In a large mixing bowl whip the 3 sticks of butter until light and fluffy.
Gradually add in the powdered sugar until it is all combined.
Whip in the vanilla extract and raspberry jam until fully incorporated.
Whip in the milk 1 tablespoon at a time until desired consistency is reached.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.Makes enough to ice one double layer cake or 24 cupcakes.