Posted by stresseddessertsThis recipe goes great with my Pink Velvet buttermilk WASC cake recipe
- 8 oz Cream Cheese (soften) 8 oz unsalted butter (soften) 1 tsp vanilla 1tsp salt 2 Tbls Chambord liquer 10 cups powder sugar 8 oz pkg fresh raspberries Raspberry Puree to soak cake layers 2 cups fresh or frozen raspberries 1 cup water 1 cup sugar half a lemon juice (cook for about 10 min on med. add to a blender to puree it & then thru a sieve to remove seeds. cool in fridge)
- Cream creamcheese & butter, then add vanilla, salt, chambord. ad powder sugar 2 cups at a time until blended well. Then on high speed whip for a few min until fluffy. Last add fresh raspberries NOTE: Mix just for a few seconds. Refridgerate for 30 min.