A healthier Dairy-Free Low Sugar buttercream. The best compliment to any cake!
Time 45 – 60 mins | Makes 2 1/2 cups
- 1 1/2 cups Cashews (soaked in boiling water for 10 mins)
- 1/4 cup Melted Cacao Butter
- 1/2 cup Coconut Cream
- 1 tbsp Maple Syrup
- 1 tsp Vanilla Extract (or any flavouring you like)
- 3 – 5 tbsp Almond Milk
Start by blending all Ingredients but the Almond Milk till smooth. Next put the mixture in the freezer for 30 mins. Transfer the mixture to a cake mixer and mix. Put the mixture in the freezer again for 15 – 30 mins. Afterwards add in the Almond milk and mix one last time with the cake mixer to form a nice creamy texture.
Use this buttercream to Ice or use as a filling for basically any cake.