Just 5 Ingredients!
With none of the corn syrup, artificial flavors, or trans fat found in packaged frostings. (And none of the palm oil, high maltose corn syrup, corn starch, canola oil, tapioca starch, distilled monoglycerides, polysorbate 60, added color, rice flour, sodium stearoyl lactylate, sodium acid pyrophosphate, soy lecithin, xanthan gum, potassium sorbate…)
Creamy and smooth, it’s perfect for icing cakes, cookies, or my #1 favorite chocolate cupcake recipe.
Every now and then, I will have WAY too much fun with a photoshoot…
This was definitely one of those times, especially since I had to got to stop and lick frosting off my fingers every three seconds! 🙂
Cookies ‘n Cream Frosting
(Makes about 1 1/4 cup)
- 1 cup raw cashews or macadamia nuts (120g) (For a nut-free version, see the nutrition link below)
- 1/8 tsp salt
- 1/2 tsp pure vanilla extract
- 1/4 cup water
- 1/3 cup powdered sugar OR pinch stevia (see chart)
- 2-4 chocolate sandwich cookies (I used Healthy Oreos)
In a cereal bowl, cover the nuts with water and let sit at least 8 hours (no longer than twelve). Then drain and pat dry. Combine the drained nuts with the salt, vanilla, sweetener, and the 1/4 cup water, and blend until very smooth like buttercream – without any visible cashew pieces. (Blend a full minute in a Vita-Mix or up to twelve minutes in a food processor.) Crush the chocolate cookies with a fork, then stir in by hand. Stirring them in by hand prevents the cookies from turning the entire frosting brown. This frosting can be piped through a piping bag if desired. Leftovers are best stored in the fridge, and it’s best to frost cakes right before serving.
—> View Cookies’n Cream Frosting Nutrition Facts <—
Link of the Day: Single Serving Chocolate Molten Lava Cake
Side Note: I choose not to write about certain subjects here because I’m not sure my food blog—with its frivolous subject matter—is the proper place or that my words could possibly take away anyone’s pain. Devoting one paragraph would seem irreverent, while devoting an entire post might come across as exploitative. But although I’m not publicly posting quotes or Bible verses on my food blog or on facebook about tragedies that have taken place (or are currently taking place) in America or around the world, it doesn’t mean I’m not privately sending thoughts, prayers, and donations. It doesn’t mean my heart isn’t breaking for those who are directly involved.
I want to lick the screen!
I’ve noticed you and other vegan friendly bloggers use a lot of raw cashews in your recipes. Where I live, they are extremely expensive ($30 for a small bag) and I’m just wondering if they’re that expensive for everyone or whether there’s some sort of special place you get them from. I’m sorry if this is a question you’ve been asked before. And I realize I never phrased the above as a question, but I meant it as a question.
Wow! How much does that bag weigh? Here they cost about $8-$10 per one pound bag in the regular chain grocery stores. I’ve been trying to find a store with bulk bins because they’re usually cheaper there, but I haven’t had much time to search since moving.
I’m not sure how much they weigh, but I’d guess that they’re around a pound. Definitely not any more than that.
I’m surprised that you’re able to get them for $8 to $10. That’s so much cheaper! Are yours organic? The ones I’ve looked at were.
No, they are not organic. I finally found a store with bulk nuts. Regular cashews there are $11.39/lb (sadly more expensive than the packaged, which is unusual). Organic cashews are $14.99/lb. Nuts, however, aren’t one of the foods nutritionists say to worry about getting organic, particularly cashews, which tend to come from small Brazilian farms which don’t use pesticides anyway.
Having to soak the nuts for that amount of time definitely makes this frosting a labor of love, doesn’t it? It looks like it worth it though:) Thank for sharing your recipe; I’ve pinned it for later. I was wondering about delaying posting to my blog until tomorrow or including something, but decided to stick to the food and post as planned. Thanks for taking time to explain to those who may need it.
Just cover them with water, go to sleep, and make the recipe when you wake up. EASY! 😉
Thanks for the tip, Liz!
Yum! Can’t wait to give this a try 🙂
I’ve never used cashews to make frosting before! I’m super curious, so I’ll have to try this soon.
It was soooo good!
What a perfect way to start off the weekend. Wow!!
Mmm! My favorite combination is cookies and cream.
This looks simply amazing! My mouth just watered. Can’t wait to try this, I bet it won’t give me nasty stomach aches or headaches!
http://www.mindfullyaudrina.blogspot.com/
I love this frosting without any dairy cream, thanks Katie.
Hey Katie!
Awesome new recipe. I wish I could try it out right away but alas, I am trapped out in college.
I just wanted to reiterate on Jeannie’s comment about liking to hear about your life outside CCK. There are some of us who like to hear about how your life outside of coming up with recipes for us lazy people is like!
I also had a question about how profits from blogging works. You of course don’t have to answer if you don’t like, but I was just interested because I’m taking a political economy class and it made me wonder a little bit!
Hi Keely,
Basically I am paid from advertisements on the site. This enables me to keep the recipes free for readers 🙂