So easy and so good.
To make it I used this BUTTERCREAM recipe but I added one LESS cup of powdered sugar (so 5 cups instead of 6.)
I blended 1/2 a cup of freeze dried raspberries with this cute little mini food processor and then mixed it with 3/4 cup buttercream.
That's it! The flavor really pops and is so FRESH and delicious. I love using it as a filling in my Cake Pucks. This made enough to fill 18 cake puck centers with a little left over.
You can use it as a frosting but it wont have a smooth texture unless you add higher ratio of buttercream to crushed raspberries.
Happy Pucking Friends!!