Besides this being the perfect way to eat a cupcake, I’m debuting a new butter cream frosting. I’ve been having so much fun with freeze dried fruits and vegetables. This butter cream frosting is made with raspberries. And once you let this frosting stand, the freeze dried fruit becomes fresh tasting and in texture as well. I’m so happy with it.
1 cup butter, soft
1 cup freeze dried raspberries
3 3/4 cup powdered sugar
3-4 tbsp. heavy cream
Whisk all ingredients together, with care, powdered sugar goes everywhere when allowed. Let stand 10 minutes after mixing. Frost cupcakes, cakes, etc. Or eat it with a spoon. Yum.