1 ½ cups (340 g) unsalted butter, softened

cup (47 g) unbleached all-purpose flour

1 cup (250 ml) raspberry purée, strained to remove seeds

1 ¼ cups (260 g) sugar

In a saucepan over medium heat, melt ¼ cup of the butter. Add the flour and cook for 1 minute, stirring constantly. Add the raspberry purée and bring to a boil, stirring with a whisk. Simmer over low heat for about 1 minute or until it thickens.

Pour into a large bowl, cover with plastic wrap directly on the surface to prevent the formation of a skin and cool to room temperature.

Add the sugar and the remaining butter (1 ¼ cups). With an electric mixer, beat at medium-high speed for about 5 minutes or until the frosting is smooth and creamy (see note).

The raspberry frosting keeps for up to 3 days at room temperature or in the refrigerator. If refrigerated, let warm to room temperature and beat again to restore its creaminess.

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