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Whipped Vanilla Coconut Cream Frosting (raw, GF, vegan)

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I am always in search of finding or creating the ultimate frosting recipe and I think I finally can rest with this one in my kitchen recipe box!  I adapted this recipe from Cafe Gratitude.  I modified it a tad and it came out perfect’o!  This frosting is great on cookies and cakes.  Not to mention right off the spoon.  As a little girl I always found great pleasure in eating frosting right out of the container.  Betty Crocker, whipped cream cheese frosting…yum!  But goodness,  now I look back and can only imagine how much sugar I ingested as a child.  This recipe makes a hefty dose, 4 cups worth to be exact.  It will keep in the fridge for 5-7 days in a sealed container.

Yields: 4 cups


  • 2 cups raw cashews, soaked 2+ hours
  • 2 cups coconut milk, raw or canned
  • 1/2 cup raw agave syrup
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp vanilla extract
  • 1/8 tsp Himalayan pink salt
  • 2 Tbsp sunflower lecithin, powdered
  • 1 cup raw cold pressed coconut oil, melted
  • 1/4 cup Irish moss


  1. Soak the cashews in 4 cups of water for at least 2 hours.
    • You can soak them up to 24 hours.  For that length of time, keep them in the fridge and change the water several times.
    • This will help reduce the phytic acid, making it easier to digest.
    • It also softens the cashews so they blend smooth and creamy.  We don’t want a gritty frosting.
    • Once done soaking, drain and discard the soak water.
  2. In a high-powered blender combine the; cashews, coconut milk, agave, lemon juice, vanilla, and salt.  Blend until creamy.
    • Due to the volume and the creamy texture that we are going after, it is important to use a high-powered blender.  It could be too taxing on a lower-end model.
    • Blend until the filling is creamy smooth.   You shouldn’t detect any grit.  If you do, keep blending.
    • This process can take 2-4 minutes, depending on the strength of the blender.  Keep your hand cupped around the base of the blender carafe to feel for warmth.  If the batter is getting too warm.  Stop the machine and let it cool.  Then proceed once cooled.
    • You can use a different liquid sweetener if you are not comfortable with agave.  Just be aware of the different flavors and colors that the sweetener might impart in the cake.
  3. With a vortex going in the blender, drizzle in the coconut oil and then add the lecithin.  Blend just long enough to incorporate everything together.  Don’t over process.  The batter will start to thicken.
    • What is a vortex?  Look into the container from the top and slowly increase the speed from low to high,  the batter will form a small vortex (or hole) in the center.  High-powered machines have containers that are designed to create a controlled vortex, systematically folding ingredients back to the blades for smoother blends and faster processing… instead of just spinning ingredients around, hoping they find their way to the blades.
    • If your machine isn’t powerful enough or built to do this, you may need to stop the unit often to scrape the sides down.
  4. Add in the Irish moss and blend till incorporated.
  5. Tip: If the frosting doesn’t taste rich and flavorful, add another small pinch of salt and blend a little longer.
  6. Pour into airtight containers and place in the fridge until it starts to firm up.  Depending on how you are using this frosting, you can remove it from the fridge and use it at different stages.

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4 thoughts on “Whipped Vanilla Coconut Cream Frosting (raw, GF, vegan)

  1. Jand says:

    Hello Amie Sue, you have written on the dangers of Irish Moss because of the carrageenan content, what do you suggest we use as a thickener in this recipe? Thanks!

    • amie-sue says:

      Hello Jand,

      I wan’t indicating that people shouldn’t use Irish moss.. I shared links from those who oppose it and those who claim that it is still a good ingredient to use. The decision is yours. I have done so much reading on the issue and get such conflicting information that my thoughts are in a tail spin about it. Anyway, if you don’t want to use it… you can omit and maybe add a bit more coconut oil, like 1/4 of a cup. This will help with the texture. Have a great day, amie sue

  2. Tara says:

    Hi Amie Sue,

    Thanks for this! I recently purchased a Vitamix and I cannot wait to make yummy coconut ice cream and all sorts of raw goodies!
    I am actually starting a blog to document my journey through a “healing crisis” I look forward to referencing your recipes and ingredient information to my followers!

    I was curious to know what the *asterisk* by the lecithin and coconut oil indicate?

    Also, do you use soy lecithin or sunflower?


    • amie-sue says:

      Hello Tara,

      Congrats on your Vitamix purchase. You will notice a huge difference in the texture of the recipes.

      I went through this recipe just now and updated it. That was a very old recipe when I was just learning to write up what I was creating in the kitchen. Over the years, my skills in that area have improved. :) All you questions should now be addressed. I do need to update those photos though… wowza. hehe Blessings, amie sue

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