# [[Raspberry Buttercream Icing]] **Prep Time:** 10 minutes **Cook Time:** 0 minutes **Yield:** 24 servings ## Ingredients - 1/2 cup (60g) frozen raspberries - 1/4 cup (50g) granulated sugar - 1/2 cup (106g) vegan baking stick, softened - 3 cups (360g) confectioners’ sugar, plus 3 tablespoons, plus more if needed - 1/2 tsp pure vanilla extract - 3 tbsp water ## Instructions 1. 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. 2. 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. 3. 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. 4. If the raspberry liquid solidified a bit, that’s ok. Just use a spatula to scrape it into your mixing bowl. #### Notes - **Substitutions:** To make with dairy, use softened butter instead of the vegan baking stick.