Vegan Buttercream

Step 1

Place the cashews in a bowl and cover with cold water. Leave overnight in the fridge.

Step 2

The next day, drain the cashews. Place the coconut oil in the mixing bowl and melt 3 Min. / 80C / Speed Add the cashews, coconut milk, maple syrup, lemon juice and vanilla bean paste and mix 1.5 Min. / Speed

Step 3

Place it in a small Thermi Servebowl or a freezer bag to keep it flat and freeze for 1 hour. It should be nice and firm but not hard like ice cream. Almost like soft serve ice cream.

Step 4

Insert the butterfly in the mixing bowl. Add the frozen buttercream. Whisk 1 Min. / Speed It will first look like it is curdling, keep mixing, trust me. Once mixed and it looks nice and creamy you can either use it straight away or if you are in a hot place simply refrigerate for another 30 minutes before topping your cake or cupcakes with (or spoon it, I don’t judge).

Step 5

The buttercream keeps well in the fridge for up to 1 week.