Combine the soft butter, half and half (or milk), vanilla and 2 tablespoons of the raspberry mixture in a medium-size bowl. Stir together, with a sturdy spatula, until well combined.
Add powdered sugar, 1 cup at a time and stir until smooth and creamy after each addition. Add a bit more half and half to thin if needed or a bit more powdered sugar if too thin. Icing should be thick, but spreadable.
Add 1-2 drops of red food coloring, if desired, for a brighter pink color.
See Café Tips above in post for further directions and detailed tips.