1-Start by blending 1 cup raspberries with 2 teaspoons granulated sugar until smooth; add a splash of water if it needs help blending. Then strain it through a fine mesh sieve to get rid of seeds, aiming for about 1/4 cup puree.

2-Next, cook that 1/4 cup raspberry puree in a saucepan over low heat until it thickens to 1 1/2 tablespoons. Let it cool completely to room temperature this step helps keep your frosting from getting too runny.

3-In a mixing bowl, beat together 1/4 cup softened unsalted butter and 4 ounces softened full-fat block cream cheese until they’re fully combined and creamy.

4-Add 1 1/2 cups sifted powdered sugar and a pinch of salt to the mixture, then beat it until it’s light and fluffy. This is where the magic happens for that perfect texture.

5-Mix in the cooled 1 1/2 tablespoons raspberry puree and 1/4 teaspoon vanilla extract, stirring until everything is evenly incorporated. If the frosting feels too soft, pop it in the fridge for 15 minutes or stir in a bit more powdered sugar.

6-Finally, use it right away on your cakes or cupcakes, or store it in the fridge for up to 3 days. For a thinner consistency, add a few drops of milk as needed.