Delicious served on lemon cake or lemon cupcakes.
1/2 c. Seedless raspberry preserves
2 cubes butter
1/2 c. Shortening
1 tsp. Vanilla extract
1/2 tsp. Raspberry extract
1 1/2 lbs. Powdered sugar (yes, pounds!)
1-2 Tablespoons cold milk
Cream butter and shortening together in the bowl of an electric or stand mixer. Add extracts and raspberry preserves and mix well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been mixed in, begin adding the cold milk one tablespoon at a time until you reach the desired consistency.
**If you don't have raspberry extract you can just add a bit more preserves until you reach your desired raspberry flavor.
So yummy! This recipe is a keeper!
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