Whipped White Chocolate Raspberry Ganache Frosting and Filling

Puree rasberries and salt in a blender or food processor

Strain mixture throgh a fine mesh strainer, pressing to extract all the juice. Discard seeds

Heat cream until hot, pour over white chocolate in a large bowl. Let sit one minute then stir until smooth

Stir in rasberry juice and vanilla and refrigerate until cold, at least 4 hours or overnight

When your ready to use it. Remove from refrigeratpr and beat the rasberry, white chocolate mixture until light and fluffy

This makes enough for a two layer cake, 24 cupcakes or a 9 by 13 pan of brownies