I know I’m not the only one to eat frosting by the spoonful when I was younger. I never cared for the fluffy butter cream frostings that came on store bought cakes, I loved the rich, thick and creamy variety from Duncan Hines and Pillsbury. But times have changed and I no longer desire to have nine thousand unpronounceable ingredients in my belly. I love to keep things simple and healthy and I did just that with this delightful frosting!
Maple Cream Frosting*
Vegan, grain free
- 1c cashews (soak for at least 2 hours)
- 2T honey
- 3T maple syrup
- 2T coconut milk
- 1T coconut oil
- 1/4t maples extract
*Feel free to use whatever liquid sweetener and extract you’d like. This frosting would be just as delicious with agave sweetener and vanilla extract. I wanted maple for the carrot cakes I was making.
Drain cashews and put into a food processor or high powered blender along with sweetener of choice. Blend. Slowly pour in milk to help the frosting blend smoothly. Finally pour in coconut oil and extract of choice and blend until perfectly smooth. [soak, blend, scoop. That’s all there’s to it].
This frosting is rich and delicious and can really be made with only 3-4 ingredients! How simple and heavenly is that?
I frosted some mini carrot cakes and protein cupcakes. I do, however, have every intention of dipping fruits, cookies and crackers galore into this delicious concoction. Better-than-Pillsbury frosting can be made in only a few minutes, so get to it!