Whipped Raspberry Buttercream

1. 1

   With an electric mixer whisk together powdered sugar, salt, vanilla and milk until smooth. Add butter, a few bits at a time until incorporated.

2. 2

   Whip in shortening on high for about 5 minutes. Lastly, add in raspberry pie filling. Whip for an additional 5 minutes until light and fluffy, nearly doubling in size.

3. 3

   Dollop onto cake and savor. Or just dip in a spoon, you know you want to.

* Per serving · 4 servings · Values may vary.

No additional tips available.