Using the paddle attachment, cream the butter until becomes lighter in colour (about 7min).

Add in the the powdered sugar a little at a time and then change to the whisk attachment and whisk the mixture on high speed until light and fluffy.

Add the vanilla, milk and raspberries and continue to whisk. The raspberries will start breaking apart and create a beautiful colour.

Whisk until everything is well incorporated and smooth.

Use as a filling or to frost cakes.