Ingredients:
1 cup (2 sticks) butter, room temperature
4 ounces cream cheese, room temperature
4 cups powdered sugar
1.5 ounces freeze-dried raspberries
pinch of salt
Directions:
Place the freeze-dried raspberries in the bowl of a food processor and pulse until processed into a powder, there will still be visible seeds.
Place a fine mesh strainer over a bowl and dump the raspberry powder into the strainer. Stir with a spoon or spatula until the powder and some of the seeds strain through into the bowl and only large pieces remain in the strainer. Discard the large pieces the strainer and set aside the bowl with the powder, you should have about 1/2 up of powdered raspberries, but it doesn't have to be exact.
In the bowl of a stand mixer fit with a paddle attachment, combine the cream cheese and butter. Beat on medium speed until well combined and smooth. Add the powdered sugar to the bowl 1 cup at a time, mixing on low speed until just combined after each addition. Once all the powdered sugar has been added, turn the speed to medium and beat for 2 minutes until light in color and fluffy. Add the freeze dried raspberries and a pinch of salt, and mix on low speed until the frosting is pinky-purple and all the powder is combined. The frosting is now ready to use.