Oh, wow! This is the most wonderful frosting--so light and fluffy and delicious! I omitted the shortening & doubled the butter and and used 2 tsp of raspberry flavoring instead of the liquor. I used it to frost a chocolate cake and embellished it with chocolate-dipped raspberries and dark chocolate drizzle. Made a beautiful and delicious cake!
I have made this a few times already, it's a hit every time, delicious!
I've used this as a filling for Whoopie pies.AWESOME. I get bored with the same old same old,and am always looking for something a little different. This has made really good whoopie pies...really awesome whoopie pies! Thanks
Delicious! I have used this icing on lemon cupcakes several times and it always comes out SO good. About to make another batch now. Thanks!
I had people licking the bowl still in the middle of the bridal shower......Verry good!
I made this frosting to go on an Angle Food Cake for dinner tonight. It went over big at my house. Lovely frosting Rita. I am putting this one with my keepers! Thank you. Karen
This recipe is delicious. Like another reviewer, I used all butter instead of a butter/shortening combination. I found the frosting to be a little stiff, as Rita suggested it might be, so I added an extra two tablespoons of jam and another one-half teaspoon of Chambord. As a result it was a little more creamy and soft, but it had more raspberry flavor and color. There was also plenty for two cakes. After frosting my heart shaped cakes, I dabbed a little more jam on top in a rough heart shape and used a small spatula to swirl it around. On one of the cakes I also used extra jam for a swirled effect, but it made the frosting a little too soft and harder to deal with (although it was fine after chilling). I'll use this recipe again as a base for an orange frosting using orange marmalade and Grand Marnier as I make more cakes with orange juice than raspberry. PS: For the heart shaped cakes in my pictures I made one large and one small of a chocolate raspberry cake and then did the same with a white chocolate raspberry cake recipe. Then I used one of each type to make the two cakes, with one having a dark choclate large heart and a white chocolate small heart and vice versa. These were a big hit for Valentine's Day celebrations, with the frosting being just the right touch.) Thanks for a great recipe, Rita. KK