Cream Cheese Frosting
- Yield 14 servings
- Prep 30 minutes
- Cook 5 minutes
- Total 4 hours 35 minutes
Cream Cheese Frosting sits in the Desserts section of Regbie. The card serves 14 servings. Plan on 4 hours 35 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 14 servings
- 1 cup raw cashews
- ¼ cup refined coconut oil
- ¼ cup honey, or maple syrup or ⅓ cup liquid allulose (for keto)
- 3 tablespoons coconut cream
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon Diamond Crystal kosher salt
Method
Set the cashews in a measuring cup or bowl and pour in 2 cups of cool water. Soak the cashews for 2 to 4 hours at room temperature. (If you’re in a hurry, you can soak the cashews in 2 cups of boiling water for about 20 minutes.) pour off the cashews and keep nearby.
Take out a powerful blender (a Vitamix , Blendtec, or Ninja is needed to produce a silky smooth texture). Puree the soaked and drained cashews and the other frosting ingredients on high speed until very smooth.
Move the frosting to an airtight container and chill in the fridge until stiff (about 3 hours and up to a day).
Once chilled, you can spread it on all a reliable desserts!
Kitchen notes
- A serving is 2 tablespoons.
- You can store the cream cheese frosting in a sealed continuer in the refrigerator for up to 4 days.
- You can also freeze the frosting in a sealed container for up to 4 months.
