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!
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, strained raspberry liquid (1 tablespoon) and vanilla. Add in the water a little at a time until you reach the desired consistency. You may not need it all. (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!