Cashew Buttercream Frosting (2 Ways!)

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Whipping Creamy Cashew Buttercream Frosting in a mixing bowl

Friends! It’s frosting time because I have a cake coming your way soon that needs it BIG TIME. Shall we?

Cashews, lemon juice, and other plant-based ingredients for making Creamy Cashew Buttercream Frosting

This frosting is not only simple – 8 ingredients required – but it also comes with 2 flavor variations: “Classic” and “Tangy Cream Cheese.”

The first is great for instances when you want a vegan buttercream for things like Funfetti Cupcakes, and the second is preferred for cakes that call for cream cheese frosting like Zucchini Cake!

I know. It’s so exciting I can hardly stand it.

Blender with ingredients for making vegan Cashew Buttercream Frosting

The base for these frostings is soaked cashews.

For the classic, I go with coconut milk and lemon juice. And for the tangy, I go with coconut yogurt (!!) and apple cider vinegar, which provides that cream-cheese-like flavor.

Both versions are naturally sweetened with maple syrup, and they get even more flavor from vanilla extract. The result is a creamy, dreamy cashew cream that chills perfectly into frosting texture!

Pouring blended frosting ingredients into a mixing bowl

Your cashew cream just needs some time in the freezer with occasional whisking and then blending to get that quintessential buttercream texture. The transformation is magical.

Whisking vegan Cashew Buttercream Frosting in a mixing bowlFreshly whipped Cashew Buttercream Frosting made from simple ingredients

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

Thick
Creamy
Rich
Decadent
Naturally sweetened
& So delicious

This would make the perfect frosting option for things like cupcakes, cakes, cookies, and more! I think it would be especially delicious on my Vegan Sugar Cookies, 1-Bowl Pumpkin Bread, and my Gluten-Free Zucchini Cake.

If you try this recipe, let us know! Leave a comment, rate it, and tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Bowl of spreadable vegan Cashew Buttercream Frosting on a cutting board

Cashew Buttercream Frosting (2 Ways!)

Rich, thick, and creamy vegan "buttercream" frosting made with cashews! Naturally sweetened, easy to make, and perfect for cakes, cookies, and more!
Author Minimalist Baker
Print
Spoon and bowl of Cashew Buttercream Frosting on a wood cutting board
4.67 from 30 votes
Prep Time 6 hours
Total Time 6 hours
Servings 8 (1/4-cup servings)
Course Dessert, Frosting
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5-7 Days

Ingredients

CLASSIC CASHEW "BUTTERCREAM" FROSTING

  • 1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)
  • 1/2 cup full-fat coconut milk or cream
  • 3-4 Tbsp maple syrup
  • 1/4 cup melted coconut oil* (adds richness and helps firm up)
  • 1/4 tsp lemon zest
  • 1-2 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt

TANGY CASHEW “CREAM CHEESE” FROSTING

  • 1 1/2 cups raw cashews (soaked in hot water 1 hour or cool water 6-8 hours)
  • 2/3 cup Coconut Yogurt or Coyo Coconut Yogurt (OR sub 1/2 cup (120 ml) full-fat coconut milk or cream)
  • 3-4 Tbsp maple syrup
  • 1/4 cup melted coconut oil* (adds richness and helps firm up)
  • 1 1/2 - 2 tsp apple cider vinegar (more for tangier frosting)
  • 1/4 tsp lemon zest
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt

