1-First: blend 1 cup raspberries and 2 teaspoons granulated sugar until smooth, adding a splash of water if needed, then strain through a fine mesh sieve to get about 1/4 cup puree without seeds.

2-Next, cook that puree in a saucepan until it thickens to 1 1/2 tablespoons, and let it cool completely.

3-Now, in a bowl, beat together 1/4 cup softened unsalted butter and 4 ounces softened full-fat block cream cheese until combined, then add 1 1/2 cups sifted powdered sugar and a pinch of salt, beating until light and fluffy.

4-Once the base is ready, mix in the cooled 1 1/2 tablespoons raspberry puree and 1/4 teaspoon vanilla extract until everything is fully incorporated.

5-If the frosting feels too soft, pop it in the fridge for 15 minutes or stir in a bit more powdered sugar; to thin it out, add a few drops of milk.

6-For storage, you can keep it in the refrigerator for up to 3 days, but always bring it to room temperature before using.