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Easy Raspberry Vegan Frosting

Simple Raspberry Vegan Frosting

  • Author: Ester Perez
  • Total Time: 10 minutes
  • Yield: 1 1/3 cups 1x


Easy Raspberry Vegan Frosting


  • 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


  1. In a large mixing bowl, add vegetable shortening, honey, vanilla, stevia, salt and almond extract.
  2. 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.
  3. 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.
  4. Throw away raspberry seeds in strainer.
  5. 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!


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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