Here’s a very easy-to-make frosting that comes together in minutes, using only four ingredients. It’s classic, but not boring - the whole vanilla bean brings so much flavor to even the most basic cake. By making some easy substitutions, like adding in cocoa powder or stirring in rosewater, this turns into a really versatile staple for any budding baker’s repertoire.
Directions: Crumble the raspberries into pieces, and zest the lemons, limes, and oranges. Mix everything together, and dehydrate for 6 to 8 hours on 118 degrees. The raspberries should be completely dehydrated, with no moisture left. Pour your mixture into a spice grinder, and pulse a couple times until you have small sprinkle sized pieces of fruit. You’re done! My recipe makes a little under 1/2 a cup, or about 21 teaspoon sized servings. If well dried, the sprinkles should keep in the cupboard for a couple of months.