Instructions

  • Soak cashews in very hot water for 1 hour or in cool water for 6-8 hours. Drain thoroughly and add to a blender. To the blender, also add remaining ingredients, depending on which style of frosting you're going for.
  • Blend until creamy and smooth, scraping down sides as needed. It's important to get the frosting as creamy and smooth as possible, so blend on high with a high-speed blender until the texture is silky and smooth.
  • Taste and adjust flavor as needed, adding more maple syrup for sweetness, vanilla for vanilla flavor, or (if making the tangy frosting) more apple cider vinegar or lemon zest for tang.
  • Transfer frosting to a medium mixing bowl (with room to blend / whisk) and cover. Place in the freezer and chill for 45 minutes. Then remove from freezer and whisk. Freeze for another 45 minutes - 1 hour and whisk again. Then leave in the freezer until semi-firm to the touch (cheesecake texture // ~ 2-4 hours) and use a hand mixer (or whisk) to blend until creamy and smooth. Depending on how firm your frosting is, this may take a little work at the beginning as it softens. If too thick, microwave in 15-second increments until blendable (or leave out at room temperature to soften).
  • Your frosting is ready to use! Or it can be stored in the refrigerator up to 5-7 days (or the freezer 1 month). The nature of this frosting is like most other frostings in that it will soften out of the refrigerator. So, if serving a cake with this frosting, it's best to keep the cake refrigerated. Once ready to serve, it is fine staying out of the refrigerator for several hours.

Notes

*If avoiding oil, omit. The frosting should still firm up, but it won’t be as creamy.
*Because the recipes are very similar, I included one nutritional information estimate for both. It is a rough estimate for 1 quarter-cup serving calculated with full-fat coconut milk and lesser amount of maple syrup.
*Recipe makes ~2 cups frosting.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup servings Calories: 243 Carbohydrates: 12 g Protein: 3.8 g Fat: 21.5 g Saturated Fat: 11.7 g Trans Fat: 0 g Cholesterol: 0 mg Fiber: 1 g Sugar: 5 g

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  1. Bridget says

    Just made this recipe tonight with my super picky boyfriend and it was a total hit!! He loves all things dairy, so it speaks very highly that he would eat this frosting slathered on a cake, or straight with a spoon. We borrowed a friend’s Vitamix, which was incredible and a total game changer…the frosting was ice-cream-milkshake-level smooth! Would definitely make again (and maybe double it too!)

  2. Fredrika says

    I have used this recipe for carrot cake frosting many many times and it’s phenomenal. Absolutely perfect. I have also tried it on banana bread and that was good too.
    I love how simple but amazing this recipe is.
    I have to make a carrot cake today but have no cashews at home so I’m trying almonds. Let see how it goes!

  3. Dennice says

    Can this recipe also be used as a chocolate buttercream? I prefer the ingredients used for this buttercream to your other chocolate frosting recipes. Any advice on how to incorporate chocolate?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dennice, We think so? We would probably recommend melted chocolate for best flavor/texture.

  4. Dylan says

    Just made the buttercream and it has been sitting in the freezer for 45 – 90 minutes and I just realized I forgot to add the coconut oil!!! What do I do!? Omit completely or add in now?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, you could either see how it turns out without it or add back to a blender with the melted coconut oil. Let us know how it goes!

  5. yishyan says

    wow!!! I made this last night in preparation for my mum’s birthday cake today. I was unsure because I did not properly measure everything to scale but it came out delicious and smooth and just like actual buttercream but much healthier. This morning, I checked on it and it was thick and wow, taste great. Thank you so much, love it :)

  6. Cicely says

    Can you please put the method and ingredients at the TOP of the page? Its so frustrating when you want to check a recipe quickly and have to scroll through all these massive photos and long paragraphs. I struggle so much with blog post recipes because of this and most vegan recipes are on blog posts!

    The icing I made using this recipe was amazing though! Defo made too much, had to make an extra cake just to use it up (the icing lasted a week in the fridge)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks for the feedback, Luanne. We’re always looking for ways to improve the user experience, so I’ll be sure to pass it along.

        • Bridget says

          I think an easy fix would be to add a “Jump to Recipe” button at the top of the blog posts – that way, those who would like to scroll can, and those who need the recipe quickly can jump right to it! I haven’t tried this recipe yet, but I am planning on making it tonight!

  7. Tenielle says

    I used roasted no salt cashews for the buttercream version and I thought it was delicious – thank you ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Tenielle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Catahoula Gal says

    My husband was celebrating a milestone birthday but we were under stay-at-home orders during the COVID-19 pandemic. I made this frosting and it was a HUGE hit with both of us plus our kids. Seriously delicious! I didn’t make the tangy version, but found that I did add more lemon zest to the frosting after making it the original way. Make it and you’ll be so glad you did!

