2 sticks butter, softened
6 c. powdered sugar
1 1/2 c. golden raspberries
Step 1: Place the raspberries into a food processor and pulse until the raspberries are pretty broken up.
Step 2: Using a cheese cloth, squeeze the juice out of the pureed raspberries until all you are left with for the most part is a thick pulp.
Step 3: Beat the butter with a whisk attachment of an electric mixer and slowly add in the powdered sugar. Whip for about 3-5 minutes. Add in the raspberry puree and whip for another 2 minutes. The end result is a fluffy light pinkish-orange color.