Raspberry Buttercream Recipe

This raspberry buttercream is amazing on top of vanilla or yellow cupcakes!  We love to decorate each cupcake with a raspberry for a special touch.  A little fresh mint makes an elegant topper, as well.  

1/2 cup vegetable shortening (Crisco or Sweetex)

1/2 cup butter, softened

1 teaspoon clear vanilla extract

4 cups sifted confectioners' sugar

1/3 cup seedless raspberry preserves

Pink icing color (optional)

Fresh Raspberries (optional for decorating)

Directions:

1. In a large bowl, beat shortening and butter with electric mixer until light and fluffy.  Add vanilla, mix well.  

2. Gradually add in your sugar, one cup at a time, beating well after each addition on medium speed.  Icing will appear dry when all of your sugar has been mixed in.

3.  Add raspberry preserves and beat at medium speed until light and fluffy.  

4. If desired, add a few drops of pink icing color for a deeper pink color.  Garnish with a fresh raspberry. 

Sweetex: http://www.shopbakersnook.com/m5/1628--sweetex-high-ratio-shortening-1-pound-block.html

Clear vanilla: http://www.shopbakersnook.com/m5/1048--clear-vanilla-extract-by-wilton-2-fl-oz.html

Pink Americolor: http://www.shopbakersnook.com/m5/492--deep-pink-soft-gel-paste-by-americolor.html