Raspberry Buttercream Frosting Recipe

Makes: 2-1/2 Cups
Skill Level: None

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Step 1

In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry preserves and beat at medium speed until light and fluffy.

Step 2

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.

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solid vegetable shortening

1/2 cup solid vegetable shortening

butter or margarine

1/2 cup (1 stick) butter or margarine (softened)

clear vanilla extract

1 teaspoon clear vanilla extract

sifted confectioners' sugar

4 cups sifted confectioners' sugar (about 1 lb.)

seedless raspberry preserves

1/3 cup seedless raspberry preserves

Rose Icing Color

Rose Icing Color (optional)

fresh raspberries

1 pint fresh raspberries (optional)

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Raspberry Buttercream Frosting is rated 4.5 out of 5 by 22.
Rated 5 out of 5 by from Delicious!! I've made this twice now. This latest time I used frozen strawberries instead of raspberry. Both were so good and got rave reviews. Definitely recommend!
Date published: 2017-07-11
Rated 5 out of 5 by from YUMMY! Made this icing as directed. I did add a little milk as it seemed stiff, it might have been ok without it. I used it to make piped roses on my sweet daughters birthday cake, using a 2D tip and they were beautiful. The icing tasted great and without any food color was a lovely soft pink that looked great on top of the chocolate butter cream, very girly.
Date published: 2016-04-17
Rated 5 out of 5 by from Yum, yum This was a great icing. I put it on top of my famous lemon cake it made a sweet delight!
Date published: 2016-04-09
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