Ingredients:

• 10 ounce bag of frozen blackberries, thawed
• 1 cup butter, softened
• 1/2 cup shortening
• 1 tbsp pure vanilla extract
• 1 pound box powdered sugar

Directions:

1. Using a blender, puree the blackberries.  Pass the puree through a sieve, discard the seeds left behind and set seedless puree aside.
2. In the bowl of an electric mixer, cream the butter and shortening until fluffy, about 1 minute.
3. Add the vanilla and the blackberry puree to the butter mixture and mix until homogenous, about 2 minutes.  Add the powered sugar, 1 cup at a time, until fully incorporated.
4. Use to frost an 8-inch cake or 12 cupcakes.