Raspberry Lemon Buttercream - cooking recipe

Ingredients

1 1/2 cups unsalted butter, softened
2 tablespoons unsalted butter, softened
3 cups sifted powdered sugar
3 -4 tablespoons mashed raspberries (fresh or frozen thawed, use the juice too!)
3/4 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1 pinch salt

Preparation

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use \"4\" on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.