If there ever was a frosting destined for chocolate, this raspberry frosting is it. Put it on chocolate waffles, chocolate pancakes, or chocolate cupcakes and you have a naturally delicious burst of pink colour and zingy berry flavour. Chocolate waffles are especially nice because they can appear as either breakfast or dessert. I made a double batch of Chocolate Buckwheat Waffles and froze them, per Aimee’s instructions, so that we could enjoy them any time. Whether it’s a quick Valentine’s Day breakfast or a leisurely evening dessert, there’s a delicious option waiting in the freezer to enjoy.
Achieving such a bright pink colour naturally–without food dye–brought me great delight. Artificial food dye (especially the colour red) has been linked to all sorts of health issues. I’m eager to avoid serving it to my family whenever possible–and it usually is. One of the first recipes I posted here at Swirls and Spice was for Rainbow Swirl Cake naturally tinted with fruits and vegetables. And now this pink frosting is another way to incorporate the beautiful colours that nature’s bounty supplies.
Recipe for Natural Pink Frosting
- 1/3 cup raspberries, fresh or frozen
- 1 to 1 1/2 cups icing sugar*
- 1/3 cup vegan margarine or real butter, at room temperature
*To make your own icing sugar, take regular or raw sugar and grind it into powder with a coffee grinder or high-powered blender.
- With hand mixer or stand mixer, beat margarine or butter and 1 cup icing sugar together. Add raspberries and continue beating until smooth and creamy (seeds will still be present). Beat in more icing sugar for a thicker frosting, if desired.
- Transfer frosting to a plastic bag (with a tiny bit of the corner cut off) or pastry bag with a piping tip. Decorate waffles or cupcakes as desired.