White Dairy-Free Frosting Recipes

WHITE DAIRY-FREE FROSTINGS

My Quick Dairy-Free
Cream Cheese Banana Frosting
READY IN: 8 mins YIELD: 2 cups

INGREDIENTS
1 large very ripe banana, mashed
1⁄2 teaspoon lemon juice
1⁄4 cup dairy-free cream cheese softened
1⁄2 cup powdered sugar, sifted
1 tsp coconut oil

DIRECTIONS
Mix the banana and lemon juice together.

Cream the cream cheese with 1 cup of the
powdered sugar;

then add the banana and enough remaining
sugar to make the mixture thick and spreadable.

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Vegan Cream Cheese Frosting:  

Mix equal parts coconut cream and cold vegan cream
cheese together.The extra fats create a much sturdier structure.

Control the Temperature. Chill the Cake: Frost your cake or
cupcakes while they are completely cold.

Chill the frosted dessert for at least 2 hours before serving
to lock the structure.

Keep Out of Sun: Avoid placing the dessert near windows,
ovens, or warm rooms or Direct sunlight will melt the coconut
fat in minutes.

Limit Display Time: Bring the dessert out of
the fridge right before guests arrive. Do not let it sit out for
more than 1 to 2 hours.

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Creamy Cashew-Butter Cream Icing
(Dairy-free)

This creamy icing is reminiscent of traditional cream cheese icing
but without the heavy cream cheese! Enjoy it over any of your favorite
baked goods.

SERVINGS: 10
SERVINGS (1 1/4 CUP TOTAL)
Total Time 10 mins
CALORIES 97 KCAL
To make chocolate frostings go to
www.jmcutlery.com/wiz/healthy-naturally-sweet-frosting/

Ingredients

3/4 cup raw cashews, soaked in very hot
water 1-3 hours and rinsed.

2 tablespoons coconut oil, melted

3 tablespoons raw honey or maple syrup

1 teaspoon vanilla

1 teaspoon fresh lemon juice

1/4 teaspoon sea salt

2-4 tablespoons water, as needed
for blending

Because coconut fat melts quickly around 76°F (24°C),
standard whipping is not enough for long displays.

To keep coconut cream frosting stable and prevent
t from melting at room temperature,you need to add
one of these structural thickeners:.
1 to 2 tablespoons Tapioca or Arrowroot
Starch OR Instant Pudding Mix OR
1/2 tsp. Agar-Agar Powder disolved in hot
coconut water and cooled.

Instructions

Combine the first six ingredients in a high-powered
blender, and blend until smooth and creamy, adding
water as necessary to facilitate blending.

Adjust flavor to taste, then transfer to a bowl and
chill in the freezer for at least an hour, to allow the icing
to thicken. The longer it chills,the thicker it will get!

Spoon the icing over your favorite baked goods, and
serve immediately! (Keep the frosted treats chilled in an
airtight container if not serving immediately.)

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How to make
Whipped Cream Frosting
from Coconut cream

To make coconut cream frosting,
chill a can of full-fat coconut cream overnight.
Scoop only the hardened top cream into a
chilled bowl.

Whip it with a mixer on high for 1 minute.
Add 1/4 cup of powdered sugar and
1 teaspoon of vanilla, then whip until fluffy.

Buy the right can:
Get a 14 oz can of high fat/full-fat coconut milk or 
coconut cream. Brands like Thai Kitchen or Native
Forest (not from referigerated supermaket cartons)   

Chill: Put the can in the very back of your fridge
for 12 to 24 hours. Do not shake the can.
Cooling the can causes the fat (coconut cream) to
harden and rise to the top. (The liquid coconut water
sinks to the bottom).

Separate:
Open the cold can. Use a spoon to scoop out
the solid white cream on top into your mixing
bowl.
Save the clear liquid at the bottom to disolve
Agar Agar if you’re using as a thickener.

To keep coconut cream frosting stable and prevent
it from melting at room temperature, you need to
add structural thickeners.


Add Structural Thickeners Tapioca or Arrowroot
Starch:
Because coconut fat melts quickly around 76°F (24°C),
standard whipping is not enough for long displays.
Whip in 1 to 2 tablespoons of starch. This
absorbs excess moisture and stabilizes the structure.

