Yield: Enough frosting to pipe a swirl on 22-25 cupcakes, or frost and fill an 8" cake
ingredients:
3/4 cup (1 1/2 sticks) butter
8 oz (1 block) cream cheese
4 cups powdered sugar
1 teaspoon pure vanilla extract
3 Tablespoons fresh raspberry puree (from about 1/2 cup fresh raspberries)
directions:
In the bowl of a large electric mixer, beat the butter until smooth.
Add the cream cheese, and beat further until the butter and cream cheese are fully incorporated and smooth.
With the mixer on low, add the powdered sugar, one cup at a time.
Add vanilla.
Again, with the mixer on low, add the raspberry puree, one tablespoon at a time.
Continue beating, increasing speed to medium for about 30 seconds.
Depending on the temperature in your kitchen, and the moisture in your berries, the frosting may be on the soft side. I put the whole bowl of finished frosting in the refrigerator for about 1 hour to help the frosting firm up. If needed, you could add an additional cup of powdered sugar.
