Categories: cake

Ingredients

• 6oz white chocolate, chopped
• 1/4 c whipping cream
• 1 c butter, softened
• 2 1/2 c powdered sugar
• 1 T raspberry preserves
• 1/2 t almond extract
• red food coloring

Directions

1. Microwave white chocolate and cream in medium bowl on high for 1 1/2 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted. Cool to room temperature. Beat butter and sugar gradually into cooled mixture on high speed until light and fluffy. Mix in coloring, almond extract and preserves. Serve on lemon cake.

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