Paleo “Cream Cheese” Frosting
The only thing I’ve ever really liked about cake is the frosting. I always wanted the corner piece with the most frosting. I’m not picky about the flavor, either. Any kind of frosting is fine by me. If I had to pick a favorite though, it would be cream cheese frosting.
My husband’s favorite kind of cake is carrot cake with cream cheese frosting. For his birthday this year, I made carrot cake muffins. They would have been just muffins without the frosting. Frosting turned them into little cakes. I debated about just getting some regular old cream cheese, but my husband is even more into reading labels than I am, and he decided that cream cheese was just a little too processed. I’ve made cheesecake out of cashews for my Dulce de Leche Cheesecake Bars, so I figured I would be able to create a frosting along those same lines.
Boy, oh, boy did I ever! This frosting turned out so good and so creamy and so cream cheesy! Good thing I had some muffins to frost or I would have just eaten it all with a spoon.
Perfect Frosting
Ingredients
- 1/2 cup grass fed butter (or ghee or you could double the coconut oil to make it all the way dairy free)
- 1/2 cup coconut oil
- 1/4 cup honey
- 1 1/2 teaspoon vanilla
- 6 Tablespoons cashew butter (I made my own)
- 1 teaspoon lemon juice
Put everything into a food processor and blend until smooth and creamy. I actually made half of this recipe, and it was just enough to frost 11 cupcakes. I think a whole recipe would be just right for a cake. Try not to eat it all before you get it on your cake or cupcakes…
Oh yeah…
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This looks delicious! Looking forward to trying. Would you please share your recipe for cashew butter?
Thank you,
S
Hi Sandra,
Nut butters are super easy to make. I’ve made almond, cashew, macadamia and hazelnut. You can soak your raw nuts in cold water for a few hours to start with. This is supposed to remove some of the phytates from the nuts, but I’m usually too lazy to do this part
You can also roast the nuts in the oven before hand if you want that roasted flavor to your butter. I put about 2 cups of nuts into my food processor and let it run until my nut butter is creamy. Cashews are the fastest and almonds are the slowest. You have to stop and scrape the sides down periodically. I didn’t add any additional oil to my cashew butter and it was really thick and paste like which was fine for the frosting recipe. If you want it really spreadable, add in about 1 Tablespoon of coconut oil. You can also add salt (about 1/4 teaspoon) if you like salted nut butters. If you want it to be sweet, add in 1-2 teaspoons of honey or maple syrup….I would eat too much of it if I did that. If you add in a few Tablespoons of cocoa powder, you’ll end up with homemade nutella!
Great recipe! Could I substitute peanut butter if that’s all I have on hand?
Hi Adrienne,
I really don’t think it would work, but I can’t really say for sure since I don’t eat peanut butter and I’ve never tried a substitution in this recipe. I chose cashews because I’ve seen so many vegan recipes with a “cheese” made from cashews.
Thanks! I just followed your exact recipe, but mine couldn’t save turned out more different from yours. My frosting is the color of the cashew butter. Any idea where I went wrong? Your frosting looks so white in the photos!
Hi Adrienne,
It was white right after making it, but it turned beige a few hours later for me too. You can tell in the very bottom picture that it’s not totally white for me either…..the muffin cup is white and you can tell the frosting is not as white as that. Hope you liked the taste
One more thought…I used raw cashews (very light in color) to make my cashew butter. If you used roasted cashews (darker in color) or store bought cashew butter that could account for some of the color difference. Also the color of the honey we used could be different.