Instructions

1. This is very delicious filling when used with Butter Cream Frosting
2. My Recipe for Butter Cream uses French vanilla Creamer
3. Can be found in the coffee section of your grocery store.
4. Butter Cream Frosting
5. ½ Cup (white only) Crisco shortening
6. ½ cup pure butter
7. 1 tsp vanilla
8. 2 Tablespoons, French vanilla creamer or more if needed.
9. Four cups of confectioner sugar sifted
10. Beat at medium speed until fluffy
11. For the Filling
12. One pint of Raspberries
13. One cup of sugar
14. Make your Butter cream first, put a side
15. This can get hot, so please be careful!
16. 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
17. be careful, for this is very hot, and be careful of small children that may want to see what Grandmother or Mother is cooking.
18. Cool for 20 minutes or longer
19. When icing is cool enough, spoon in middle of cakes.
20. Do the outside with butter cream frosting, than if refer use fondant
21. This is great for Weddings and for Birthdays

    Raspberries are high in vitamin C