1-Cook the strained raspberry puree in a saucepan over medium heat until it reduces to 1 1/2 tablespoons, then let it cool completely. This step is crucial for the right consistency and takes about 5 minutes.

2-Beat the 1/4 cup softened unsalted butter and 4 ounces softened full-fat block cream cheese together until fully combined.

3-Add the 1 1/2 cups sifted powdered sugar and a pinch of salt, then beat until the mixture is light and fluffy, which helps achieve that perfect spreadable texture.

4-Mix in the cooled raspberry puree and 1/4 teaspoon vanilla extract, beating until everything is well combined for a vibrant flavor.

5-Adjust thickness as needed: refrigerate to firm up, add more powdered sugar to thicken, or add a small amount of milk to thin. The whole process takes around 30 minutes of prep time, totaling about 35 minutes.