OR: Instant Pudding Mix: Add 2 tablespoons
of vanilla instant pudding powder. The modified
cornstarch in the mix binds the liquid instantly.

OR: Agar-Agar Powder: Dissolve 1/2 teaspoon
of agar-agar in 2 tablespoons of boiling coconut water.
Let it cool slightly, then stream it into the cream while
whipping. This creates a vegan gelatin set.

Whip and Sweeten
Chill the bowl: Put your metal mixing bowl
and beaters in the freezer for 5 to 10 minutes
before whipping. Or stand your bowls on freezer
packs while you beat.Cold equipment helps the
cream stay fluffy and not melt.

Whip:
Use a hand mixer or stand mixer with a whisk
attachment. Beat the cold cream on high for
about 1 minute until soft waves form.

Thicken it up:
If your frosting is too soft, gradually add 1 to 2
tablespoons of arrowroot starch or tapioca starch
and whip it again.

Add flavor:
Add 1/4 cup of sifted powdered sugar and
1 teaspoon of vanilla extract.
Powdered sugar makes the frosting firm. You can
grind raw sugar into powder in a coffee grinder.

Finish:
Whip again on high for a few seconds until the
cream is light and fluffy. Be careful not to over-mix,
or the cream may turn grainy.

Frost and Store 
Storage: Store the frosting in an airtight container in
the fridge for up to 5 days. It will harden more in the fridge.

Decorating: Spread or pipe this frosting onto
your cupcakes or cakes. Keep the frosted dessert in
the fridge until you are ready to eat.
Follow these 3-Ingredient Vegan Coconut Cream
Frosting instructions to refine your recipe for your
next dessert.

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 MORE WHITE FROSTINGS

Vegan dairy-free Greek Yogurt Frosting

This recipe makes about 1/2 a cup of frosting

Ingredients
1/4 cup plus 3 tbsp vegan cream cheese (such as Tofutti)

1/4 cup plus 2 tbs. plain dairy-free Greek yogurt – or
OR make it using a scant 1/4 cup of coconut cream and
1/4 tsp. vinegar instead.
Let stand 4 hours or more in fridge.
Pour off any water.
4 tbs.powdered sugar (or to taste)
(grind coconut sugar into powder in a
spice/coffee grinder.
Scant 1/2 tsp pure vanilla extract

Instructions

Blend all ingredients together until completely smooth.
If a thinner frosting is desired, you can add a little milk
of choice to thin it out. If using this greek yogurt cream
cheese frosting to frost cakes or cookies, it’s best to
serve the items immediately after frosting.
Refrigerate leftover frosting for up to 4 days.

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Recipe #17 Cashew Cream Frosting:

The cashew cream frosting is not the kind of thing that
you heap on liberally, there’s no piping bag required,
because you don’t put on that much. It’s very very rich.
So you don’t need all that much if spread on top of
cupcakes.
Crushed walnuts make the perfect topping decoration
for cashew cream frosting as there’s just something about
walnuts and carrot cake that just go so well together.
Yield: enough for 12 carrot cake cupcakes

Cashew Cream Frosting:
1 cup (150g) Raw Cashews (soaked for 1 hour in hot water)
2 Tbsp Coconut Oil (Melted)
3 Tbsp Date Honey or Maple Syrup
1 tsp Vanilla
1 tsp Fresh Lemon Juice
1/4 tsp Salt
Crushed walnuts for decoration

Prepare your frosting by soaking the cashews in hot
water for 1 hour.
Then rinse them off and add them to the blender with
the melted coconut oil, date honey or maple syrup, vanilla,
lemon juice and salt and blend until very very smooth.

When your cupcakes are completely cooled, spread
frosting on top of each cupcake, and immediately
sprinkle with crushed walnuts.

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How to make Dairy-Free Cream Cheese
Frosting,
A Vegan Cream Cheese Banana Frosting
Sweet Classic Vanilla or Chocolate Recipe 

READY IN: 8 mins YIELD: 2 cups

INGREDIENTS
1 large very ripe banana, mashed
1⁄2 teaspoon lemon juice
1⁄4 cup *vegan cream cheese (Or Tofutti) softened
1⁄2 cup powdered (ground) coconut sugar, sifted
1 tsp coconut oil

DIRECTIONS
Mix the banana and lemon juice together.
Cream the cream cheese with 1 cup of the powdered sugar;
then add the banana and enough remaining sugar to make
the mixture thick and spreadable.

