Raspberry Buttercream Icing

My girlfriend loves cupcakes even more than I do, and she gave me this wonderful recipe that I must try...maybe for Valentine's day! Thanks Becka!

1/2 c solid vegetable shortening
1/2 c (1 stick) butter or marg, softened
1 tsp clear vanilla extract (apparently available at the Bulk Barn)
4 c sifted confectioner's sugar (approx 1 lb.)
1/3 c seedless raspberry preserves
rose icing colour, optional
1 pint fresh raspberries, optional

n large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add raspberry preserves and beat at medium speed until light and fluffy.

If desired, add a drop of Wilton Rose Icing Color to deepen the pink color. Ice cooled cupcakes. Garnish, if desired, with a fresh raspberry.