1/2 cup fresh raspberries
1 TBS powdered sugar
1. In the bowl of a stand mixer add butter and powdered sugar. Mix on high for about 10 seconds. Scrape down the sides of the bowl.
2. Add the fresh raspberries and mix on medium for 5-10 seconds or until the berries break apart , but not burst.
3. Dump the butter mixture on a long sheet of plastic wrap set over tin foil. Wrap and roll up the butter mixture to make a log or just put in a dish and cover. Refrigerate for a couple of hours until firm.
From The Recipe Critic
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