Crush Freeze Dried Raspberries and fold in to the coconut oil based delicious Glaze! What a pop of color – raspberries add a punch of flavor, perfect for glazing any cake.
This glaze makes just over 1/2 cup – I frosted 6, 5″ small cakes. Easily doubled.
Enjoy… It’s yummy!
Karen
Karen's Raspberry Glaze For Cakes - Vegan
An easy glaze that packs enourmous flavor and a gorgeous color! Easily doubled.
Equipment
- whisk
- Rolling Pin
Ingredients
- 1 tablespoon coconut oil, softened, room temperature; organic
- 1/2 cup confectioner's sugar
- 2 teaspoons vegan milk
- 2 drops pure almond extract
- 2 tablespoons freeze dried raspberries , crushed (see method)
Instructions
- Add the soft coconut oil to a 2 cup bowl. Sift confectionary sugar over and stir with a wire whisk until very smooth. Add milk and almond extract, beat smooth.
- Crush the freeze dried raspberries fine: tear a 1 foot piece of waxed paper. Lay on your work surface, add raspberries and fold over to enclose. Run a rolling pin over back and forth until the raspberries are crushed fine.Add this to the bowl and mix in well until you have a pretty pink color. Use immediately.(Add a dropful of milk if too thick; confectionary sugar if seems thin.)
Notes
Makes just over 1/2 cup - frosts 6 small 5" cakes. Nutrition for 8, tablespoon portions.
Raspberry Glaze was tested to be used with my Updated Honey Cake -
see the Recipe: Karen's Raspberry Glazed Honey Cake. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Raspberry Glaze was tested to be used with my Updated Honey Cake -
see the Recipe: Karen's Raspberry Glazed Honey Cake. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 17kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 2gSodium: 2mgPotassium: 6mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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