  9. Brittany says

    I’ve made this frosting several times and LOVE it! But I am curious to know what would happen if you subbed roasted (no salt) cashews for raw. Would it still work?

    My hubby went to the store and I forgot to specify “raw” cashews. With the current situation I’d prefer not to go and return them just for one item. Let me know what you think please! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brittany, we haven’t tried it with roasted, but we don’t think it would taste as good. Let us know if you try it!

  10. Rhonda says

    We’ve allergies to all nuts at home. Can we sub cashews with sunflower seeds? Have you tried this with success? I need a frosting which holds up well and can be left out at room temp for abit. I’ve tried whipped coconut cream but I find it melts too quickly so looking for alternatives. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rhonda, we aren’t sure that would work as the flavor of sunflower seeds is a lot stronger than cashews. But if you give it a try, let us know how it goes!

      • Marie says

        Hello,
        I was wondering if this recipe would work for piping flowers.
        Thank you for taking the time to reply.
        Marie

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Marie, It can be used in piping if it’s thick enough! But it can’t stay out of the refrigerator too too long as it’s prone to melting more than traditional buttercream.

  11. lindsey says

    I’m interested in trying the CLASSIC CASHEW “BUTTERCREAM” FROSTING. I’m curious about replacing the coconut milk/cream with chickpea aquafaba? Has anyone ever tried this? I’m hoping to reduce the amount of saturated and trans fat in the recipe.

  12. Fahria says

    Im interesting to try this for piping flower because can touch and look like easy to handle. my question is this butter cream suitable for warm weather like my country (indonesia).?
    It is easy melting on warm temperatures.?

  13. Debbie Clem says

    I love this recipe and use it everywhere I can. I always have some in the freezer in a piping bag ready to go. I want to use it on hot cinnamon rolls instead of traditional powdered sugar glaze. Do you think it would work??

  14. Diana Demco says

    I made this to frost the Vegan Carrot Cake. I went for the classic version. And…oh my! All my expectations were exceeded. I dipped my finger in to taste it for the first time and I fell in love! Like, really. This buttercream frosting left me going “mmmmmmmmmmmmmm” longer than I’d like to admit haha! It’s so creamy and all the flavours blend beautifully. It was totally worth the preparation process.

    • Jane says

      Are we to used full fat canned coconut milk here, or some other type coconut milk?? I know some recipes say to refrigerate a can and just use the coconut milk, leaving the water, as it separates when chilled…. just want to make sure I use the right thing!
      Thanks

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jane, you can use full-fat coconut milk or leave it overnight and only use the cream portion. Depends how rich you want it to be. Hope that helps!

  15. Alison says

    I’m sorry I don’t see vegan butter on the ingredient list and kept seeing comments about using it. Confused?
    Also…does it taste like lemon? I don’t want lemon flavor just vanilla.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alison, the lemon just gives it a bit of tang. You can try starting with less, if concerned. For the vegan butter, that is if replacing the coconut oil with vegan butter.

  16. Marta says

    I made classic one for the carrot cake (also by Minimalist Baker) yesterday and it is just awesome. The texture is almost like whipped cream my mum would put on meringue fruit cakes (a slightly little bit tangy as well), heavenly smooth. I put it to the freezer only once, but I believe it would make great ice cream (with a bit more of sweetener, perhaps). I’m not sure how you know it can last in the fridge for 5-7 days – I’m struggling not to get some every time I open the fridge ;) Thanks for an awesome recipe. I guess I’m warming up to cashews.

  17. irena kiezman says

    Hello! i made the recipe and it was very delicious! i wanted to pipe flowers with it, and i am afraid i ruined the texture by adding gell food colouring, was it a mistake? because after i piped 2 flowers the texture became very soft and i couldn’t continue. what food colour would you recommend to use with this recipe? thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Irene, it sounds like it was out of the fridge too long. It can be used in piping if it’s thick enough! But it can’t stay out of the refrigerator too too long as it’s prone to melting more than traditional buttercream.

