This is very delicious filling when used with Butter Cream Frosting
My Recipe for Butter Cream uses French vanilla Creamer
Can be found in the coffee section of your grocery store.
Butter Cream Frosting
½ Cup (white only) Crisco shortening
½ cup pure butter
1 tsp vanilla
2 Tablespoons, French vanilla creamer or more if needed.
Four cups of confectioner sugar sifted
Beat at medium speed until fluffy
For the Filling
One pint of Raspberries
One cup of sugar
Make your Butter cream first, put a side
This can get hot, so please be careful!
In small pan, bring raspberries, and sugar to a rolling boil like making jam, stirring constantly, when a jelly like thickness falls off a wooden spoon the raspberrys are done, while still hot, fold in two cups of butter cream frosting
be careful, for this is very hot, and be careful of small children that may want to see what Grandmother or Mother is cooking.
Cool for 20 minutes or longer
When icing is cool enough, spoon in middle of cakes.
Do the outside with butter cream frosting, than if refer use fondant