Lemon Buttercream Frosting (raw, GF, vegan)
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I failed to get a “frosting only” photo for this posting so I attached a picture of these adorable Gingerbread Men, who are modeling this gorgeous Lemon Buttercream Frosting. :) You could use this frosting when coating a cake, topping a brownie, slathered on a cookie, or just used in a piping bag! It is so smooth and creamy. You could also substitute any other flavor for the lemon extract. This frosting doesn’t harden but its does hold it shape. It is best to use within a few days of making as it will start to yellow a bit when exposed to air.
Ingredients: yields 1 cup
- 1/2 cup coconut butter, softened
- 2 Tbsp cashew butter, softened
- 1/2 cup hot water
- 1-2 tsp lemon extract
- 1/2 tsp liquid stevia
- Place in ingredients into your food processor, fitted with the “S” blade and blend until smooth stopping to scrape down the sides. I ran my food processor for 3 minutes. (I timed it)
- Decorate your sweet treat!
- Store leftovers in an airtight container. Once placed in the fridge, it will get very firm. This should keep for 5-7 days.
Sous Chef Thoughts:
- Liquid stevia ~ use 3 Tbsp raw agave nectar or your favorite liquid sweetener. Keep in mind if the sweetener is amber colored, it will effect the frosting color.
- Cashew butter ~ replace with more coconut butter. The cashew butter gave the over-all flavor a nice balance.
- Lemon extract ~ try using 2 Tbsp of fresh lemon juice… taste test.