11/30/2023 0 Comments Dairy free vanilla frosting recipe![]() ![]() For a sweeter frosting: Add more powdered sugar or liquid sweetener, depending on the consistency you're after.Cream chees frosting: Turn the vanilla frosting into a tangy cashew cream cheese frosting by increasing the lemon juice.However, the frosting color will be darker. To replace agave nectar: The agave nectar can be replaced with an equal amount of maple syrup.Clumpy frosting: If your frosting becomes clumpy, toss it back in the blender to smooth it out.Periodically whisk the frosting: Doing this while it cools will keep it from clumping up.But, don't add too much or it will become too thin for frosting. If your blender is having a hard time blending the cashews: Add a Tablespoon at a time of water or more liquid sweetener to help it along.It will thicken: Remember the frosting will thicken up in the fridge as it cools.I get a smooth consistency every time blending the cashews in my Blendtec. Use a powerful blender: A Blendtec, Vitamix, Nutri-Bullet, or equivalent will yield the best consistency.Drain, rinse, and pat the softened cashews dry. Soak the cashews: This is important to soften them up for blending.To make the above 'cini minis', check out my cinnamon roll recipe. It's perfect for cakes, cupcakes, cinnamon rolls, cookies, and more.Įnjoy these little bite-sized treats for breakfast, snack time, or dessert. Top your favorite desserts with this dairy-free frosting. Whisk it every 10-15 minutes until fully chilled, then move it to the fridge until you’re ready to use it. You can also speed up the chilling process by placing the frosting in the freezer. Periodically whisk the frosting as it cools to keep it from clumping. In image 3 it looks smooth and ready, but the texture was still slightly grainy.īy image 4 it was a silky smooth, palatable frosting.Ĭhill the finished cashew frosting in the fridge. The first two images show how grainy the frosting starts. Slowly turn up the speed as the cashews smoothen out. ![]() Once the cashews are soft, toss them along with the remaining frosting ingredients into a high-speed blender and blend until smooth.īegin the first blending cycle at low speed. Use one of the 3 easy methods in my soaking cashewspost. So, it's important to regularly test the consistency and stop blending once the frosting has a smooth mouthfeel. When the nuts are blended for an extended period of time they release a lot of their own oil, which causes the frosting to become runny. Tip: Don't over-process the nuts or you will end up with icing. Whichever appliance you decide to use, be sure to stop it every 30 seconds or so to scrape down the sides and test the consistency. I wouldn’t recommend using a food processor. After about 4-5 blending cycles the frosting had a smooth palatable texture.Ī high-speed blender, or equivalent, will blend the cashews into a smooth texture but it may take a bit longer than a Blendtec or Vitamix. This also gave me a chance to test the consistency. In my next attempt, I added powdered sugar for sweetness and blended the cashews a bit longer for a better texture.ĭuring the blending process, I stopped my Blendtec every 30 seconds or so to scrape down the sides and give it a break. Achieving the perfect frosting consistency While recipe testing frosting for my vegan pumpkin cake I came to the conclusion I didn't blend the cashews long enough or add enough sweetener the first time. The flavor seemed a bit off and the texture was grainy. The problem with the cashew frosting was the taste and texture. I ended up scrapping the idea and using store-bought cream cheese as the frosting base. Today we're going to make the BEST vegan frosting using cashews!Ī few months ago, I tested a cashew frosting for my vegan carrot cake recipe. Use it on cupcakes or frost your favorite layered cake! This cashew frosting recipe includes vanilla and cream cheese options. This vegan frosting is made with cashews, coconut oil, agave nectar, and powdered sugar creating a rich and creamy, dairy-free frosting. ![]()
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