      • irene says

        thank you for the quick response! it was out of the fridge about 15 minutes and already was starting so soften up, i managed to pipe 2 flowers and than i couldn’t because it was already soft. if i want to use it for piping, what can i do better next time? i did all the freezing stages.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          The brand of vegan butter will make a difference. Earth balance will work better than Miyokos as it doesn’t melt as easily. Hope that does the trick!

  18. Judith Brighton says

    I failed to read the instructions through, and now that I see there is a lot of freezing and thawing, I don’t have time! I will try this with minimal freezing, and see what happens!

  19. Delilah says

    Made the recipe for regular vanilla buttercream but I did not have any lemon on hand which is what made it lack that special something, so don’t omit it by any means. I actually quadrupled the recipe expecting to top lots of vegan cupcakes but when my son told me he would rather eat it with a spoon than have it “ruin” his cupcakes I made a coconut whip instead. This frosting came out delicious BUT it is a bit heavy, it is creamy and perfectly sweet but when I ate a few teaspoons it felt like I ate a big meal (it is made of nuts.) So I saved it for a few days in a big tupperware and when I finally got lemons I zested and juiced them to add to the frosting and proceeded to put it in a springform pan with a walnut date crust (from this site) to freeze. It made a lovely “cheesecake” haha.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Beet juice = pink or red
      Freeze-dried strawberries / raspberries = pink or red
      spirulina = green
      blueberry juice = blue

      Just be careful to add small amounts or the consistency can be affected. Good luck, Jay!

  20. Faizah says

    Hi Dana, is this recipe suitable for making flowers to decorate cakes? I have seen some tutorials flowers piping using cashew buttercream.

    Thank you for sharing the recipe. Hope to hear from you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Depending on the brand of vegan butter, yes. Earth balance remains the best one for mocking the texture of butter. I like the quality of ingredients of Myokos better, but it does melt way easier so I wouldn’t recommend it for piping.

  21. Ashley says

    Could I use honey instead of maple syrup? The syrup that’s available where I live isn’t good. Excited to try this!!!!!

  22. Sarah says

    Hi, I’m on a special diet that excludes coconut. I was wondering if you think this might work with soymilk and/or silken tofu instead of the coconut milk/cream. I know that in the latter case, you’re adding more fat which soy products don’t provide. But, raw cashews are the only nuts I can have, so almond milk or something along those lines is out for me too. Would appreciate your thoughts! Thanks

  23. Claire says

    Hi! Do you think the classic buttercream would work with your 1-bowl vegan chocolate cake? Or would the chocolate-coffee-coconut-cashew flavor combo be overwhelming? Normally I would use the frosting recipe suggested with the cake, but my fiancé doesn’t like the taste of vegan butter. Thank you so much!!

  24. John says

    When you blend this , do you need to scrape it out of the blender using a spatula ?
    Would a food processor work instead of a blender ?
    Which makes a creamier frosting , full fat coconut milk or coconut cream?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi John, to get the most out of the blender- a spatula is ideal (but a spoon would get most of it). We haven’t tried a food processor, but don’t think it would get smooth enough. And coconut cream would be more creamy than coconut milk. Hope that helps!

  25. Laura says

    Hi,
    I was wondering if cocoa butter would work instead of coconut oil in cashew frosting recipes to get that white chocolate flavour?
    Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we haven’t tried that and aren’t sure whether it would work- it might! Let us know if you do some experimenting :)

  26. Julie says

    I want to make this to frost my birthday cake, but I’m wondering if I can prep this in advance. And if so, how long does it keep in the fridge?

    Thanks! :)

  27. Sophie says

    Hi, I’m making the vegan and gluten free carrot cake for the second time (it’s amazing!) but want to try the cashew nut cream cheese frosting this time. How much water will I need to soak the cashews? And also will I include the water when I come to wizzing them up? Thanks, Sophie x

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Just cover them by 1 inch with water. Then drain, rinse, and DO NOT add the soaking water to the blender.

  28. Chelsea says

    I don’t like coconut, is there anything I can sub for coconut cream? Or does it not come through in the flavor anyway?

  29. Linda says

    Excellent icing. I have a die-hard vegan friend and she went nuts for this! Pun intended. I made the classic.

