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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 the UK) as “sugar-paste.” 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 fondant, 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 an 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 lots 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 powdered 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. If you use the liquid form, which is dark brown in color, it will create a cream-colored frosting instead of white.
I shared a photo to the right here of my Pecan Peach and Caramel Ginger Ice Cream Tart where I used this frosting to pipe around the edges. As you can see, the frosting holds shape nicely, and it will stand up to room temps around 70 degrees (F).
Yields 5 cups
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 ingredients helps give body, creaminess, and hint of coconut undertone. It is a healthy fat that also acts as an emulsifier, bringing 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.
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 firms 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 temperature for an extended period of time, it will start to soften to the point that it will lose its structure. Enjoy and have fun!