Cashew Buttercream Frosting (2 Ways!)

Friends! It’s frosting time as a result of I’ve a cake coming your way soon that wants it BIG TIME. Shall we?

AMAZING Creamy Cashew Buttercream Frosting 2 Ways!! Simple ingredients, naturally sweetened, SO versatile! #vegan #glutenfree #cashew #frosting #minimalistbaker

This frosting is just not solely easy – Eight elements required – however it additionally comes with 2 taste variations: “Classic” and “Tangy Cream Cheese.”

The first is nice for situations once you need a vegan buttercream for issues like Funfetti Cupcakes, and the second is most well-liked for desserts that decision for cream cheese frosting like Zucchini Cake!

I do know. It’s so thrilling I can hardly stand it.

AMAZING Creamy Cashew Buttercream Frosting 2 Ways!! Simple ingredients, naturally sweetened, SO versatile! #vegan #glutenfree #cashew #frosting #minimalistbaker

The base for these frostings is soaked cashews.

For the basic, I’m going with coconut milk and lemon juice. And for the tangy, I’m going with coconut yogurt (!!) and apple cider vinegar, which supplies that cream-cheese-like taste.

Both variations are naturally sweetened with maple syrup, and so they get much more taste from vanilla extract. The result’s a creamy, dreamy cashew cream that chills completely into frosting texture!

AMAZING Creamy Cashew Buttercream Frosting 2 Ways!! Simple ingredients, naturally sweetened, SO versatile! #vegan #glutenfree #cashew #frosting #minimalistbaker

Your cashew cream simply wants a while within the freezer with occasional whisking after which mixing to get that quintessential buttercream texture. The transformation is magical.

AMAZING Creamy Cashew Buttercream Frosting 2 Ways!! Simple ingredients, naturally sweetened, SO versatile! #vegan #glutenfree #cashew #frosting #minimalistbakerAMAZING Creamy Cashew Buttercream Frosting 2 Ways!! Simple ingredients, naturally sweetened, SO versatile! #vegan #glutenfree #cashew #frosting #minimalistbaker

I hope you all LOVE this frosting! It’s:

Thick
Creamy
Rich
Decadent
Naturally sweetened
& So scrumptious

This would make the proper frosting possibility for issues like cupcakes, cakes, cookies, and extra! I feel it could be particularly scrumptious on my Vegan Sugar Cookies, 1-Bowl Pumpkin Bread, and my Gluten-Free Zucchini Cake.

If you do this recipe, tell us! Leave a remark, charge it, and tag an image #minimalistbaker on Instagram so we are able to see what you provide you with. Cheers, buddies!

AMAZING Creamy Cashew Buttercream Frosting 2 Ways!! Simple ingredients, naturally sweetened, SO versatile! #vegan #glutenfree #cashew #frosting #minimalistbaker

Cashew Buttercream Frosting (2 Ways!)

 

Rich, thick, and creamy vegan “buttercream” frosting made with cashews! Naturally sweetened, simple to make, and excellent for desserts, cookies, and extra!

Author:

Recipe kind: Frosting, Dessert

Cuisine: Vegan, Gluten-Free

Serves: ~ 2 cups

Ingredients

CLASSIC CASHEW “BUTTERCREAM” FROSTING

  • 1 half cups (180 g) uncooked cashews, soaked in scorching water 1 hour or cool water 6-Eight hours
  • half cup (120 ml) full-fat coconut milk or cream
  • Three-Four Tbsp (45-60ml) maple syrup
  • 1/Four cup (60 ml) melted coconut oil* (provides richness and helps agency up)
  • 1/Four tsp lemon zest
  • 1-2 Tbsp (15-30 ml) lemon juice
  • 1 tsp pure vanilla extract
  • 1/Four tsp sea salt

TANGY CASHEW “CREAM CHEESE” FROSTING

  • 1 half cups (180 g) uncooked cashews, soaked in scorching water 1 hour or cool water 6-Eight hours
  • 2/Three cup (~160 g) Coconut Yogurt or Coyo Coconut Yogurt (OR sub half cup (120 ml) full-fat coconut milk or cream)
  • Three-Four Tbsp (45-60ml) maple syrup
  • 1/Four cup (60 ml) melted coconut oil* (provides richness and helps agency up)
  • 1 half – 2 tsp apple cider vinegar (extra for tangier frosting)
  • 1/Four tsp lemon zest
  • 1 tsp pure vanilla extract
  • 1/Four tsp sea salt

Instructions

  1. Soak cashews in highly regarded water for 1 hour or in cool water for 6-Eight hours. Drain totally and add to a blender. To the blender, additionally add remaining elements, relying on which fashion of frosting you are going for.
  2. Blend till creamy and easy, scraping down sides as wanted. It’s essential to get the frosting as creamy and easy as doable, so mix on excessive with a high-speed blender till the feel is silky and easy.
  3. Taste and alter taste as wanted, including extra maple syrup for sweetness, vanilla for vanilla taste, or (if making the tangy frosting) extra apple cider vinegar or lemon zest for tang.
  4. Transfer frosting to a medium mixing bowl (with room to mix / whisk) and canopy. Place within the freezer and chill for 45 minutes. Then take away from freezer and whisk. Freeze for an additional 45 minutes – 1 hour and whisk once more. Then go away within the freezer till semi-firm to the contact (cheesecake texture // ~ 2-Four hours) and use a hand mixer (or whisk) to mix till creamy and easy. Depending on how agency your frosting is, this will take a bit work originally because it softens. If too thick, microwave in 15-second increments till blendable (or omit at room temperature to melt).
  5. Your frosting is able to use! Or it may be saved within the fridge as much as 5-7 days (or the freezer 1 month). The nature of this frosting is like most different frostings in that it’ll soften out of the fridge. So, if serving a cake with this frosting, it is best to maintain the cake refrigerated. Once able to serve, it’s positive staying out of the fridge for a number of hours.
  6. These frostings could be nice on desserts like my Vegan Apple Gingerbread Cake, Vegan Birthday Cake, Gluten-Free Zucchini Cake, Pumpkin Cake, Pumpkin Roll, and even in my Vegan Whoopie Pies!

Notes

*If avoiding oil, omit. The frosting ought to nonetheless agency up, however it received’t be as creamy.
*Because the recipes are very comparable, I included one dietary data estimate for each. It is a tough estimate for 1 quarter-cup serving calculated with Three Tbsp maple syrup and half cup full-fat coconut milk.

Nutrition Information

Serving dimension: 1/Four cup (1 of Eight servings) Calories: 243 Fat: 21.5 g Saturated fats: 11.7 g Carbohydrates: 12 g Sugar: 5 g Fiber: 1 g Protein: Three.Eight g

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