Simple Raspberry Vegan Frosting

• Gluten free

• Produce

  • 1/2 cup Raspberries, fresh

• Canned Goods

  • 10 drops Stevia concentrate

• Condiments

  • 3 tbsp Honey, raw

• Baking & Spices

  • 1 cup All vegetable shortening, organic non-hydrogenated
  • 1/4 tsp Almond extract
  • 1 tiny dash Himalayan salt
  • 1/2 tsp Vanilla extract

• Liquids

  • 2 tbsp Water, filtered

Found on nurturemygut.com

Description

Ingredients

• 1 cup organic non-hydrogenated all vegetable shortening (I use the brand by Spectrum)
• 3 Tablespoons of raw honey (White Gold Raw Honey works great in this recipe)
• ½ teaspoon of vanilla extract
• 10 drops of Stevia Concentrate (I love Body Ecology)
• tiny dash of Himalayan Salt
• ¼ teaspoon of almond extract
• ½ cup of fresh raspberries
• 2 Tablespoons of filtered water

Directions

• In a large mixing bowl, add vegetable shortening, honey, vanilla, stevia, salt and almond extract.
• In a small bowl, add fresh raspberries and water. Crush with the back of a spoon or mortar and pestle. Crush raspberries until you have a creamy puree.
• Strain raspberry puree through a fine mesh strainer directly into large mixing bowl where other ingredients are located. You will get a clear pink raspberry liquid.
• Throw away raspberry seeds in strainer.
• Beat all ingredients in large mixing bowl on high with a hand mixer for approximately 1-2 minutes. Taste for desired sweetness. Add more honey if desired. To frost cupcakes, use a Wilton 1M tip and a piping bag. Bon Appetit!