Prep Time: 10 minutes
Yield: 1 ⅔ cups
Total Time: 10 minute
How to make sweet and tangy creamy cream
cheese frosting at home!
It’s so easy.
This recipe as written yields 1 ⅔ cups, or enough
frosting for one 9″ round or square cake layer, or
12 cupcakes. Multiply as needed
(times two for a double-layer cake or 9×13″
sheet cake, and so on).

Finally, whip the frosting until it’s nice and fluffy.
Use the frosting immediately, or store it in the
refrigerator, covered, for up to 5 days. Before
using, let it warm to room temperature for about
15 minutes and briefly re-whip before using.

*For dairy-free cream cheese frosting,
here’s How to Make (Nut-Free)
Dairy-Free Cream Cheese

1 (14-oz.) can full-fat coconut milk or cream,
unsweetened, refrigerated overnight
1 tsp. melted coconut oil
1/2 tsp teaspoons lemon juice fresh-squeezed,
pinch sea salt.
Directions
Carefully open the refrigerated coconut milk or cream
and with a slotted spoon scoop out the coconut solids at
the top into a medium mixing bowl. (Save the liquid for
smoothies)!
Using an electric mixer, beat in the lemon juice and
sea salt and nutritional yeast (if using) until smooth and
creamy. Refrigerate until firm.
* (optional, 4 tsp nutritional yeast gives it a savory flavor).

NOTES
*POWDERED SUGAR NOTE: If you’d like to be
absolutely certain that your icing is lump-free, sift
your powdered sugar before mixing. You can
make your own powdered sugar out of
raw or coconut sugar by putting it in a coffee grinder.

CHOCOLATE VERSION: For chocolate cream
cheese frosting, blend in ⅓ cup cocoa powder
with the powdered sugar. If desired, sweeten to
taste with 1 to 2 tablespoons maple syrup.

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Don’t use honey for strict vegans or feed to children
under 1 year old.. I also wouldn’t advise replacing
the maple syrup with stevia, as you might end
up with a weird aftertaste.

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Paleo Vanilla Frosting

1 can (14 oz) full fat coconut milk, chilled overnight
1 cup cashew nuts, soaked overnight
1 tbs. coconut flour
1 tbs. maple syrup

To make the frosting, open the chilled can of full fat
coconut milk and scoop the solid coconut cream.
Place the coconut cream, cashew nuts, coconut flour
and maple syrup in a blender and blend until smooth.
Pipe the frosting over the cupcakes and serve or
refrigerate until ready to serve.

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You can substitute an equal amount of heavy
cream with coconut cream  and use it as
a dairy-free alternative in recipes that call for heavy
cream. It can be baked, cooked and whipped, but it
does have a slight hint of coconut flavor.

On this order is Fruit Cream Topping
In a chilled bowl beat whipping cream with an
electric beater on medium speed until soft peaks
form. Gradually add 1/3 cup of fruit jelly. Beat until
combined.

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Vanilla Fudge Frosting
(or Coconut Banana Butter)

1/2 a very-ripe large banana (80g to 100g)
1/4 cup melted *coconut butter
Bring cold banana to room temperature
or it will solidify the coconut butter.
(It’s even better if you microwave the banana for
10-15 seconds before adding other ingredients.)

• 1/4 tsp cinnamon (omit for a whiter frosting)
• 1/16th tsp salt
• optional: a few drops pure vanilla extract
• The ripe banana gives it sweetness, but you can
  add a little powdered sugar or maple syrup if
  you want it sweeter. Or use a non-ripe banana
• and extra sweetener if you don’t want
  any banana flavor in the frosting.

  Optional:
  The overripe banana gives it sweetness, but you can
  add a little powdered sugar or maple syrup if you want
  it sweeter. Or use a non-ripe banana and extra sweetener
  if you don’t want any banana flavor in the frosting.
  1/4 tsp cinnamon (omit for a whiter frosting)Sweetener
  of choice, cocoa powder, a few drops pure vanilla extract
  (fruit juice or beet water for coloring).
  You can sweeten or add flavors as desired.