Vegan Frosting Without Butter (No Oil, Less Sugar)
User Reviews
5
Vegan Frosting Without Butter (No Oil, Less Sugar)
Description
Vegan Frosting Without Butter (No Oil, Less Sugar) uses blanched almond flour as the base combined with almond milk and a natural sweetener such as maple syrup. The ingredients are whisked together and allowed to soak, which helps hydrate the almond flour and soften the frosting. Blending slowly at first and increasing speed creates a smooth, creamy texture. Optional additions of lemon juice add a subtle tang, while lactic acid powder mimics cream cheese flavor. After blending, the frosting is refrigerated uncovered to cool and firm up.
The final frosting offers a spreadable consistency that coats desserts nicely but is too soft to pipe due to the absence of butter or oil. The maple syrup choice influences the frosting's color and sweetness level, allowing customization. Keeping frosted desserts chilled preserves the texture, as room temperature softens the frosting within a couple of hours.
This frosting works well for vegan and dairy-free cakes where a light, less sweet topping is desired without added fats like butter or oil. It provides an alternative to traditional creamy frostings by highlighting almond flavor and a balanced sweetness. Storage in the refrigerator extends freshness up to a week, and freezing is possible for longer-term keeping.
Prepare the frosting a day ahead to develop flavor and improve texture.Store chilled frosting in the refrigerator for up to one week or freeze for longer storage.Use syrup types thoughtfully, as they affect both sweetness and frosting color.Keep frosted desserts refrigerated, as the frosting softens at room temperature after 1-2 hours.Lemon juice adds brightness even without the cream cheese flavoring option.Sugar substitutes can boost sweetness without thinning the frosting, but adjust according to taste and consistency.
Ingredients
- 2 cups blanched almond flour packed
- 1 cup almond milk Or other non-dairy milk; see Note 1
- ¼ cup maple syrup See Note 2, or agave or simple syrup
- ½ teaspoon vanilla extract Or vanilla powder or paste
- pinch of salt
- 1 to 2 Tablespoons lemon juice See Note 3, optional
- 1 to 2 Tablespoons erythritol See Note 4, or comparable sugar substitute, optional
- 2 teaspoons lactic acid powder For cream cheese flavor, optional
Instructions
- Planning: For convenience and for the best flavor, prepare the frosting a day in advance.
- Whisk together the almond flour, non-dairy milk, syrup, and vanilla in a bowl. Cover and set aside to soak for at least 2 hours or preferably overnight in the refrigerator.
- Add the mixture to a high-speed blender along with a pinch of salt and the lemon juice. Slowly increase the speed, stopping as needed to stir (use patience!). Add another tablespoon of syrup and milk if necessary. Once you're able to slowly increase all the way to high speed without needing to stop, blend until completely smooth.
- Taste the frosting and add the dry sugar substitute and lactic acid, if using. The frosting will be warm after blending. Transfer to a shallow dish or bowl, and refrigerate uncovered until cool. Once cool, cover and refrigerate overnight or until cold, at least 4 hours.
- The frosting firms up as it chills, but due to the lack of saturated fat is not firm enough to pipe. Spread it on your favorite healthy cakes and cupcakes and enjoy!
Notes
- Make the frosting at least 2 hours ahead or overnight for best texture and flavor.
- Keep frosting refrigerated up to a week; it will soften after 1-2 hours at room temperature.
- Choice of syrup impacts sweetness and color; maple syrup adds flavor, simple syrup keeps it neutral.
- Lemon juice brightens flavor even without cream cheese flavoring powder.
- Sugar substitutes can be added carefully to adjust sweetness without making the frosting too thin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Serving | 4tablespoon | |
| Calories | 150kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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