Raspberry Buttercream Frosting 1964

• 1 cup unsalted butter
• 4 cups approx. powdered icing sugar
• 3 egg yolks
• 5 tablespoons raspberries
• 1 tablespoon lemon juice

1. In a large bowl cream the butter alone for about 7 minutes.
2. Should be white light fluffy.
3. While still beating sift in the icing sugar gradually a little at a time.
4. Add egg yolks one at a time, beating well after each.
5. Fold in raspberries, and lemon juice ( combined together.)
6. Continue beating until smooth.
7. This recipe makes about 2 cups whipped buttercream.
8. --
9. My regular butter cream is the same except where there is the raspberries and juice, I use 1/4 cup whipping cream and 2 teaspoons vanilla.
10. Folded in and then beaten again, same procedure.

unsalted butter, powdered icing sugar, egg yolks, raspberries, lemon juice

Taken from www.food.com/recipe/raspberry-buttercream-frosting-1964-356840 (may not work)