Freeze Dried Raspberry Buttercream Frosting | Pastry / Baking / Dessert Icing Recipe

[INGREDIENTS FOR FREEZE DRIED RASPBERRY BUTTERCREAM FROSTING]: 1 Cup (226g) room temperature unsalted butter, 3/4 Cup (18g) freeze-dried raspberries, 3 Tbsp (45ml) room temperature whole milk, 1 tsp pure vanilla extract, 3 Cups (360g) powdered sugar, pinch of salt *********************************************** NOTE: It’s also enough to fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe. Some people use fresh raspberries or jam instead of freeze dried. **********credits*to*sugarandsparrow********