raspberry icing

Adapted from http://www.wilton.com/recipe/Buttercream-Icing

* 1/2 cup solid vegetable shortening
* 1/2 cup safe margarine
* 1 teaspoon vanilla extract
* 5 cups (approx 525 g) icing sugar
* 1 cup thawed frozen raspberries

Makes: About 3 cups of reddish-pink icing


In large bowl, cream shortening, margarine and vanilla with electric mixer. 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, add thawed raspberries. If too thin, add icing sugar.

Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup.

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