Cream the butter with an electric mixer for 1 minute until pale and creamy. If your butter is too cold or firm to whip, then microwave it in 10-seconds bursts until softened.

Mix in the icing sugar until well combined, followed by the raspberries and lemon juice. Mix well to from a beautiful pink icing.

Generously spread the icing on top of loaf cakes or tray bakes, or spoon it into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes. For a vegan-friendly icing, swap out the butter for a plant-based alternative.

Let’s whip up something delicious…

• Use the icing to make a batch of raspberry cupcakes.
• Make frosted cookie bars by spreading the icing on top of raspberry white chocolate cookie bars before slicing.
• Create a raspberry-vanilla layer cake by stacking two 20cm vanilla cakes with icing.
• Sandwich together two blondie cookies with icing.
• Ripple some raspberry jam into a chocolate tray bake and top with raspberry icing.
• And so much more!