1. Place the butter in your stand mixer or medium sized mixing bowl. Beat until smooth.
2. Drizzle the honey into the bowl a little bit at at a time, with the mixer on low. Adding the honey slowly will help the butter retain a more solid structure and not get too runny.
3. Add the powdered sugar and dash of salt and beat until smooth.
4. Add the frozen raspberries and mix until the butter is pink.
5. Refrigerate in an airtight container for 1 hour.
6. Use an ice cream scoop to spoon it into a serving dish.