Raspberry Lemon Buttercream

From my friend the master baker, the best frosting ever. Fantastic with white, chocolate or lemon cake, or the lemonade cupcakes here: http://www.food.com/recipe/lemonade-cupcakes-95878/review#rz-w This one could make your reputation.

• Ready In: 20 mins
• Serves: 20
• Yields: 1 cake or 24 cupcakes

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

Directions

1. 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.