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Vegan Buttercream

Yep, you read that right - you can have buttercream that is vegan - and it's sooo good! Perfect for icing, decorating... or just eating straight from the jar! This vegan buttercream is the perfect guilt-free frosting for any treat.

Prep Time 13 hours

Servings 1 serve
Calories 2084kcal
Author Sophia

Ingredients180 g cashews60 g coconut oil120 g full fat coconut milk (only the creamy top) or coconut cream60 g maple syrup15 g lemon juice½ tsp vanilla bean paste or vanilla extract
InstructionsPlace the cashews in a bowl and cover with cold water. Leave overnight in the fridge.  The next day, drain the cashews. Place the coconut oil in the mixing bowl and melt 3 Min. / 80C / Speed 2. Add the cashews, coconut milk, maple syrup, lemon juice and vanilla bean paste and mix 1.5 Min. / Speed 10.  Place it in a small Thermi Servebowl or a freezer bag to keep it flat and freeze for 1 hour. It should be nice and firm but not hard like ice cream. Almost like soft serve ice cream. Insert the butterfly in the mixing bowl. Add the frozen buttercream. Whisk 1 Min. / Speed 3. It will first look like it is curdling, keep mixing, trust me. Once mixed and it looks nice and creamy you can either use it straight away or if you are in a hot place simply refrigerate for another 30 minutes before topping your cake or cupcakes with (or spoon it, I don?t judge).  The buttercream keeps well in the fridge for up to 1 week. 
NutritionCalories: 2...