Cultured Vanilla Cashew Cream Frosting
Servings: 24 cupcakes
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Equipment
- blender high powered blender
- decorating bag optional
- spatula
- bowl with lid or plastic wrap to cover top
Ingredients
CULTURE THE CREAM
- 1 Tbs coconut yogurt; unsweetened unsweetened, plain
- 7 oz cashew cream (see recipe)
CREATE A THICKENING GEL
- 1/2 Cup purified water; cold cold
- 2 Tbs potato starch
BUILD THE FROSTING
- 1/4 Cup real maple syrup real
- 1 tsp pure vanilla
- 1 tsp lemon juice
- 2 pinch Himalayan sea salt Himalayan
Instructions
CULTURE THE CREAM
- Measure the cashew cream into a glass container that has a lid.
- Thoroughly mix the coconut yogurt into the cashew cream by hand. Avoid using metal utensils.
- Cover with a lid (or tightly sealed plastic wrap) and allow to sit for 48 hours.
CREATE A THICKENING GEL
- Add the cold water and potato starch to a shaker and shake to incorporate. Optionally you can mix together in a small bowl, whisk with a fork.
- Pour the mixture into a pot and turn on medium heat for 2-4 minutes, stirring often until a nice gel forms. Be careful not to burn and remove from heat immediately.
- ALTERNATE INSTRUCTIONS: Pour mixture into a bowl and microwave for 30 seconds. Remove and scrape the bottom and sides of the bowl with a spatula. Microwave for another 30 seconds and then remove, scrape bottom and sides and set aside.
BUILD THE FROSTING
- Add all ingredients into the blender, including the gel we created. Blend until smooth.
- Pour the frosting into a bowl or decorating bag.
- Refrigerate for at least 20 minutes.
- You are now ready to decorate your favorite cake/cupcakes. SEE Carrot Raisin Muffin / Cupcake Recipe. Enjoy!!
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