Chocolate Cupcakes with White Cream Cheese Frosting

I have a dear friend who asked me to make some cupcakes for her daughter's wedding reception, which I was more than happy to do. Her daughter was very specific: she wanted chocolate cupcakes with white cream cheese frosting and a raspberry on top. I searched and searched trying to find a good stable icing recipe with cream cheese in it because in my past experience, most cream cheese frostings aren't stable enough for "fancy" cupcake decorating. So what ended up happening was I made up my own recipe, and man, it was freakin' delicious!! I am not one who usually likes eating frosting, but I could get a giant spoonful and eat it all, it is that good.

I have recently discovered that maybe I should share some of the recipes I come up with regarding cakes, etc., because sometimes you need specialty things made and they are impossible to find. So below is my recipe for White Cream Cheese Frosting. This frosting will work wonderfully for frosting the "fancy" way, and as long as you keep the frosting cool (not necessarily refrigerated, but out of hot places), it should work great!

Laura's White Cream Cheese Frosting

1 - 8 oz. pkg cream cheese, room temperature

1 cup white shortening

2 tbs. Meringue powder

2 tsp. clear vanilla extract

5-6 cups powdered sugar

Approx. 5 tbs. milk (or amount needed to achieve desired consistency)

Put cream cheese, shortening, vanilla & meringue powder in bowl and mix until blended on low speed. Slowly add powdered sugar and milk alternately, the sugar one cup at a time and the milk one tablespoon at a time. To check for correct consistency, stick a knife into the frosting and gently shake the mixing bowl. If the knife doesn't move, it is ready!

Also, a word of caution: this frosting is so good, you may want to make extra because you will be eating it ;)