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Fluffy vegan raspberry frosting that’s bright, fresh, and perfectly tart yet sweet. This easy dairy-free recipe can be made with fresh, frozen, or freeze-dried raspberries, so you can choose the option that works best for you based on what's available.
It’s a creamy whipped raspberry buttercream that’s perfect for treats like lemon cake, chocolate cake, brownies, and other desserts that need a vibrant raspberry finish!
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Have you ever tried raspberry frosting? It’s not one of the more common frosting flavours, but it should be. It's bright and tangy, with just the right amount of sweetness. It's so mouthwatering in the very best way.
Even though it's not one you see often, it's one of my favourites!
The flavours balance perfectly, creating a vegan raspberry frosting you’ll find yourself craving again and again.
There are three types of raspberries you can use to make it, and I’ll walk you through each one so you get perfect results every time.
A Glance at the Ingredients
Key Ingredient Notes
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Raspberries - You have three choices for the type you use. The frosting made with each is very similar in taste and appearance. Using freeze-dried raspberries is the quickest, while fresh or frozen will take a little longer, but is well worth it.
- Freeze-Dried Raspberries - These are real raspberries that have been dehydrated to remove all moisture. They’re available whole and in powdered form. Be sure to buy freeze-dried raspberries, not dried raspberries, which still contain moisture and are chewy. Also, check that raspberries are the only ingredient listed, with no added sugar.
- Fresh Raspberries - In-season raspberries will give the best flavour, but off-season berries work just as well, too, however, they may be less sweet, which can make the frosting a little more tart. Choose bright red berries that are firm and undamaged.
- Frozen Raspberries - If you can't find fresh raspberries or you just prefer to use frozen, they will work fine, too. Make sure they have fully thawed before starting the recipe.
Vegan Butter - You’ll need to use firm sticks, not the spreadable type that you get in containers/tubs, they’ll make your frosting too soft.
Butter Tip
Make sure your vegan butter is slightly softened before starting, not melted or too soft. To check, lightly press your finger into it. If it leaves a shallow indent, it’s ready. If your finger sinks in easily, the butter is too soft. Refrigerate it until it firms up, then test again.
Dairy-Free Milk - This ingredient is optional and only needed if, after whipping the buttercream, you want it to be softer. Make sure to use one that's unflavoured and unsweetened.
How to Make it With Freeze-Dried Raspberries
(Note: I’ve outlined the step-by-steps here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Blend the raspberries in a food processor.
Run the powder through a sieve to separate it from the seeds.
Freeze-Dried Raspberries vs. Humidity
Freeze-dried berries are very sensitive to heat and humidity. They can soften and become sticky, making them hard to process. Even if you manage to process them into a powder, it may still clump and be difficult to blend into the frosting. Work quickly to process and add them to the frosting, or wait for a cooler, less humid day.
Whip the frosting ingredients together, then add the raspberry powder to the bowl.
Whip the powder into the frosting, and add dairy-free milk if you prefer a softer frosting.
Will You Be Piping the Frosting?
If so, avoid adding too much milk, if any. The frosting without milk is firm and ideal for piping, but a small amount can be added if you prefer it softer. Add the milk gradually, just a little at a time, since too much will make the frosting too soft to pipe.
How to Make it with Fresh or Frozen Raspberries
Rinse the raspberries and place them in a food processor.
Blend just until the berries have broken down and are puréed.
Using Frozen Raspberries?
If using frozen raspberries, place them in a bowl and let them sit at room temperature ahead of time so they can fully thaw, or thaw them in the refrigerator overnight. Once thawed, add the berries and all of the liquid to the food processor.
Place a sieve/strainer over a small pot, and using a spoon, run it through to get rid of the seeds. This step can take a little while, depending on the size of your sieve.
When done, you'll be left with a little pulp and a lot of seeds, throw them out.
Cook until the purée has reduced to a thick paste and is no longer runny.
When finished, the raspberries will be thick. It will look like and have the consistency of tomato paste. Set aside to fully cool.
Keep it Cool
The reduced purée should be fully cooled and at room temperature before adding it to the frosting. If it’s too warm, it will melt the frosting.
Whip the frosting ingredients together, then add the cooled raspberry reduction to the bowl and blend it in.
The frosting should be firm and suitable for piping, but if you prefer a softer frosting, add a little dairy-free milk.
Powdered Sugar Tip
After adding the powdered sugar to the bowl, begin mixing on low speed and add the rest gradually. This prevents it from flying everywhere and making a mess.
Where to Use It
Use your dairy-free raspberry frosting to finish off desserts that would be complemented with a luscious, creamy, fruity frosting.
Try it out with chocolate cake (like my vegan chocolate sheet cake or vegan gluten-free chocolate cake) or cupcakes (like my vegan gluten-free chocolate cupcakes), lemon cake or lemon cupcakes, or vanilla cake, or these chewy vegan gluten-free brownies.
You can also use it for filling macarons, whoopie pies, and sandwich cookies.
So, What's the Difference?
The frosting made with freeze-dried raspberries has the perfect amount of tartness, but it's balanced perfectly by the sweetness from the powdered sugar.
