Description
This frosting is rich, creamy, and fluffy. It’s great for spreading on cookies, cakes, cupcakes, and all kinds of dessert. It’s packed with healthy fats and is sweetened with honey or maple syrup.
Ingredients
- 1 cup raw cashews, soaked in water for 6 to 8 hours (or in very hot water for at least 1 hour)
- Scant 1/2 cup coconut oil, melted
- 1/2 cup full fat coconut milk or coconut cream (melted if solid) – see notes
- 1/4 cup honey (or sub maple syrup or agave nectar for vegans)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons freshly squeezed lemon juice (about 1 large lemon)
Instructions
- Drain the soaked cashews from their water.
- Add all ingredients to the bowl of a high powered blender. Blend until smooth. Scrape sides as needed to make sure everything is well incorporated. Taste test and adjust as needed: adding more honey/maple syrup for sweetness or more lemon juice for tang, or more vanilla for flavor.
- Transfer the frosting to a large mixing bowl. Cover and place it in the freezer for 30 minutes. Remove and use a stand mixer or hand mixer to whip until thick, about two minutes. Cover and place back in the freezer for 10 minutes and then whip again for 3 minutes, or until thick and fluffy. Repeat this process until the frosting is fluffy in texture an clings to the whisk – I whipped it a total of 3 to 4 times.
- Once whipped you can allow it to soften at room temperature for 15 to 20 minutes before you decorate your cake, cookies, cupcakes etc by placing the frosting in a piping bag or spreading it on with a knife. The frosting holds it’s shape nicely, however, I haven’t tried any fancy decorating using this frosting.
- Store the frosting in an air tight container in the fridge for up to 7 days. Or up to 6 months in the freezer.
Notes
Coconut milk: For best results, use a can of coconut milk that doesn’t contain guar gum. Guar gum is an ingredient often used in canned coconut milk that keeps the fat and water separated when at room temperature. Simple Native Forest is a brand I have used and had great luck with.
You could experiment with flavors. Try adding peppermint extract, or cinnamon, or bourbon/whiskey, or even cocoa powder. I imagine these flavors would be delicious, however I have not tested them.
Prep time does not include time required to soak the cashews or chill the frosting in the fridge.
Recipe and technique adapted from Yummy Beet.
