Raspberry Butter

Directions

1. 1
   Thaw the raspberries if necessary. Mash with a fork and drain off the juice. Set aside.
2. 2
   Whip the butter until light and fluffy. Add powdered sugar and cream well. Add the marshmallow cream and whip until fluffy. Add the raspberry puree. Stir gently to incorporate.
3. 3
   Store in an airtight container in the refrigerator until ready to serve.