Dairy-Free frostings can be tricky and often times they taste strongly of coconut, or rely on dairy-free butter, cream cheese, or other substitutes. When creating this dairy-free mascarpone-style frosting, my goal was to make something versatile, with a taste and texture similar to a classic mascarpone frosting. While I knew I would use some coconut cream, I did not want it to taste only like coconut.
I can’t tell you how excited I am about this final version – and I am not exaggerating: it’s the best dairy-free frosting I’ve ever tasted! While I call it a mascarpone-style frosting because that’s what I was aiming for, it’s so versatile that it can stand in for any creamy, dairy-free vanilla frosting in a wide range of recipes.
The secret? Cacao butter. Many good grocery stores carry it, often as cacao butter wafers or chunks. Our local co-op usually has it, but if you can’t find it in store, you can order it online. You only need a small amount to achieve the right flavor and texture for this frosting. Stored properly, cacao butter usually lasts a long time. You can even use it to make your own dairy-free chocolate bark!
Try this frosting on my Gluten-Free Cranberry Orange Tiramisu Pie or Soft and Fluffy Pumpkin Bars (Gluten-Free). In both recipes, I recommend adding a little orange zest to the frosting!
If you are dairy-free, I highly encourage you to try this frosting – you’ll be glad you did!
Step by Step Instruction for Dairy-Free Mascarpone-Style Frosting
Gather all ingredients: Coconut cream, plant milk, cashews, maple syrup, cacao butter, vanilla paste, apple cider vinegar, lemon, fine sea salt.
Rinse and drain the soaked cashews.
Blend soaked cashews with vanilla, plant milk, melted cacao butter, lemon juice, apple cider vinegar, zest, and a pinch of salt.
Blend until smooth.
Scoop 1 cup of chilled coconut cream solids into a cold bowl and whip until fluffy.
Add the whipped coconut cream to the bowl with the cashew cream.
Gently fold or whisk the whipped coconut cream into the cashew cream until smooth.
Dairy-Free Mascarpone-Style Frosting
Creamy, dairy-free mascarpone-style frosting made with cashews, coconut cream, and cacao butter - perfect for cakes, pies, and more. You won't miss the dairy!
2
cups20
minutes12
hours2
hoursKeep the screen of your device on
Ingredients
1 cup raw cashews*
1 cup solids from a can of full-fat coconut cream, refrigerated overnight
1/4 cup maple syrup
1 tsp vanilla paste or extract
2 Tbsp plant milk (I use homemade nut milk)
3 Tbsp melted cacao butter (from chunks or wafers)
1 tsp freshly squeeze lemon juice
1/2 tsp apple cider vinegar
1 tsp zest from an organic orange or lemon (optional)**
pinch of fine sea salt
Directions
- Soak the cashews with a small pinch of salt in water, covered, for 4-6 hours. Drain and rinse.
- Add the rinsed and drained cashews to a blender along with the maple syrup, vanilla paste, plant milk, melted cacao butter (best melted gently in a small saucepan on the stovetop), lemon juice, apple cider vinegar, orange or lemon zest (if using), and a pinch of salt. Blend until smooth. If needed, add an extra tablespoon of plant milk to help blend.
- Scoop 1 cup of solids from a can of coconut cream that has been refrigerated overnight, and add to a cold mixer bowl. Whip with a whisk attachment until fluffy.
- Gently fold or whisk the whipped coconut cream into the cashew cream until smooth and well combined. Refrigerate for at least 1 hours to allow frosting to thicken.
Notes
- *Soaking the cashews is essential for a smooth, creamy texture. If you are short on time, do a quick soak and cover with boiling water for 1 hour.
- **You can tweak the flavor of this frosting. Adjust the orange zest, lemon juice, or maple syrup to taste. You can also add a pinch of cinnamon for a subtle twist. When making my Gluten-Free Cranberry Orange Tiramisu Pie, I always add orange zest.
- ***Serving tip: Let the frosting come to room temperature for 10-15 minutes before spreading to make it easier to work with.
