Berry Buttercream Frosting

For years now, Gerald's favorite cake has been the 'triple berry' cake, as he calls it.  I've posted the cake recipe in the past - you can find it here.  The only difference is that when the recipe calls for frozen raspberries, I use a frozen mixed berry mix. 

But this year, I think I perfected the berry buttercream frosting.  Here is the recipe that I prefer to use with this cake, though there is also another recipe option you can find at the above link.

Berry Buttercream Frosting

• 1 tsp. raspberry extract
• 1/2 tsp. butter vanilla gel (optional.  You could substitute vanilla extract to taste.)
• 2-4 T. water
• 1 c. shortening
• 1 T. Wilton Meringue Powder
• 1 lb. powdered sugar
• 1/2 c. frozen berries, thawed (I used a bag of mixed berries: blueberries, raspberries, boysenberries, and strawberries.  You could use any of these singly as well.)

Cream shortening and flavorings.  Gradually add powdered sugar and meringue powder.  Add berries and water until it is the right consistency for spreading.  Blend an additional minute or so, until creamy. Don’t overmix, or you’ll have too many air bubbles.

We served this cake and the peanut butter cake below.  If you ate a bite of both cakes together, it tasted just like a PB&J sandwich in cake form - ha ha ha!