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Cashew Nut Cream Frosting

dairy free gluten free low amine low salicylate vegan

Cashew nut frosting recipe 

This healthy frosting recipe really surprised me as it tastes both healthy and delicious. I'm not keen on super sickly sweet icing anyway, so Katie and I have been testing ways to make a healthy frosting in time for Easter. After two failed attempts, here is recipe test number 3 ... it's a winner! Thanks Katie.

{BTW, Katie works with me at the Eczema Life Clinic and she has the tough job of designing some of our recipes with our eczema-friendly ingredients list). 

Tips: We use raw cashews as they are the only amine-free nuts. Note that roasted cashews contain amines, which some people are sensitive to. The raw cashews also make a creamier frosting. 

Ensure your cakes have completely cooled before adding the icing, as a warm cake/cupcakes will melt your icing. 

If you are following our books: This recipe is suitable for The Eczema Detox Program or The Eczema Diet, but not the FID Program (during weeks 1-4). 

Ingredients

  • 3 teaspoons cocoa butter, also called cacao butter (if ordering online, check the butter is food grade, not the ones used for skin care making)
  • 2 cups soaked raw cashews (soak them for 4 hours or if you need them sooner, soak them in boiling hot water for 20 minutes)
  • 2-3 teaspoons real maple syrup (OR substitute it with beetroot juice, do not use both)
  • 15 teaspoons of maple sugar
  • 4 scoops calcium powder (optional, it's alkalising to acid-alkaline balance the sugars. We used Skin Friend PM). 

Pink frosting/colouring (optional)

  • 3 teaspoons of beetroot juice (this can be done by juicing a beetroot or grating a beetroot and squeezing out the juice - don't worry, you cannot taste the beet juice)
In the photo, below, you'll see we made some of the icing pink using beetroot juice as a natural dye. If using beetroot juice, DO NOT use the maple syrup, or as much maple syrup, as it might make the mixture too runny. 

cashew nut frosting icing recipe eczema friendly

Method

Melt the cocoa butter buttons on low to medium heat, and occasionally stir, until completely melted. Allow it to slightly cool while preparing the other ingredients.

Meanwhile, drain the soaked cashews and rinse well. Then shake them to remove as much water as possible (or use paper towels) as the water might make your icing too runny. Then blend the cashews in a food processor or a high powered blender until fairly smooth.

Add the cocoa butter and vanilla and continue to blend. Occasionally stop the motor then scrape down the sides with a spatula.

Add the maple sugar (NOT syrup) a few teaspoons at a time, until it has reached your desired sweetness.

Then add the real maple syrup (OR beetroot juice) 1 teaspoon at a time. Ensure it isn’t too runny... You need the mixture to be thick enough to spread and stay put, and not drip down the sides of your cake! 

Blend it together until well combined and thick... you want it to be almost as thick as cookie dough.

Place the mixture into a piping bag with a nozzle of choice and frost cupcakes with your choice of decoration. If you don't have a piping bag, use a wet butter knife to spread the mixture onto your cooled cake/s. 

Cashew nut frosting recipe

Recipe by Katie Layland and Karen Fischer. 
Cooking by Katie Layland.
Photo styling and photography by Karen Fischer

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