Raspberry frosting
Ingredients
serves 1 cake or 12 muffins- 60g frozen raspberries
- 75g plant butter
- 140g icing sugar, sieved, sieved
- ½ tsp vanilla extract
- Pinch sea salt
Directions
Cooking mode
Prevents device sleep
- In a small pan, add the raspberries and cook over medium-low heat for 5–10 minutes, stirring frequently, until slightly thickened. Strain over a bowl to remove the seeds.
- In a medium bowl, beat the plant butter until creamy. Gradually add the icing sugar and beat until light and fluffy. Beat in the vanilla and salt.
- Add the raspberry mixture, 1 tbsp at a time, and beat until smooth and fluffy.
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