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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
Vegan raspberry icing
A bright and beautiful icing tickled pink with fresh raspberries. Perfect as a topping for cakes, cupcakes, tray bakes and more!

Vegan raspberry icing

Ingredients

80g vegan butter, softened
160g icing sugar, sifted
30g fresh raspberries, mashed with a fork
1-2 tsp lemon juice, to taste

Directions

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…

Ingredients

80g vegan butter, softened
160g icing sugar, sifted
30g fresh raspberries, mashed with a fork
1-2 tsp lemon juice, to taste

Directions

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…

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