8 oz. cold cream cheese (straight from refrigerator)
5 T. softened butter
2 tsp. vanilla
2 c. powdered sugar.
1/4 c. fresh raspberries, mashed and strained to get rid of seeds.
Directions:
Beat cream cheese, butter and vanilla until combined. Sift powdered sugar and gradually add to mixture while mixing. Add mashed and strained raspberries to mixture. Spread over favorite cake or sugar cookie.
* I found the foundation of this recipe and decided to turn it into a raspberry frosting. you could use any fruit that can be mashed and strained easily. I was actually looking for a way to add a food coloring to the frosting for the cupcakes I was making for my baby's first birthday and my husband suggested the raspberries in the fridge. It turned out so yummy! (and pink :) Definitely make sure that you follow the instructions with the cold cream cheese and the softened butter. If you don't, it ends up being a runny frosting and doesn't stick really great. Also, if you wash your raspberries before, try and dry them off the best you can. It will also get runny if you add that little bit of extra water to it.
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