Raspberry or Strawberry Frosting

This recipe is AWESOME. And another plus, tons of the recipes in this cookbook (Cake Magic by Caroline Wright) are changeable! Meaning you can use different flavors. Better hold on tight, because this frosting will blow you away! While being a perfectly sweet topping on a chocolate cupcake, it is also not too sweet because of the cream cheese and fruity flavor! AND it pipes beautifully! But keep in mind, if your ingredients are not at room temperature it will result in a divided, un-pipable mess. Trust me, I did it the first time I used this recipe, and the second I was patient enough to let them warm up so my frosting was a success!

Ingredients

• 1 cup butter, at room temperature
• 3 ounces (6 Tbsp) cream cheese, at room temperature
• 1/4 cup caramelized strawberry/raspberry jam (below)
• Pinch of salt
• 4 cups powdered sugar
• 1/2 tsp vanilla extract

Ingredients for Caramelized Strawberry/Raspberry Jam

• 1/2 cup seedless (preferred, but not a must) strawberry or raspberry jam
• 2 Tbsp butter

Directions for the Jam

Combine the jam and butter in a small saucepan and bring to a boil over medium-high heat. Boil, without stirring, 1 minute. Remove from heat, stir occasionally, and let the jam cool completely before using (it will thicken significantly as it cools).

Directions for the Frosting

Combine the butter, cream cheese, jam, salt, and 2 cups of the sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes. It will keep in the refrigerator in an airtight container for up to 1 week.