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.
Oh my goodness Katie!!! This looks so good!
http://www.oohlalacakery.blogspot.com
I like that your page isn’t political or newsy. In fact, your page is the first one I turn to when I’ve been reading too many sad headlines.
I’ve been craving oreos for quite some time now, maybe this is a sign I need to get them!
Oh my gosh this is good. I’m taking it in next for when our preschoolers class puts cream cheese on graham crackers.
Awesome! Could you post a vegan cookies and cream ice cream recipe? You have convinced me and my family that healthy vegan food tastes good as well. Haha, I told my friends about you and your blog and one friend made your mint chocolate chip ice cream! Thank you!
Love Andrea and best wishes from Australia 🙂
Thank you so much for such a sweet comment! I’m definitely working on a cookies n cream recipe, but until then you can always just combine my “ice cream recipe” and the healthy oreos! 🙂
How many oreos would we need if we used mini store bought ones? Just out of curiosity!!
Hi. Just wondering why the cake has to be right before serving? Hoping to take it to a restaurant to have for a birthday dessert. Is it ok if it stays in fridge?
Oops! Has to be *frosted* right before serving. Crucial word missing haha. Thanks!
Fixed this as a treat for good behavior for the kids I babysit and they loved the frosting on top of some chocolate cupcakes!!! (And my family loved it as well on top of the extras I had lying around). It’s sweet yet creamy and not too outrageously unhealthy. Thank you!
You are so wonderfully creative! I have to make myself stop reading and copying down the recipes and actually make them! LOL. Which one first though? This looks really good, has anyone tied the Newman-Os? I wonder how they rate, healthwise. Always heard about them since I’m a vegan girl. :0)
How dry do the cashews need to be? And does it make a huge difference if you soak them on the counter versus in the fridge? I have never soaked nuts before, but I would love to try this recipe!
You can soak on the counter. But definitely dry them well after draining. This recipe is amazing, and cashew cream in general is so versatile!