The frosting made with fresh or frozen raspberries is also tart yet sweet and nearly matches the colour of the freeze-dried raspberry frosting. You really can’t go wrong with any type; there's no wrong choice here!
One thing to note, though, is that the frosting, when made with fresh or frozen berries, has a shorter shelf-life, unless you freeze it, so keep that in mind.
Tricks for Perfect Results
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale and my weight measurements to make this recipe. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
- You can sift the powdered sugar if you’d like, but I usually don’t. I find that if there are any small clumps, they get taken care of during the mixing process. However, if you find that your powdered sugar is very dry and lumpy, sift it before starting.
- Don’t skip straining out the seeds, whether you’re using fresh, frozen, or freeze-dried raspberries. This step ensures your homemade raspberry frosting is perfectly smooth and creamy.
- If it's a very warm day, keep your frosted dessert in the fridge until you're ready to serve. Return leftovers to the fridge after serving.
- Read this post from beginning to end before making the recipe, it contains lots of tips and tricks on how to make the perfect vegan raspberry icing, every single time!
- For the very best results, follow the recipe exactly as it’s written!
Using Sprinkles?
This frosting forms a crust after it has been spread or piped, so if adding sprinkles to your dessert, add them immediately after applying the frosting so they stick.
When You Make It...
I’d love to hear what you put it on and how you like this vegan raspberry buttercream! Share your thoughts with a comment and rating below, and/or post a photo of it and tag me so I can see it. (I'm @delightfuladventures on Instagram).
Vegan Raspberry Frosting (Fresh, Frozen, or Freeze-Dried Berries)
Suggested Equipment:
Ingredients:
- 20 g freeze-dried raspberries (OR 6oz (170g) rinsed, fresh raspberries or frozen raspberries that have been fully thawed)
- ½ cup (113g) unsalted vegan butter (slightly softened)
- ⅛ teaspoon salt
- 2 cups (240g) powdered sugar
- ½ teaspoon vanilla extract
- 1-3 teaspoons unsweetened dairy-free milk (optional)
Instructions:
To Make it with Freeze-Dried Raspberries:
- Place freeze-dried raspberries into a food processor and blend until they break down into a fine powder.
- Place a sieve/strainer over a bowl and run the powder through to remove the seeds. Discard the seeds and set the powder aside.
- Add the butter and salt to a mixing bowl. Using an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.
- Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl.
- Add the freeze-dried raspberry powder and mix on low speed.
- Add the vanilla and mix on low speed. If using, add the milk slowly, 1 teaspoon at a time, while mixing. Add additional teaspoons until the desired consistency is met.
- Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Mix for a couple more minutes if you want a creamier, fluffier frosting.
- Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found below.)
To Make it with Fresh or Frozen Raspberries:
- Place the raspberries into a food processor. Blend just until the berries have broken down and are puréed.
- Place a sieve/strainer over a small pot, then transfer the purée to the sieve/strainer. Using a spoon, run it through to get rid of the seeds. Discard the seeds.
- Place the pot over medium-high heat. Once the purée starts to bubble, turn the heat down to medium-low.
- Continue to cook, stirring occasionally so nothing sticks to the bottom of the pot. Cook until the purée has reduced to a thick paste and is no longer runny. This will take roughly 25 minutes, a few minutes longer if you use frozen berries. Once the raspberries thicken, mix continuously for the remainder of the cooking time to prevent burning.
- Remove the pot from the heat and transfer the purée to a small bowl. Allow it to cool completely before proceeding.
- Add the butter and salt to a mixing bowl. Using an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.
- Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl with a rubber spatula.
- Add the fully cooled reduced raspberries to the bowl and mix on low speed.
- Add the vanilla and mix again.
- Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Mix for a couple more minutes if you want a creamier, fluffier frosting.
- Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found below)
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- If you bought freeze-dried raspberries that are already in powdered form, 20g is roughly 6.5 teaspoons.
- This recipe makes enough frosting to frost 12 cupcakes, OR one 9 x 13 cake, OR a single-layer 8 or 9-inch round cake, OR a double-layer 8″ or 9″ cake using a very thin layer of frosting. The recipe can be doubled if you want a thicker layer of frosting on your 2-layer cake or for a double batch of cupcakes. You can also triple the recipe for a triple-layer cake or a triple batch of cupcakes.
- If refrigerating for later use, store in an airtight container and refrigerate for up to one week for frosting made with freeze-dried raspberries and 5 days for frosting made with fresh or frozen raspberries. When ready to use, bring it to room temperature. OPTIONAL: Transfer it to a bowl and mix with an electric or stand mixer to freshen it before using.
- If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw the frozen frosting in the refrigerator overnight. Once thawed, bring it to room temperature. OPTIONAL: Transfer it to a bowl and mix with an electric or stand mixer to freshen it before using.
- Once you frost your cake or cupcakes, they can sit at room temperature for a day or two if you used freeze-dried raspberries. If you used fresh or frozen raspberries, refrigerate right away until ready to serve and refrigerate any leftovers.
- Nutrition info is based on 1/12th of this recipe, made with freeze-dried raspberries, on its own with no cake or cupcakes. The calorie count for 1/12th of the frosting (44g) made with fresh or frozen raspberries is 153. Nutrition information is only a rough guide. Learn how nutrition info is calculated on this website.
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