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–+ servings

Cultured Vanilla Cashew Cream Frosting

Course: Cakes, Dessert
Prep Time: 25 minutes
2 days
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

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!!