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White Cake Frosting (perfect for decorating with)

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Raw-white-cake-frosting33This 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!

Ingredients: yields 5 cups 

  • 2 cups cashews, soaked 2+ hours
  • 1 3/4 cups thick coconut milk, fresh or canned
  • 1/2 cup maple syrup
  • 2 Tbsp vanilla
  • 1/8 tsp sea salt
  • 1 cup coconut oil, melted
  • 2 Tbsp lecithin powder or liquid

Preparation:

  1. After soaking the cashews, drain and rinse them well.  Set aside.
  2. In a high-speed blender combine in order; coconut milk, maple syrup, vanilla, salt and cashews.   By placing the liquids in first, it helps the blades spin more easily.  Blend until creamy and don’t feel any grit in the frosting.  Depending on the blender, this may take anywhere from 1-5 minutes.
  3. While the blender is running and a vortex is in motion, drizzle in the coconut oil.  Make sure that it gets well incorporated.
  4. Now add the lecithin and process just until mixed in.
  5. Place the frosting in an airtight container and place in the fridge for 2-4 hours to firm.
  6. This will keep for 3-5 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:

To help you understand the roles of the  ingredients used, I want to take a moment to explain them.

raw-white-cake-frosting44Soaked 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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18 thoughts on “White Cake Frosting (perfect for decorating with)

  1. Pilgrim says:

    Hi Amy,
    Your site is so fun! Thought I would share with you an idea form a South African friend of mine.

    In S. Africa they put the cashews in a blender and blend them to powder, then process with liquids. The end product is incredibly smooth. Not sure this would work with soaked nuts, but did try it with dried. The dried nuts need to loosened from the sides of the blender after blending before adding liquids.

    Thanks for sharing your love for raw foods.

    Blessings,

    Pilgrim

    • amie-sue says:

      Good morning Pilgrim,

      Thank you :)

      Thank you for sharing that with me. Do you soak and dehydrate the nuts first to make sure you are releasing the phytic acid and enzyme inhibitors? That would be my one concern. So far with a high-powered blender I can completely smooth results when process nuts in these recipes. But it is wonderful to have a few more tricks up our sleeves. I appreciate that. :) Have a wonderful weekend, amie sue

      • T. Jones says:

        Hi Amie Sue,

        In my research I found that cashews don’t have enzyme inhibitors (don’t know about the phytic acid, though). Have you come across this as well?

        • amie-sue says:

          Hello T,

          I have read it in enough places throughout my research that cashews do in fact have some enzyme inhibitors… either way, why risk it. :) amie sue

    • elke says:

      dear amie sue,
      i tried the frosting and it is amazing, but the lecithin does leave a bit of a disagreeable taste. i used soy lecithin. is there a way to avoid this? or did i use the wrong kind?
      elke

  2. Laura Hansen says:

    Good Morning Amie Sue, I have spent the last half hour checking out your website, your awesome Cherry Cake, and all things Amie Sue. I wanted to tell you that, though we have only met a couple of times, you really have “it”. Whatever that is. That something special , enthusiasm, love of life, a good mate. And it really shows. What a blessing. It isn’t often I get to meet someone that has the ‘glow-on’ but it is nice. I hope at some point to get to know you a bit better, that glow -on is contagious!

    Have you considered selling the stuff you make? You work so dang hard, I know you love it but it’s still work.
    Just a thought. You probably already do.

    I am with Eric in Phoenix this week, he’s doing pretty good. 3 more weeks before he can go home.

    Love to you and that man of your Bob.
    Send peaches and pears(I make pies)
    Laura

    • amie-sue says:

      Good morning Laura! So wonderful to hear from you. I have been keep up on how you all are doing through your emails. Will you guys be in Tucson on June 8th? That is our grand opening. Please give my love to Eric. :) Once in OR we will continue to work on creating our commercial kitchen so I can get into manufacturing. One step at a time and right now the store here has been the focus. Thank you for such sweet words, please keep in touch! hugs, amie sue

  3. T. Jones says:

    Hi Amie Sue,

    I have one more question if you don’t mind.

    Just wanted to know how this frosting held up in heat and humiditity? I am going to start baking soon and I wanted to get into something healthy. While I know that there are other (somewhat) healthy alternatives you can take to frosting, I don’t know of one with fondant.

    Please help.

    T. Jones

    • amie-sue says:

      Hi T,

      I haven’t tested this frosting in humid weather. I made it while here in AZ and it is a dry heat here. My house tempt is usually set at 70 degrees and it held up quite well…. for many hours. It was a great pleasure to work this frosting and as close to fondant as I have come close to. Granted real fondant will last a year on the shelf but then I can’t stand to eat the stuff and talk about unhealthy. Have a blessed week end, amie sue

  4. Daasya says:

    Dear Amie Sue,
    This recipe looks so amazing!!! I can’t wait to try it out. Thanks for all that you do, sharing your amazing raw recipes with the world. How very kind and generous of you. Do you have a store in Tucson now? Is it open? I would love to come visit. Thanks a lot for everything

    • amie-sue says:

      Hello Daasya,

      You are welcome, thank you for the kind words. :)

      We have several stores in Tucson, but not for raw foods. We have permanently located our home in Oregon now. We will always have our other business there in AZ, but my raw food adventures will be established here now… but we are working to share my products with world. :)

  5. Naomi says:

    Hi Amie Sue,
    Is there anything that you might use as a substitute for the lecithin in this frosting? Would softened cacao butter be of any use?
    Thank you,
    Naomi

    • amie-sue says:

      Hello Naomi, softened cacao butter would work pretty good as long as you are ok with the chocolate hint to the over-all recipe. :) Have a great evening, amie sue

  6. Gayle says:

    Hi Amie Sue. Is there any way to use agar agar or such instead of coconut oil? I am really trying to cut way back on processed oils.

    • amie-sue says:

      Gosh Gayle, I haven’t tried it myself so I can’t really advise. Do you have issues with cold-pressed coconut oil? I hope you had a wonderful weekend. amie sue

      • Gayle says:

        My cholesterol is high so I am trying to back off the oils and also I have heard not great things about coconut oil along with the good so in a quandry there. I have used it often though especially for desserts. Sigh.

        • amie-sue says:

          I believe that coconut oil has amazing healthy properties, but you have to do what you think is best for you! You know your body and how it responds to foods better than anyone else. I am glad that you are honoring it. How do you feel about avocados in your diet? amie sue

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