Friends! It’s frosting time because I have a cake coming your way soon that needs it BIG TIME. Shall we?
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.
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!
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.
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!
Cashew Buttercream Frosting (2 Ways!)
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.
- These frostings would be great on cakes like my Vegan Apple Gingerbread Cake, Vegan Birthday Cake, Gluten-Free Zucchini Cake, Pumpkin Cake, Pumpkin Roll, or even in my Vegan Whoopie Pies!
Video
Notes
*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.
hiba says
Hi Dana,Im hoping you can help me out with the following! i tried the tangy cream frosting and it didnt turn out smooth. Im trying to think what might have gone wrong given that it sounds like it should be pretty straight forward. The coconut cream i used was in the fridge so it wasnt liquid/creamy. Should it not be in the fridge? i also used an electric whisk the first time i took it out of the freezer and thats when it really crumbled. Is is a hand whisk better? Sorry for the multiple questions!
Thank you
Hmm, did you blend it all together first? And then whisk?
Hiba says
Yes i did. but there was no liquid to help it blend. The coconut cream i used was more on the solid given that it was in the fridge for quite some time. Im thinking perhaps that was the issue?
OK, so definitely use room temp coconut milk next time! And use a high speed blender if possible (we prefer Vitamix, which has a temper to encourage blending).
Hiba says
yes ill try that. Thank you!
Geneviève says
Wow! This frosting is the best I’ve ever made! I made the classic one and it’s just perfect! Amazing texture and wonderful taste!
Not to sweet like the “usual original” with powder sugar and I prefer it like that!
Thank you very much!
Whoop! We’re so glad you enjoy it. Thanks so much for the lovely review!
Ali says
Could I use some strawberry powder to flavor/ color it? also how would you keep the consistency similar to counteract the powder? Just add more coconut milk/cream? Thank you!
We’ve never tried that, but sounds lovely! Yes, we’d suggest adding more coconut milk/cream, as needed. Let us know how it goes!
Krista says
This sounds amazing and I’ll definitely be trying it out this holiday season. As I don’t like to give my family too much “junk”, I’m trying to make a gingerbread house this year with healthier ingredients. I know you said this will really soften when out of the refrigerator, but do you know any way to make it firmer so it can be used for a gingerbread house? Many thanks!! Looking forward to trying.
Hmm, you could try adding as little liquid as possible when blending. Or you could try making a frosting out of cashew butter, vanilla, and powdered sugar and/or a little maple syrup?
Mozhgan says
Is it good for making flowers for cake decorations?
Depending on the brand of vegan butter, yes. Earth balance remains the best one for mocking the texture of butter. We like the quality of ingredients of Miyokos better, but it does melt way easier so we wouldn’t recommend it for piping.
Danita Inwek says
Made this icing today and OMG! Wow it’s really good I’m so glad I went out on a limb to try this. I had all the ingredients but I was skeptical that I would like it to put on my homemade cinnamon rolls. I was blown away by how creamy and smooth the texture is and how much it resembled real frosting. I don’t know if I’ll ever make real frosting again if I don’t have to! This recipe was so amazing that I whipped up an additional batch of pumpkin spice muffins, and I put this on top. Soooo delicious. I can’t wait for my fam to try it too. I made the first option the sweeter frosting and I even now want to put it on bagels and breads. It’s really good.
We’re so glad you enjoyed it, Danita! Thanks so much for the lovely review!
Tara says
Made this to go with the vegan carrot cake and it was terrific! I ended up substituting the maple syrup with an apricot brandy syrup I had and it worked deliciously. I also only had salted cashews (shows me for not reading the label before picking them up!) but, because they were soaked in water and then I rinsed them for good measure, it didn’t make a difference. Easy recipe to make and excellent results!
LOVE that swap! Thanks for sharing, Tara!
Maya says
This recipe is amazing for a healthy alternative I added a bag of freeze dried strawberries and was the perfect strawberry frosting! Also topped it with fresh strawberries on a vanilla cake YUM.
