Karen's Raspberry Glaze For Cakes - Vegan
An easy glaze that packs enourmous flavor and a gorgeous color! Easily doubled.
Servings: 8 servings
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: 17kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Sodium: 2mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg