Step 1

Add raspberries and lemon juice to a saucepan over medium heat. After the mixture heats up for a few minutes, mash the raspberries then allow it to simmer for about 10 minutes.

Step 2

Strain mixture into a bowl. Cover and chill.

Step 3

Cream the room temperature butter for a few minutes.

Step 4

Beat in the confectioner’s sugar and add in a tablespoon at a time of the raspberry reduction until the desires color and consistency is reached. I usually end up using 1/4 cup.