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Cashew Buttercream Frosting Recipe

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3.9 from 5 reviews

A creamy, decadent Cashew Buttercream Frosting made from soaked raw cashews, coconut cream, and coconut butter, sweetened naturally with powdered cane sugar or maple syrup. This dairy-free, vegan frosting offers a rich texture and a subtle hint of miso and vanilla, perfect for frosting cakes and cupcakes. It requires blending and whipping to achieve the fluffy, traditional buttercream consistency.

  • Total Time: 10 minutes plus chilling and freezing time
  • Yield: 1 serving (enough to frost cake or cupcakes)

Ingredients

Cashew Base

  • 1 cup raw cashews, soaked for 30 minutes (130g)
  • 1/3 cup coconut cream (80g)
  • 5-6 tbsp powdered cane sugar (40-50g) OR 1-2 tbsp maple syrup (20-40g)*
  • 1.5 tbsp lemon juice (22g)
  • 3/4 tsp miso paste, optional (4g)
  • 1 tsp vanilla bean paste (5g)
  • 1/8 tsp salt

Coconut Butter

  • 4 tbsp coconut butter (60g)

Instructions

  1. Prepare the Cashews: Drain the soaked cashews thoroughly and pat them dry with a clean kitchen towel to remove excess moisture, which ensures a smoother blend.
  2. Blend Ingredients: Add the cashews, coconut cream, powdered cane sugar or maple syrup, lemon juice, miso paste (if using), vanilla bean paste, and salt into a high-speed blender. Blend until smooth and creamy. Scrape down the sides as needed to incorporate all ingredients evenly.
  3. Add Coconut Butter: Add the coconut butter to the blender and blend again until fully combined, creating a rich and creamy mixture.
  4. Initial Freezing and Whipping: Transfer the mixture into the freezer for 30 minutes. Then, use an electric hand mixer to whip the frosting until fluffy. If the frosting is too firm to whip, allow it to sit at room temperature for 3-5 minutes before whipping.
  5. Repeat Freezing and Whipping: Freeze the frosting again for 15-20 minutes and whip once more until fluffy. Repeat this step one additional time to develop the ideal texture.
  6. Chill Before Use: Place the whipped frosting into the refrigerator to chill before applying it to your cake or cupcakes.
  7. Storage: Cover the buttercream and refrigerate for up to 1 week. For longer storage, pack it into a freezer-safe bag or container and freeze for up to 1 month.
  8. Serving Tips: The frosting has a texture similar to traditional buttercream and holds up well for 1-3 hours at room temperature before it starts melting. It tastes best when chilled, so frost your desserts shortly before serving.

Notes

  • Soaking cashews for 30 minutes softens them and helps achieve a creamy texture.
  • Powdered cane sugar or maple syrup can be used as natural sweeteners—choose based on preference.
  • Miso paste adds a subtle umami flavor but is optional.
  • If coconut butter is too hard, warm gently until soft but not melted before blending.
  • Thorough whipping and freezing cycles develop the fluffy texture.
  • Store in the refrigerator for up to 1 week or freeze for up to 1 month.
  • Frosting best used chilled and within a few hours at room temperature to prevent melting.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert Frosting
  • Method: Blending
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://iamstarved.com/cashew-buttercream-frosting-recipe/