Emily Laurae

Raspberry Sauce
21 Place the frozen or fresh raspberries in a saucepan. On medium heat, start cooking the raspberries while pressing gently to break them down with a spatula.
22 Bring the raspberries to a boil on the stove until the raspberries have fully broken down and the juices have started to reduce. Remove from the heat and strain through a fine-mesh sieve, getting rid of the excess pulp and seeds. Finally, stir in lemon juice and allow the sauce to cool.
Raspberry Buttercream 
6 In the bowl of a standing mixer, whisk the egg yolks until they appear frothy and pale in color - this should take about 5 minutes total. 
20 Add the corn syrup into a small saucepan, then cover with sugar. Heat on medium and stir gently until the sugar dissolves and the temperature reaches 238°F
10 Immediately transfer the syrup to a glass measuring cup so that it does not continue to cook.
12 Pour a small amount of syrup over the egg yolks and whisk together. Stop the mixer and add the remaining syrup, then continue to whisk on high until the mixture cools to room temperature. This should take about three to five minutes.
16 Once the mixture has cooled, switch to using the paddle attachment. Slowly add your room temperature butter one tablespoon at a time while the mixer is running.  Continue mixing on medium to high speed until the buttercream becomes light, aerated and smooth.
18 To finish, slowly pour in the raspberry sauce and mix to combine! Take a moment to scrape the sides of your mixing bowl and mix for another 30 seconds before you've finished! You can use the buttercream right away on all kinds of cakes and desserts or store it in the fridge/freezer to use at a later time.