Vegan Raspberry Frosting (Fresh, Frozen, or Freeze-Dried Berries)

Vegan raspberry buttercream frosting is being piped onto a chocolate cupcake.

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Vegan Raspberry Frosting (Fresh, Frozen, or Freeze-Dried Berries)

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. 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.

Prep Time15

Total Time15

Servings:

Author: Gwen Leron

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)

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.

Nutrition