Frosting made from whole foods? Yes. It’s a thing. Get the fluff, with none of the guff with this delicious frosting; a more than worthy substitute for one packed with icing sugar, synthetic butter alternatives and artificial food coloring. So pretty. So delicious. And all with less than a teaspoon of added natural sweetener per serving.
Blueberry Lemon Swirl Frosting [Vegan]
About 2 cups
- 1 cup cashews, soaked in water for 8 hours, then drained
- 1/4 cup coconut oil, melted
- 1/4 coconut cream
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/2 teaspoon freshly squeezed lemon juice
- Finely grated zest of half a large lemon
- pinch of salt
- 1/4 cup freeze dried blueberries, crushed to a powder (or more for a deeper color)
- Add the cashews, oil, cream, syrup, vanilla, juice, zest and salt to a high-powered blender. Blitz until smooth, scraping down the sides of the bowl with a silicone spatula to ensure that everything is incorporated.
- Transfer the frosting to a mixing bowl, then place it in the freezer for 20 minutes. Remove the frosting and use an electric handheld whisk to whip until thick, about a minute or two.
- Return the mix to the freezer for 15 minutes and then whip again until fluffy. Coconut oil and cream are very temperature-sensitive, so if this frosting is not cold enough, it won't thicken and fluff up to a pipeable consistency and if too cold, it will be granular and "bitty" if you try to pipe it.
- Pop half the frosting in a separate bowl and whisk in the crushed blueberries. Add the blueberry portion of the frosting back to the rest of the frosting, and run a spoon through it to create a swirl (without completely blending the two together).
- Your two-tone frosting is now ready to be piped or spread onto treats of your choice.
- If spreading the frosting, make sure you get a little of the blueberry and a little of the vanilla frosting onto your knife/spoon/spatula. If piping, spoon the frosting into your piping bag, ensuring you include amounts of both the blueberry and vanilla frosting.
Recipe Notes: Store unused frosting in an airtight container in the fridge for up to 7 days. The frosting will harden as it chills. If storing in the fridge for later use, allow it to be at room temperature for 20 minutes before using.