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Frosting by any other name..

June 3, 2012

Cashew Cream Icing

Were you one of those kids that would eat the top off the cake with icing and leave the rest? I was. And then as I grew older and was told that the icing on commercial cakes was made of whipped pork lard, I stopped eating it altogether. I say “icing” as that is what we called it but I notice that the trend is to call it frosting now as is the Americanism – what do you call it, icing or frosting?

Having always been a baker, my kids were spoilt for choice and hated the taste of commercial icing, in fact, commercial anything. We do have a penchant for cream cheese icing, especially on carrot cake – it is simply irresistible, especially with a hint of orange rind & Grand Marnier!

But what if you can’t have dairy? Jo Whitton from Quirky Cooking often talks about cashew cream and nut butters so I thought I would give the theory a go and see if I could come up with a good “frosting” following her lead.

First of all, this is a good substitute for cream cheese icing but not a perfect one. I imagine that adding chocolate to it would be a good improvement, especially for chocolate cake but that is not what I was after.

Persevere with the processing as it will seem like it will never get smooth. It will heat up a bit naturally but don’t be concerned, this icing needs to be refrigerated for a few hours to thicken upon cooling.

If you have a dairy free friend, in need of a treat, this is worthy of the effort.

130g raw cashews, soaked for 2 hours

3 tabs of sugar or to taste

a few strips of orange/lemon/lime rind

1 teas vanilla

pinch salt

Put all in the TM (blender) and grind on SP 9 for 1 minute. Stop and scrape down the bowl and add 70g water and 90g coconut oil. Blend for a further 3 minutes, stopping & scraping the bowl a few times. It will eventually become smooth. Test of sweetness and add more sugar if you wish. Pour into a bowl and refrigerate for a few hours.

Cashew Frosting ready to spread

I didn’t use sugar – instead I used 4 dates and a tablespoon of xylitol for sweetness. Sugar would taste better!! For the spiced cake recipe, see here.

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