Description
Easy Raspberry Vegan Frosting
Ingredients
Scale
- 1 cup organic non-hydrogenated all vegetable shortening (I use the brand by Spectrum)
- 3 Tablespoons of raw honey (White Gold Raw Honey works great in this recipe)
- 1/2 teaspoon of vanilla extract
- 10 drops of Stevia Concentrate (I love Body Ecology)
- tiny dash of Himalayan Salt
- 1/4 teaspoon of almond extract
- 1/2 cup of fresh raspberries
- 2 Tablespoons of filtered water
Instructions
- In a large mixing bowl, add vegetable shortening, honey, vanilla, stevia, salt and almond extract.
- In a small bowl, add fresh raspberries and water. Crush with the back of a spoon or mortar and pestle. Crush raspberries until you have a creamy puree.
- Strain raspberry puree through a fine mesh strainer directly into large mixing bowl where other ingredients are located. You will get a clear pink raspberry liquid.
- Throw away raspberry seeds in strainer.
- Beat all ingredients in large mixing bowl on high with a hand mixer for approximately 1-2 minutes. Taste for desired sweetness. Add more honey if desired. To frost cupcakes, use a Wilton 1M tip and a piping bag. Bon Appetit!
Notes
You must use a handheld mixer or an immersion blender to emulsify the raspberry juice and shortening in this recipe. This recipe will not work by hand with a whisk.
- Prep Time: 10 mins
- Category: Dessert