3 cups powdered sugar
1/3 cup butter or margarine, softened
8-12 tablespoons Raspberry syrup
(adjust to taste)
1 tablespoons milk
- 1 In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in raspberry syrup and 1 tablespoon of the milk.
- 2 Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
- If frosting is too thick, beat in more syrup, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.