  30. Emily says

    Made it twice with the tangy cashew frosting. So amazing!! My boyfriend is a chef and super picky about everything and he said it was the best cake he’s ever had. I did use regular whole wheat flour instead of gluten free flour though. ?

  31. Minnie says

    When you write coconut milk, do you mean the stuff that you buy in cartons which is a substitute for typical cow’s milk, or what can be found in tins that is typically used in curries? Thanks, can’t wait to make this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Connie, we recommend mixing it until it is all mixed well- the hardened outer layer and the softer inner layer should be fully combined. Hope that helps!

  32. Connie says

    Can I use slightly roasted cashews? Will it change the taste and texture? Will the Colour turn out to be brown Thanks

  33. Christian says

    What’s the purpose of all the freezing, whisking, and thawing? I would think it would firm up just fine in the fridge?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We find that this method yields the best texture, but if you try it in the fridge, we would love to hear how it turns out for you!

  34. Connie says

    Hi, I have a number of questions, really hope you can help. Will the frosting hold up when temp is about 92F (I live in a tropical country)? I can put some ice packs around the cake, will it help to keep it cool? Can I frost my cake 1 day before the actual day and leave it in the fridge? Will the frosted cake dry up? Will the frosting make the cake soggy if i frost it 1 day ahead? Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Keeping the cake cool will definitely help and it should be fine if prepared ahead! Let us know how it goes!

  35. Arathi says

    Hi Dana,
    I have a small query, I see that you have posted nutritional information for the recipe. Please can you guide me as to how we can calculate the nutritional breakdown for the recipe.
    Thanks!

  36. Ana says

    Would this frosting work in the same way that traditional buttercream does to do a crumb coat/thin layer on a cake that will be cover and decorated with fondant?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm we haven’t tried and can’t say for sure. If you give it a try though, report back! Good luck, Ana!

  37. Katherine says

    I really love the consistency of this frosting and the fact that it does not require any powdered sugar.
    Can I color the frosting with a natural food coloring like Watkins Food Coloring?

  38. yesim says

    hi, I just tried it but I think did something wrong. It looks like humus right now not creamy. I used hand mixer and suddenly It’s not creamy any more. Taste is pretty good but I don’t know why it isn’t that silky. Is that because of hand mixer? What do you think? What did I do wrong? thank you.

  39. yesim says

    hi, I just tried it but I think did something wrong. It looks like humus right now not creamy. I used hand mixer and suddenly It’s not creamy any more. Taste is pretty good but I don’t know why it isn’t that silky. Is that because of hand mixer? What do you think? What did I do wrong? thank you.

  40. Scott Grenerth says

    This was perfect with your carrot cake recipe! I love the flavor, the texture and the easy recipe.
    Thank you!

  41. Stephanie says

    I made the first version, and used golden syrup (maple flavour) instead of maple syrup. I also added 2tbsp icing sugar just to keep it more stable. I have two questions. 1. Can I freeze it?
    (alot leftover) 2. I used it to ice my red velvet cake, but after a day, it seems the color of the cake starts to steep into the. White icing, leaving it looking yellow like. The icing seems to dry out on the top of the cake after one day and isn’t aesthetically pleasing . Is this normal?

  42. Alex says

    I am in the process of making this carrot cake for this weekend and am unsure of what icing to use ! I wanted to make this cashew buttercream but am worried it tastes a lot like coconut … do you find this very coconut-y?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It can be used in piping if it’s thick enough! But it can’t stay out of the refrigerator too too long as it’s prone to melting more than traditional buttercream.

  43. Megan says

    WOW- just INCREDIBLE! This tastes just like cream cheese, but WWWAAAAYYYY better. Would be amazing slathered on bagels. Yep… I used the word slathered. It’s just that good! Thank you! ??

  44. Rachael says

    I’m making this buttercream for my daughters smash cake for her first birthday. I was wondering if this buttercream would be able to be able to be used with a piping bag?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It can be used in piping if it’s thick enough! But it can’t stay out of the refrigerator too too long as it’s prone to melting more than traditional buttercream.

