8 oz. softened cream cheese
3/4 cup softened butter
1 lb. confectioners’ sugar
2 tsp. vanilla
Cream butter and cream cheese. Add sugar and mix well. Add vanilla. Whip until fluffy.
Raspberry cake filling
Heat fresh raspberries until they are juicy. Cool and put through a sieve to remove the seeds. Add raspberry juice a tablespoon at a time to the frosting, mixing well after each addition. If you add more, it will become less stiff (and a VERY pretty color) and more flavorful, but will still be usable as a filling.
If you want to use it as a frosting, add raspberry juice to make the frosting pink. You may need to add more powdered sugar to keep the consistency workable.