Amazing Raspberry Cream Cheese Icing

This icing is so delicious your friends will beg you for the recipe. Its great for a birthday cake or wedding cupcakes.

Raspberry Cream Cheese Icing

1 cup of butter (right out of the refrigerator) 1 cup cream cheese (right out of the refrigerator) 5 cups icing sugar 3 tablespoons finely diced fresh raspberries 1/2 tsp vanilla

Directions

1. In a medium bowl using an electric mixer beat the butter and cream cheese together until well combined. Beat in the icing sugar.

2. Add the raspberries and vanilla and continue beating until icing changes to a pretty pink color. Do not over beat.

3. If you want a stiffer icing cover and refrigerate for 1½ hours.

Notes: This icing works well on chocolate cupcakes or a strawberry cake. You may have to add more icing sugar to the icing depending on the water content of your strawberries. You also may have to add a small amount of pink paste color if your strawberries do not give enough color. Keep this icing refrigerated and remember it is butter based and will become soft in a hot room. It can be frozen for 1 month in a plastic bag or air-tight container. This is a great tasting icing and well worth the effort.

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