Freeze-dried Raspberry Buttercream

Ingredients

• 1 Cup (226g) unsalted butter, room temperature
• 3/4 Cup (18g) freeze-dried raspberries
• 3 Tbsp (45ml) whole milk, room temperature
• 1 tsp pure vanilla extract
• 3 Cups (360g) powdered sugar
• pinch of salt
  
  

Instructions

1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in colour (5 minutes). Add vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.
3. Add the powdered sugar one cup at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add a pinch of salt and mix on low speed until fully combined and smooth, 1-2 minutes.