Raspberry Buttercream Icing Zoom

Raspberry Buttercream Icing Recipe

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 lbs.))

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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