Description
A delicious and creamy vegan frosting made with blackberries and cashews, perfect for topping cupcakes, muffins, or cakes.
Ingredients
Scale
- 2 cups cashews (soaked)
- 1.5 cans coconut cream (solid part only, refrigerate overnight)
- 1/2 cup coconut oil (melted)
- 1/4 cup + 2 tablespoons maple syrup
- 1/4 cup plant-based milk
- 2 tablespoons coconut butter (melted)
- 2 cups fresh or frozen blackberries
- 1/2 cup water
Instructions
- In a small saucepan, combine the blackberries, water, and 2 tablespoons of maple syrup. Simmer over low heat for about 5 minutes until the berries break down. Puree the mixture until smooth and set aside to cool.
- In a high-speed blender, add the soaked cashews and plant-based milk. Process until creamy, about 5 minutes. Add the coconut cream, melted coconut oil, melted coconut butter, 1/4 cup of maple syrup, and the cooled pureed blackberries. Process until completely smooth, about 5-10 minutes.
- Transfer the frosting to a container and freeze for about 40-50 minutes until it becomes pipeable. Stir every 5 minutes to ensure even cooling.
- Once chilled, transfer the frosting into a piping bag fitted with your preferred tip. Frost your muffins or cupcakes as desired.
- Garnish with fresh blackberries and serve immediately.
- Store any leftover frosting in the refrigerator.
Notes
Soak cashews for at least 4 hours for smooth blending. For longer storage, freeze the frosting for up to a month.
- Prep Time: 60 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Blending and Freezing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 15g
- Sodium: 10mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan frosting, blackberry frosting, dairy-free dessert, plant-based frosting