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Cinnamon Vanilla Bean Frosting

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This is a wonderful recipe if you are looking for a light, neutral tasting frosting.  You can always increase the cinnamon if you really want to amp up the flavor.  Often we see raw frosting using mainly cashews as the base, but I have been trying to create more alkaline recipes so I used more almonds than cashews this time.  It turned out so scrumptious!  You will also notice that I used stevia as the only sweetener, this was for two reasons.

The first is, I wanted to keep the frosting more alkaline and secondly, I wanted  to keep the color more of a white/cream.  If I had used agave, coconut nectar or maple syrup, it would have been much darker.  Raw honey might work though.  Anyway, you can sweeten as you see fit.

Do be aware that if the frosting is exposed to air after about a day it will start to darken.  This doesn’t affect the flavor but you do lose that cream color.   This frosting will remain semi-soft so I recommend that you keep your frosted dessert stored in the fridge till serving time.

When making this recipe, you can use all cashew or all almonds.  I was pretty happy with the mix.  Oh, gosh, before I forget… one important thing about using almonds… to get the creamy white color, you will need to remove the almond skins after they are finished soaking.   If you are new to this process, there is a link below on how to go about it.  It’s actually kind of fun and might be a cool thing to get the kids involved with.  Just be aware, you will have a few flying almonds.  :)

Ingredients: yields 1 1/2 cups

  • 1/2 cup raw cashews, soaked 2+ hours
  • 1 cup raw almonds, soaked and skinned
  • 1/2 cup water
  • 1/4 cup coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1 vanilla bean pod
  • 1/2 tsp liquid stevia
  • 1/2 tsp ground cinnamon
  • 1/8 tsp sea salt

Preparation:

  1. In a high-speed blender, combine the cashews, almonds, water, coconut oil, vanilla extract / pod, stevia, cinnamon and salt.  Blend until creamy and grit free. Depending on the blender, this can take 1-5 minutes.  Stop occasionally to scrape down the sides, this is a good time to test the frosting for creaminess.
  2. Use right away or if the frosting is too soft to apply, place in an airtight container and put in the fridge to chill.
  3. This frosting should be good for 5-7 days.

Additional Cake Tips:

  • How to frost a cake.  Click here.
  • How to slice a cake.  Click here.
  • How much frosting is needed for a cake? Click here.

Cake Frosting Tools:

Blender cleaning tip:  to clean the blender after scraping out as much of the frosting
as possible…pour 1-2 cups of almond milk into the blender and process
on high for 20 seconds.  Not only will the blender be so much easier to clean,
you have now been rewarded for all your hard work with
Cinnamon Vanilla Bean Almond Milk Drink® !

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10 thoughts on “Cinnamon Vanilla Bean Frosting

  1. Janel says:

    I appreciate your focus on being more alkaline! this looks great. could I substitute the cashews with macadamia or something else? I can’t have cashews.

    • amie-sue says:

      Hi Janel,

      You could try all almonds for it. Macadamias would taste good as long as you can get them smooth enough. :)

  2. Denise Mussell says:

    Hi, can you suggest an alternative for coconut please?

    • amie-sue says:

      Hello Denise,

      The coconut oil is used for nutrition and to body to the frosting. You can try omitting it and adding in more nuts. amie sue

  3. Mary Beth says:

    Do you have any recommendations for flavor substitutes if one has a cinnamon and vanilla allergy? I usually just leave them out, but then it’s just nut frosting…any suggestions?

    • amie-sue says:

      Hello Mary Beth, You can try almond extract instead of vanilla and as far as the spice goes, goodness you can try some cardamon, clove, nutmeg, pumpkin spice (might have to make your own ommiting cinnamon)…. it will change the frosting flavor but it will still be good. amie sue

  4. kate says:

    Hi, Amie….i was noticing your peeled almonds in the photo, and they look like good ones. Are they truly raw (they look it) or pasteurized? And where do you get yours? I recently found some at our local store that are truly raw, and so different from the ones that are pasteurized at our coop. I’ve discovered that after soaking, if the skins slip right off, they are steam pasteurized, but if you really have to peel them, they are raw, and have not been heated. I’ll be interested to know what you are using. thanks, k.

    • amie-sue says:

      Hi Kate… I get my almonds from various places. I had gotten these in Tucson when we were there. The raw food meet up group there purchases large quantities and then shares the sale price with those in the group. They are raw. I just tried some Earth Circle Organics and they were the best raw almonds that I have ever tasted! I couldn’t get over how they smelled and tasted. I will be ordering from the again!

      Have a great day! amie sue

  5. Pamie Forte says:

    Anxious to try this recipe. Like all your recipes – I am sure it’s divine! I was wondering – do you think adding a teaspoon or two of raw lemon juice might curb the darkening of the icing? I would not think it would change the taste much but perhaps giving it a richer “cream cheesy” flavor…if anything. ??? Thank you for your input on where you purchase the nuts too. I have been all over the Internet looking and still have not found who I would go with. Will check out the website for Earth Circle Organics. Thank you. :-)

    • amie-sue says:

      Hi Pamie,

      Thank you for the kind words.:)

      You might be on to something by adding the lemon juice but I can’t say for sure. I would give it a try. I was very pleased the Earth Circle Organics and all the products that I have tried from them. Great quality. Have a great evening, amie sue

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