Yum! Thanks for sharing, Maya! xo
Kat says
Quick tip that worked for me. I put it in the ice cream maker for 4 minutes instead of the several hours in the freezer. Worked perfect. (My 3 year old helped me to the point of not time left!)
This recipe is amazing I can believe its only sweetend with maple syrur!? This is my go to frosting now FOREVER.
Whoop! Thanks for sharing, Kat! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
elodie says
Hi, thanks for this recipe. is it possible to pipe this buttercream?
Hi Elodie, 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.
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!)
Whoop! We’re so glad it turned out well, Bridget! Thanks so much for sharing!
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!
We’re so glad you enjoy it, Fredrika! Thanks so much for sharing!
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?
Hi Dennice, We think so? We would probably recommend melted chocolate for best flavor/texture.
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?
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!
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 :)
We’re so glad to hear it, Yishyan! Thanks so much for the lovely review!
Roro says
Amazing!!!!!!!
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)
Thanks for the feedback, Cicely! We’re so glad you enjoyed the icing.
Luanne says
I totally agree! I find myself scrolling down all the time & it’s seriously a drag.
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!
Thanks for the feedback, Bridget! It’s on our ideas list.
Kanela says
Hello beautifull! I made this recipe was amazing thank so much ? greetings from Perú xxx
Tenielle says
I used roasted no salt cashews for the buttercream version and I thought it was delicious – thank you ?
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
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!
We’re so glad everyone enjoyed it! Happy birthday to your husband!
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!
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!
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!!
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
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.
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.
Hi Lindsey, we haven’t tried it. Let us know if you do some experimenting!
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.?
We haven’t tried that! It can be temperature sensitive. If you try it let us know!
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??
We haven’t tried that, but it sounds delicious! Let us know how it goes!
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.
Whoop! xoxo – thanks, Diana!
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
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!
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.
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.
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.
We’re so glad you enjoy it, Marta! Thanks for sharing!
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!
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.
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!
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!
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.
Laura says
Woooow! What a great idea to turn it into a cheese cake. This recipe I divine! My friend and I were swooning over it when I made it for the first time the other week lol. We couldn’t get enough of it!
Jay says
What’s something natural i could add to create a coloured frosting for a child’s birthday party?
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!
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.
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.
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!!!!!
Yes!
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
Hi Sarah, Another thick, non-dairy milk such as homemade almond might work- though we haven’t tried it. We would recommend this recipe instead for frosting made without coconut: https://minimalistbaker.com/date-sweetened-chocolate-frosting/
Enn says
Hi!
I also have to make my frosting coconut free (22 year vegan just developed soy & coconut allergy!! Ahhh!). Making your vegan/gf carrot cake for my kid’s birthday but unsure how to frost…the chocolate frosting just won’t do. How can one exist in this world without coconuts & soy?
Those are definitely tricky allergies! A thick, homemade cashew cream is the closest sub for coconut milk usually!
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!!
We haven’t tried it, but we think it would be good! Let us know if you give it a try!
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?
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!
rashooshi Hatem says
Hello in my country there’s non of the coconut ingredients… Is there substitues…. thanks.. ?
Another thick, non-dairy milk such as homemade almond might work- though we haven’t tried it. We would recommend this recipe instead for frosting made without coconut: https://minimalistbaker.com/date-sweetened-chocolate-frosting/
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 :)
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 :)
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! :)
Hi Julie, it should keep 5-7 days in the fridge. Hope that helps!
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
Just cover them by 1 inch with water. Then drain, rinse, and DO NOT add the soaking water to the blender.
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?
I’m coming up with a coconut-free version soon – stay tuned!
isabelle says
Help! the cake looks raw. Its very mussy inside??? What did I do wrong?
Hi Isabelle, which cake are you referring to? We would love to help, if possible!
Linda says
Excellent icing. I have a die-hard vegan friend and she went nuts for this! Pun intended. I made the classic.
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. ?
So glad to hear this, Emily! Thanks for the lovely review!
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!
Canned coconut milk that is typically used in curries. Hope that helps!
Connie says
When you mentioned “freeze it in the freezer for 45mins then whisk” x 2, how long do I whisk it for by hand? Thanks
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!
