Raspberry Butter

1. 1

   Thaw the raspberries if necessary. Mash with a fork and drain off the juice. Set aside.

2. 2

   Whip the butter until light and fluffy. Add powdered sugar and cream well. Add the marshmallow cream and whip until fluffy. Add the raspberry puree. Stir gently to incorporate.

3. 3

   Store in an airtight container in the refrigerator until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.