This Raspberry Buttercream is a creamy and sweet frosting without any dairy or red food coloring! The color is all natural and best of all, it's gluten free, nut free, and easily can be vegan!
This raspberry buttercream is made with real raspberries!
Many people make raspberry frosting with freeze dried raspberries. When I was looking for freeze dried ones I discovered many companies make them in facilities that also process gluten and nuts.
So I said forget this and decided to make the frosting with frozen raspberries instead!!! The result is a creamy frosting with a sweet raspberry flavor that isn’t overly strong!
For more raspberry recipes, try Apple Turnovers with Raspberry Glaze, Red Velvet Whoopie Pies and Pink Lemonade Thumbprint Cookies.
How to make this Frosting
In a small saucepan set over medium heat, we are going to combine our frozen raspberries and our granulated sugar. You’ll want to stir this constantly for about 5 minutes or so until the raspberries have liquified and the sugar has completely dissolved. While stirring, make sure to use the back of your spoon to smash the raspberries down.
Once they have liquified, set a strainer or a mesh colander over a bowl. Pour the raspberry liquid through the strainer. You don’t want any of the seeds, just the liquid. There should be about a tablespoon of liquid in the bowl.
Now we’re going to set that raspberry liquid aside while we start to mix the frosting.
With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the softened vegan baking stick until creamy. About 1-2 minutes.
Next, add the confectioners’ sugar, water, strained raspberry liquid (1 tablespoon) and vanilla. Beat till smooth and combined.
If the raspberry liquid solidified a bit, that’s ok. Just use a spatula to scrape it into your mixing bowl. If the frosting doesn’t seem as thick as you would like it, you can always add more confectioners’ sugar, one tablespoon at a time.
Can I make this buttercream with dairy?
Yes you absolutely can! Simply use unsalted softened butter instead of the vegan baking stick, Enjoy!
And there you have it! Creamy and delicious vegan raspberry buttercream frosting. Gluten free, nut free and vegan: it’s perfect for cakes, whoopie pies, sugar cookie sandwiches, or for eating by the spoonful.
Raspberry Buttercream
Ingredients
- ½ cup frozen raspberries
- ¼ cup granulated sugar
- ½ cup 1 stick vegan baking stick, softened
- 3 cups plus 3 tablespoons confectioners’ sugar plus more if needed
- 3 tablespoons water
- ½ teaspoon pure vanilla extract
Instructions
- In a small saucepan set over medium heat, combine the frozen raspberries and granulated sugar. Stir constantly for about 5 minutes until the raspberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the raspberries apart.
- Set a strainer or a mesh colander over a bowl and strain the raspberries. You don’t want any of the seeds, you just want the liquid. You should have about 1 tablespoon of liquid.
- With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the softened vegan baking stick until creamy. Add the confectioners’ sugar, water, strained raspberry liquid (1 tablespoon) and vanilla. Beat till smooth and combined. If the raspberry liquid solidified a bit, that’s ok. Just use a spatula to scrape it into your mixing bowl.
- NOTE: To make with dairy, use softened butter instead of the vegan baking stick. Enjoy!
john
This tart yet sweet raspberry buttercream frosting is to die for!