Naturally sweetened, easy to make, and perfect for cakes, cookies, and more!
Serves: ~ 2 cups
Ingredients
CLASSIC CASHEW "BUTTERCREAM" FROSTING
- 1 1/2 cups (180 g) raw cashews, soaked in hot water 1 hour or cool water 6-8 hours
- 1/2 cup (120 ml) full-fat coconut milk or cream
- 3-4 Tbsp (45-60ml) maple syrup
- 1/4 cup (60 ml) melted coconut oil* (adds richness and helps firm up)
- 1/4 tsp lemon zest
- 1-2 Tbsp (15-30 ml) lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Instructions
- Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients, depending on which style of frosting you're going for.
- Blend until creamy and smooth, scraping down sides as needed. It's important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender until the texture is silky and smooth.
- Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor.
- Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another 45 minutes - 1 hour and whisk again. Then leave in the freezer until semi-firm to the touch (cheesecake texture // ~ 2-4 hours) and use a hand mixer (or whisk) to blend until creamy and smooth. Depending on how firm your frosting is, this may take a little work at the beginning as it softens. If too thick, microwave in 15-second increments until blendable (or leave out at room temperature to soften).
- Your frosting is ready to use! Or it can be stored in the refrigerator up to 5-7 days (or the freezer 1 month). The nature of this frosting is like most other frostings in that it will soften out of the refrigerator. So, if serving a cake with this frosting, it's best to keep the cake refrigerated. Once ready to serve, it is fine staying out of the refrigerator for several hours.
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