  45. Lilly says

    Love it. I had made it with almond flour and maple syrup only and its fantastic and 2nd time with vegan butter and dates only….
    Also I made it with cashew, MELT ( it’s not salty) vegan butter and raspberries and blueberry’s.
    there is no end to it

    THANK YOU

  46. Catherine says

    I made the classic version minus the coconut oil & it was rich, silky and delicious! It wasn’t as stiff as regular buttercream frosting but I believe if you added the oil it definitely would be. Loved this paired with the 1 Bowl Gluten Free Vanilla Cake. This is amazing and made with healthy wholesome ingredients too!

  47. Laura says

    I was planning on making plain coconut cream frosting with chilled coconut cream (as per most recipe directing to chill for 24 hours) and came across this recipe and thought I’d give it a shot, but my coconut cream had been in the fridge for 24 hours and had totally solidified. I just separated the cream from the water in the can, leaving the water out. Worked great! I don’t think mine will need the 2-4 hours in freezer, as it is already quite firm after second round of 45 minute set/freeze. This may be a way to speed things up if you chill the coconut cream.
    Was VERY pleasantly surprised by taste, i went heavy on the lemon and its rich but light and zesty, will definitely make again!! Thanks!

  48. Heather-Marie says

    Hi! Thank you for all of the amazing recipes! I made this cake for Easter and it was a HIT! I did struggle with the frosting. I made the cashew buttercream. Besides the hours that it took to make/set, my blender was just not strong enough to cream. Could I substitute cashew butter? Or would that be weird?? I want to make it again this weekend. I loved the flavor of the frosting but looking a short cut.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! We’re glad you enjoyed it even though it was a bit tricky! We haven’t tried substituting cashew butter and can’t say for sure, but if you give it a try, report back!

  49. Andrea C says

    This was an easy recipe. I am cutting all cane sugar out of my diet and I am still getting use to sweetness that comes from more healthy choices. This has a great flavor but leaves a “what is that” flavor in your mouth. My husband liked it and he is my biggest fighter of the cutting of cane sugar. I struggled with the balance of liquid to get it smooth enough. I felt my frosting was too runny but I know that was my fault. I will use this recipe again.

  50. Ella says

    Hi- this looks great !! Do you think I could sub the apple cider vinegar for lemon juice and the coconut oil for vegan butter? Thanks :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      I think the vegan butter would work, but am not sure about apple cider vinegar.. if you give it a try, report back!

  51. Aja says

    Divine recipe! I wasn’t sure if everything would come together well (especially the acv) but I was wonderfully surprised! It was tangy, rich, creamy and all natural! My new go to! Keep making the recipes and I will keep trying them!??

  52. Diana says

    I’m not sure where I went wrong with the recipe except I wanted a bit more tang and sweetness so I added about a teaspoon more of vinegar and 2 tablespoons of maple syrup. Everything went well until I got it to beat it after the 2 hours in the freezer. The top was firm like cheesecake, I started beating it and at some point it broke (kind of curdled) so I kept whipping and eventually it came together but was still weeping. So I decided to leave it to get to room temp and then whip again and now it’s pretty runny not fluffy at all. I was hoping I could pipe at least a soft border with this. Btw, flavor is amazing!
    Any tips? Thx

    • Maria says

      This happened to me too! It was creamy and beautiful and then I beat it and it lost its nice texture. Any tips to troubleshoot, Dana? Thank you!

  53. Dr Karen Hoving says

    Hi!
    I’m not sure anyone will find this (as it it Thanksgiving week). But I am on a strict WFPB diet- NO OILS AT ALL. Any thoughts from anyone on a coconut oil substitute? Usually ppl suggest apple sauce for oil but my gut says, “UGH , just no.” (I am not trying to be a pain, have lupus/RA am doing a protocol for health reasons). If it can’t be done, I found a recipe for Coconut Whipped Cream. But would love to try this. Happy Holidays to all…

  54. Marykate says

    Hi!! Is there a way this would work without cashews? I need to make icing for my daughters 1 yr smash cake but I am afraid to have nuts in it. She’s great with coconut!

