Raspberry Buttercream Frosting

2 cups (4 cubes) butter, softened 

¼ cup cream or milk 

2 pounds powdered sugar 

¼ cup Raspberry Jam OR Raspberry Jelly Reduction (see recipe below, use about half of prepared batch and add more as desired, depending on how bold a flavor you want) 

Place butter and cream or milk and about three quarters of the powdered sugar into a mixing bowl. Beat until very smooth. Add remaining powdered sugar and beat for several minutes until smooth and fluffy. Add raspberry jam reduction and beat smooth. If needed, add more cream or milk to reach desired consistency. 

Raspberry Jelly Reduction 

12 ounces frozen raspberries 

¼ cup water 

½ cup sugar 

Combine raspberries, water, and sugar in a medium saucepan. Bring to a boil. While the mixture is still relatively thin, strain mixture through a mesh sieve to remove seeds. Use a whisk or wooden spoon to work as much pulp and liquid through the sieve as you can. Return strained mixture to saucepan and return to a boil, stirring constantly. Cook until mixture reduces to a thick jelly (about ½ cup). Remove from heat and allow to cool.