Raspberry buttercream

1 cup egg whites ¾ cup sugar ½ cup shortening 2 cups unsalted butter, cut into small pieces and kept cold 2 cups raspberry reduction (4 cups raspberry puree, simmered to reduce by half)

1. Using a double boiler over medium heat, place egg whites in top bowl. Add sugar whisking to combine. Heat the egg white mixture, whisking occasionally, until the sugar is dissolved and egg white mixture reaches 110 degrees F.

2. Transfer egg white mixture to the bowl of a stand mixer fitted with a whisk attachment on low speed, whip for 1 minute. Increase speed to medium high and whip meringue until volume is more than double and bottom of bowl is cool to touch, about 10-15 minutes. It is important the meringue is not warm or it will melt the butter when added in next step.

3. Gradually add the shortening and butter a few tablespoons at a time incorporating completely in between additions. Scrape the sides and bottom of the bowl to make sure shortening and butter is fully incorporated. Mix for 2 minutes. Add the raspberry puree on low speed until combined. The texture of the buttercream should be like mousse.

4. Use immediately or store buttercream in an airtight container, refrigerated up to 1 week. For later use, soften buttercream at room temperature and rewhip to a fluffy, smooth consistency.

Makes about 8 cups

Nutrition information per 2 Tablespoons:

75 calories, 86% calories from fat, 7g fat, 4g saturated fat, 15mg cholesterol, 2g carbohydrates, 1g total sugar,1g added sugar, 1g protein, 7mg sodium, 0g fiber