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This is the perfect frosting 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.
I am going to be daring and say that this is the closest that I have come in making a raw frosting that reminds me of fondant. Some say “FOND-ent” and some say “fond-AHNT.” Also known, in some cases (such as in UK) as “sugarpaste.” It is made from icing sugar, corn syrup, oil and flavorings (and several other binding ingredients). Yukka.
Though I have seen some gorgeous and creative cakes decorated with fondent, I am never drawn to eat them. Though using fondant may seem tempting because it holds its shape at room temperature, but did you know that if it is wrapped in plastic, then sealed in airtight container, it will last for about a year! That just doesn’t sound appealing or very healthy to me.
The key to using this frosting is to first chill it to a texture that is firm yet spreadable. Then after the cake is frosted, return it to the fridge to firm up. Once firm, you can smooth it out. I had a great deal of fun while I was working with this frosting, I hope you do too!
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 raw sunflower lecithin. It has a thick, dark and sticky consistency with a nutty-seedy rich aroma and surprising pleasant flavor. Setting aside all the nutritional benefits, it is a natural emulsifier that binds the fats from nuts with water creating a creamy consistency.
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 s creamy texture.
Coconut milk ~ whether you use fresh Young Thai Coconuts or canned full fat coconut milk, this ingredients helps give body, creaminess and hint of coconut undertone. It is a healthy fat that also acts as an emulsifier, brining the recipe together. 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 alkalizing for the body than most other liquid sweeteners. You can use raw agave, coconut syrup 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! I made this recipe to resemble a “milk” chocolate flavor. 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 elevates the sweet level.
Coconut oil ~ It is a healthy fat but also gives the frosting the overall body. Once chilled above 76 degrees it forms up, making this frosting perfect for decorating with.
Lecithin ~ This plays several roles and is a great support for all the other ingredients used. It is an emulsifier and thickener. 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 tempurature for an extended period of time, it will start to soften to a point that it will lose its structure. Enjoy and have fun!
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