Connie says
Can I use slightly roasted cashews? Will it change the taste and texture? Will the Colour turn out to be brown Thanks
Hi Connie, we don’t think it would work with roasted cashews- it could impact the taste and texture. Hope that helps!
Connie says
Thanks for your quick reply
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?
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!
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
Keeping the cake cool will definitely help and it should be fine if prepared ahead! Let us know how it goes!
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!
Hi! We use caloriecount.com to calculate our nutritional info!
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?
Hmm we haven’t tried and can’t say for sure. If you give it a try though, report back! Good luck, Ana!
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?
Yes, that will work!
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.
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.
Yes, that is likely the reason!
Karin says
This is simply the BEST frosting I ever tried!! Thank you so much for sharing it :)
We’re so glad to hear that, Karin!
Scott Grenerth says
This was perfect with your carrot cake recipe! I love the flavor, the texture and the easy recipe.
Thank you!
Yay! We’re glad you enjoyed it, Scott!
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?
Nettie says
Hello, do you know if this recipe would work using cashew butter instead of cashews?
thanks!!!
Hmm I’m not so sure that would work, Nettie! I’d recommend using cashews for the best success.
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?
It’s not overly coconutty but the flavor is definitely there.
Aurora says
hi can i used this cream for piped flowers ? thx
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.
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! ??
We’re so glad you enjoyed it, Megan. We like your word choice :P
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?
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.
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
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!
Glad to hear it, Catherine!
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!
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.
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!
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.
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 :)
I think the vegan butter would work, but am not sure about apple cider vinegar.. if you give it a try, report back!
natalya says
would this work with macadamia nuts vs cashews?! thanks
Hmm we have not tried and can’t say for sure, but if you do, report back!
Cait says
Does the canned full fat coconut milk have to be cold when you use it (in place of the yogurt?)
Nope! Just shake it all up (until well mixed) and pour it in at room temperature.
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!??
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!
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…
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!
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 :)
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!
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.
Eva says
Does this make enough to frost an 8″ 2 layer cake? thanks!
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)!
Eva says
Ok! Thanks…planning on frosting my son’s birthday cake and cupcakes tomorrow!! :-)
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.
Harry says
What nut be be best to substitute cashews?
Probably peanut butter, but it would taste like peanut butter.
Christy says
Could you use light coconut milk?
Sorry Cristy, it won’t work the same with light coconut milk! I would recommend full fat coconut milk!
Christy Johnson says
Thanks for letting me know :)
marie says
If you leave the cake with frosting at room temperature does it go runny?
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!
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.
Michelle says
oops never mind wrong recipe sorry :)
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!
Kari says
Thank you for this awesome recipe! Perfect for piping. Love it! This will be my go to frosting.
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.
Isabel says
Could I put this into an ice cream maker to speed along the freezing process and maybe incorporate some air?
cakespy says
A+ for creativity and deliciousness! Thank you for this recipe! -cakespy jessie
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
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….
Use refined for a less prominent coconut flavor. But both are mild. I prefer unrefined.
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
June says
Cannot WAIT to make this one! Always looking for that good frosting…and waiting on the cake recipe promised!
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. ?
Hope you love it!
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.
You can add more but I found this sufficient.
Diahann says
Thanks Dana! Do you think this would be suitable to pipe with?
I think it would!
jill says
Would butter work in place of coconut oil? (BUTTERcream…haha)
It should!
Magda says
Could I use a food processor for this?
No, it won’t make it smooth enough.
Kirsty says
I’ve used my food processor and got it pretty smooth. Takes about 15 mins though.
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!
No I just shake it all up (until well mixed) and pour it in at room temperature.
Christine says
Do you have a substitute for coconut milk or coconut yogurt? I really don’t like the taste of coconut.
Thanks!
Christine
Another thick, non-dairy milk such as homemade almond maybe?
Christine says
Thanks, I’ll give that a try.
Nicole says
Can you add cocoa to make it chocolate also?
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.
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
Kitchen Physician says
I’ve made this before with almonds- best to remove the skins – the taste is divine!