  55. Lauren says

    Hi, this looks great! If I want to make this ahead of time, at what point do you store it in the freezer..? Do you still whisk x2 at 45 minute intervals then store it until you need it..? I have just made a batch for my sons first birthday cake cake :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lauren! Make the frosting, and then store it in the fridge until you are ready to use. It lasts in the fridge for 5-7 days!

  56. Jenny says

    This is a wonderful alternative to conventional frosting. I used the regular recipe but added more lemonjuice and a bit of apple cider vinegar and added a bit more maple syrup to taste. It’s so good. Gets pretty thick in my freezer, I think 30mins is enough for me. Thank you for this fab recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eva! It should be enough, but if you are worried you can double the recipe, as it can be stored in the refrigerator up to 5-7 days (or the freezer 1 month)!

      • Alex says

        Made it with regular all purpose flour and came out gummy and dense :(.. What I was not sure of was to use around the same weight of flour (around 316 grams) or by cups..(3 cups) because just over two cups of flour was 316 grams… Disappointing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie!The nature of this frosting is like most other frostings in that it will soften out of the refrigerator. So, if serving a cake with this frosting, it’s best to keep the cake refrigerated. Once ready to serve, it is fine staying out of the refrigerator for several hours!

  57. Lindsay Nelson says

    ok. not bad. pretty good. fun to make though! and pretty easy. probably wouldn’t make again but was a good experience.

  58. Erin says

    I made this with your vegan gluten free carrot cake and it was a huge hit even when people found out that I didn’t make a traditional cream cheese icing. The process was a bit long but worth it as long as you plan ahead!

  59. Alice says

    Made this to go with your carrot cake recipe and it was delicious! I made the second option but omitted the vinegar, I had to add a little water to get it to blend smoothly and it was still quite thick and only needed 30 minutes in the freezer. Next time I might try using less cashews or add more coconut yohgurt. Amazing to finally have an alternative to icing sugar and butter.

  60. Isabel says

    Could I put this into an ice cream maker to speed along the freezing process and maybe incorporate some air?

  61. Rivy says

    Best vegan frosting consistency I’ve ever had!!( using only health natural ingridients of course. I’m sure you can make vegan frosting with earth balance and stuff like that that would have a great frosting like constinincy,but I don’t use that stuff..) so ya I’m gonna frost everything with this amazingness. And maybe die it pink with beets one day? Thanks Dana

  62. Michelle says

    When using coconut oil, is it refined or unrefined? I’m worried about a taste that’s too coconutty but not sure how unrefined would be….

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Use refined for a less prominent coconut flavor. But both are mild. I prefer unrefined.

  63. littleblackdomicile says

    I’m with the guy and the spoon! Except, does anyone remember eating icing between 2 saltines as a kid? We like these better than the cake!-Laurel

  64. June says

    Cannot WAIT to make this one! Always looking for that good frosting…and waiting on the cake recipe promised!

  65. James | Thyme to Mango says

    Naturally sweetened Cashew buttercream… heaven! I would say I’m now planning on making a cake, so I can use this recipe but… I’d be lying. I think I’m going to be making this then eating it with a spoon, because I’m classy like that. ?

  66. JD says

    is this not very sweet with only 3 to 4 tablespoons of maple syrup? I mean most traditional frosting uses at least a cup of sugar if not several.

  67. Avril says

    Hi Dana, do you have to drain off the water from the can of coconut milk? And do you have to refrigerate the coconut milk to firm it up beforehand? Looks delicious, can’t wait to try it out!

  68. Christine says

    Do you have a substitute for coconut milk or coconut yogurt? I really don’t like the taste of coconut.

    Thanks!

    Christine

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so? I would probably recommend melted chocolate though for best flavor/texture.

      • Psyche says

        Thanks for this reply, Dana. I’m going to make this tomorrow, with two flavors, plain and chocolate, and was wondering the same thing — if I could add chocolate.

  69. Ashley says

    Hi Dana! Do you think one could substitute almonds for cashews?! Or perhaps add almond-based buttercream to your never ending list of new recipes to work on, please!

    Thank you!
    A