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Place raspberries in a bowl. Use a spoon to mash them.
Place a fine mesh strainer over another bowl and pour the mashed raspberries into the strainer. Gently press with a spoon. Use the pulp in your next smoothie. You should have ¼ cup of raspberry mix.
Beat the vegan butter with a mixer on medium speed until creamy, around 2 minutes.
With the mixer on low, add powdered sugar, one cup at a time.
Add vanilla and beat until combined.
Beat in one tablespoon at a time of the raspberry mixture.
Then turn the speed to high and whip until smooth and creamy.
Assess the consistency. If it's too soft, mix in a bit more powdered sugar. If it's too stiff, mix in a teaspoon of creamer.
Store frosting in an airtight container in the fridge for up to 2 weeks. When you're ready to use it, allow it to come to room temperature and maybe even add another teaspoon or two of plant-based milk until the spreadable consistency returns.