Raspberry Cream Frosting

In a sauce pan on medium high heat, add cold water, sugar and raspberries. Cook until fruit breaks down into a chunky syrup, stirring well while cooking. Strain through a fine mesh strainer into a stand mixer bowl (or large bowl) and allow to cool.

Using a stand mixer with a paddle attachment (or a hand mixer), combine raspberry syrup and confectioners sugar on low speed, adding sugar 1 cup at a time. Mix well. Add almond extract and nutmeg. Increase speed to high and mix for several minutes until very creamy.

Store in the refrigerator until ready to use.