 00:24 Combine raspberries, sugar, lemon juice and salt in a small saucepan over medium heat. 00:58 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. 01:33 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. 02:55 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 as possible. 03:36 Discard the seeds caught in the strainer. I recommend measuring the sauce, you should have 3 ½-4 Tablespoons after straining. If you have significantly more than this you may not have reduced your raspberry sauce enough and should return it to the saucepan to thicken a bit longer. 04:16 Allow sauce to cool completely before proceeding. 04:29 Once sauce has cooled, place butter in a large bowl and use an electric mixer to beat until smooth and creamy. 05:15 Gradually add powdered sugar until completely combined. 06:18 Add raspberry sauce gradually, about 1 Tablespoon at a time and stirring until completely combined. 07:41 Use frosting as desired. Storing/making in advance The raspberry sauce may be made up to 3 days in advance, just store in an airtight container in the refrigerator until ready to use. The frosting may also be made up to 5 days in advance, store in an airtight container in the refrigerator and bring to room temperature and stir again before using. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/