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Today, I present to you a frosting that is perfect for cake decorating. There are many different types of frostings out there that are job specific. They are used to decorate a variety of desserts, they add another layer of flavor and texture, as well as enabling you to decorate your creation so that it is a treat for the eyes as well as the palate.
Soaked cashews ~ soaking the cashews is key (!) and this step should never be skipped. Soaking causes the cashews to swell, giving a bit more volume for the money and it softens them which is vital when creating a creamy texture.
Coconut milk ~ whether you use fresh Young Thai Coconuts or canned full fat coconut milk, this ingredient helps give the frosting body, creaminess and a hint of coconut. It is a healthy fat that also acts as an emulsifier, bringing the recipe together. As I said if you can’t find Young Thai coconuts you can use canned, but do your homework. Aim for organic, BPA free, and free of other ingredients.
Maple syrup ~ I used maple syrup because it is more alkaline for the body than most other liquid sweeteners. You can use raw agave, coconut nectar or any other liquid sweetener that you like to use.
Vanilla ~ The role of vanilla in sweet goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe. You can use vanilla bean (seeds only), powdered vanilla or vanilla paste.
Raw cacao powder ~ well, really, what can say about this?! Without it, we wouldn’t have a chocolate frosting! But if you are sensitive to cacao you can use carob. I made this recipe to resemble and taste like a milk chocolate. If you want a more dark chocolate flavor, increase the cacao with 1 tablespoon at a time, till the right flavor is reached.
Salt ~ I use sea salt in just about all of my sweet desserts. It actually elevates the sweetness level. Coconut oil ~ It is a healthy fat but also gives the frosting the overall body. Once chilled above 76 degrees it firms up, making this frosting perfect for decorating.
Lecithin ~ Sunflower lecithin is made up of essential fatty acids and B vitamins. It helps to support healthy function of the brain, nervous system and cell membranes. It also lubricates joints; helps break up cholesterol in the body. It comes in two forms, powder and liquid. I prefer the powdered, raw sunflower lecithin. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.
After making this frosting, it will be very runny. Place in the fridge to chill and firm up. You can take it out at any time, depending on the consistency that you want for your dessert. If left at room temperature for an extended period of time, it will start to soften to a point that it will lose its structure. Enjoy and have fun!
I shared a photo of a cake I decorated with this frosting. I wanted to show you the piping power it has. hehe
Yields 5 cups