Cream the vegan butter with an electric mixer for 1 minute until pale and creamy. If your butter is too cold or firm to whip, then microwave it in 10-seconds bursts until softened.

Mix in the icing sugar until well combined, followed by the raspberries and lemon juice. Mix well to form a beautiful pink icing.

Generously spread the icing on top of loaf cakes or tray bakes, or spoon it into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes.

Let’s whip up something delicious…

• Sandwich together two vegan vanilla snap cookies with raspberry jam and buttercream
• For frosted cookies, mix some chopped fresh raspberries into vegan chewy vanilla cookie dough before baking and frost the cookies with raspberry icing.
• Create a raspberry-vanilla layer cake by stacking two 20cm vegan vanilla cakes with icing.
• Ripple some raspberry jam into a vegan chocolate tray bake and top with raspberry icing.
• And so much more!