I am constantly making frostings and cupcakes to take along at birthday parties. My kids are gluten intolerant so I am constantly whipping up healthy, homemade and yummy frostings and cupcakes. The truth is, some come out great and some are just plain awful!!!
I am happy to say that this one is DIVINE! It is light and fluffy, it frosts really well and is the prettiest princess pink you have ever seen! It has a light taste of raspberries and is sweetened just the right amount. I took these to a party on the Fourth of July and several family members had the chance to taste this frosting and gave it a thumbs up! Pair this raspberry vegan frosting with my "Best Gluten Free Chocolate Cupcakes" recipe!
Some key ingredients you will need in this frosting are Spectrum Organic Vegetable Shortening, honey, stevia and almond extract. Mix this with a hand mixer or Kitchen-Aid stand mixer. I love my Kitchen-Aid, ever since I got one, it has been a huge help in the kitchen! It really is an aid in the kitchen! I am using a piping bag and Wilton 1M tip to decorate these cupcakes with rosettes. If you would like to learn how to make these pretty rosettes on your cupcakes, I have a "How to make roses with icing" rosette tutorial HERE "How to make roses with icing" rosette tutorial HERE or watch the video below.
This is now my favorite way to make a natural pink food dye! For sure I will be using this raspberry vegan frosting to decorate my daughter's princess birthday cake! Happy decorating!!!
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For more vegan frostings, check out:
Chocolate Coconut Whipped Cream
Vegan Chocolate Buttercream Frosting
Simple Raspberry Vegan Frosting
- Total Time: 10 minutes
- Yield: 1 ⅓ cups 1x
Description
Easy Raspberry Vegan Frosting
Ingredients
- 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)
- ½ teaspoon of vanilla extract
- 10 drops of Stevia Concentrate (I love Body Ecology)
- tiny dash of Himalayan Salt
- ¼ teaspoon of almond extract
- ½ 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
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Becky says
Hi. I really want to try this now but I dont have stevia. How much sugar should I replace with or should I use maple syrup? I have to leave out the almons extract because a guest is allergic to nuts, will that be a problem if I add a bit mkre vanilla
Ester Perez says
Yes, you can use maple syrup. Gradually try 1 teaspoon at a time. Yes, you can leave out the almond extract and try more vanilla. The almond extract helps mask the flavor of the shortening so if you use honey, maple syrup or even cane sugar that should help. Let us know how it goes! Xoxo, Ester
Leanne says
Can I leave out the raspberry for a white frosting? ? Thanks just wondering
Ester Perez says
You can but I would suggest replacing it with vanilla bean or butter to give it flavor. For a white frosting, I suggest using: https://nurturemygut.com/best-vegan-buttercream.html
It will have more flavor. Best of luck! Xoxo, Ester
Leanne says
I made the raspberry frosting but I substituted coconut oil for the shortening and then stuck in fridge (My cake was not yet done baking or cooling). Well long story short didn't work out exactly but it still tastes fine any advice Welcome!!
Ester Perez says
Hi Leanne,
Coconut oil has a very nice flavor for frosting and is of course healthier than vegetable shortening but it is not stable in heat. It will melt all over the place. The reason why I use shortening in this recipe is because it will hold up in the heat and you can actually keep your cake out of the fridge for hours and it will hold its shape. It also pipes beautifully for nice edges. The down side is that is has a very plain flavor and that is why you need to spruce it up with almond extract or fresh raspberries. If you enjoy decorating your cake then you will like working with this. Let me know how it works out for you. Warmly, Ester
Hannah says
Honey isn't vegan, but agave would be a good substitute.
Ester Perez says
Yes, the honey debate. From my research, people have different beliefs when it comes to honey being vegan or not. I completely respect everyone's individual beliefs. For example, my favorite restaurant is Café Gratitude which claims to be vegan and they use raw honey as one of their sweeteners. I am sure that there are vegans that prefer to use agave or maple syrup in that restaurant and will request that. That being said, please use your favorite sweetener in this recipe and thank you Hannah for your comment!!!