This easy frosting is so deliciously scrumptious that you could eat it by the spoonful (not gonna lie, while pregnant I totally did #sorrynotsorry). Yes, this recipe has Fluff as an ingredient, and let me tell you- it takes this frosting to the next level!
Scrumptious Raspberry Buttercream Frosting
Ingredients
- 1 package raspberries (6 oz)
- ⅓ cup granulated sugar
- 2 tablespoons water
- 1 cup butter (8 oz)
- 1 cup marshmallow fluff
- 2 cups powdered sugar
Directions
- Combine raspberries, water, and granulated sugar in a small saucepan, bring to a boil over medium/low heat. Boil for 8-10 minutes, stirring frequently.
- Remove from heat and strain get the seeds out. Discard the seeds/pulp and place the sauce in the freezer to cool.
- Place butter in a bowl and beat on high with a stand mixer, or an electric hand mixer. Add in the marshmallow fluff and continue beating until combined.
- Add in the powdered sugar and mix until combined and fluffy.
- Add in the completely cooled raspberry sauce and mix to combine until even mixed.
- Place in fridge if need be to stiffen it up before piping.
- Keep the buttercream refrigerated for up to 1 week, or frozen for up to 3 months.
- Enjoy 🙂
**I had frozen a batch, and after defrosting it has the same consistency and delicious taste as when I originally made it**
Countryish Living 
Oh wow, this sounds so good. I love Raspberries!
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It’s incredibly delicious and addicting! Hope you try it out!
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