For a while I wanted to create another white healthy vegan frosting that would work well on layer cakes. The frosting that I often use is a mix of coconut cream and coconut yogurt, which is amazing, but it looks the best on the first day and in my opinion works better with summer cakes.
I didn’t want to go the cashew route so I picked macadamia nuts and oh boy, this Vegan Macadamia Mascarpone Frosting has completely exceeded my expectations. It didn’t look like this at first, but I got there at the end :)
It has very few ingredients, no icing sugar involved, it’s luscious, creamy and the finish is flawless.
It does require little planning and you will have to make this a day in advance as it needs time to set, plus the soaking time for the macadamias and chill time for the coconut milk. If you’re making the frosting in the evening, put the macadamias to soak in the morning. Otherwise soak them overnight to be ready for the morning.
With the blending it depends on your blender how easy it will be. Do not be tempted to add more liquid as it would affect the overall texture. If you have problems blending, scoop the mix into a heatproof bowl and sit it in double boiler for a while until the coconut cream loosens, then return the mix to the blender and blend until you get it as smooth as possible. Refrigerate the frosting overnight and whip for good few minutes before using.
Enjoy and let me know how you like it! Fabulous Vegan Apple Cake with this frosting coming in the next post :)
Vegan Macadamia Mascarpone Frosting
Luscious vegan mascarpone frosting with macadamias and coconut cream
- 120g macadamia nuts, soaked for at least 4 hours or overnight (1 cup)
- 1x 400ml can full fat coconut milk, refrigerated overnight
- 60ml maple syrup (1/4 cup)
- 2tsp lemon juice
- 1tsp vanilla
- pinch pink salt
- 2tbsp coconut oil
- Place the can of full fat coconut milk (I've used 50% coconut) into a fridge, preferably overnight.
- Place the macadamia nuts into a bowl, cover with water and leave to soak overnight.
- Rinse the soaked macadamias well under running water and place into high speed blender. Scoop the solid part only from the coconut milk can and place into the blender with the nuts. Add maple syrup, lemon juice, vanilla and pinch of salt and blend until smooth. Stop and scoop the sides of the blender as needed. As the ingredients start to warm up, the mix will loosen and becomes easier to blend. If you have problems blending, scoop the mix into a heatproof bowl and sit it in double boiler for a while until the coconut cream loosens, then return it to the blender and blend until the texture looks smooth. Add the coconut oil and blend until incorporated.
- Scoop the mix into a small bowl and refrigerate overnight.
- When you're ready to frost the cake, whip the mix for good few minutes until fluffy. The texture will change as you whip.
If you're making the frosting in the evening, put your macadamias to soak in the morning. Otherwise soak them overnight to be ready for the morning.
If your frosting is too loose and not whipping, place it into freezer for 20 minutes at a time whisking in between until desired consistency.
if I make my cake with this frosting a day earlier, can melt it if I let it out of the fridge ? thanks
Hi Sheila, you will have to store it in fridge. The coconut cream needs to be chilled otherwise it will get too loose. You will be able to keep it at room temperature for a while, but it’s best served chilled.
Is this frosting pipable?
Hi Dailey, I’ve used it on my Gingerbread Christmas Mini Cakes, please have a look at the recipe how it looks. I’ve only used it that way, not sure how well it will work on something like cupcakes.
Raw macadamia nuts or roasted? I’m assuming raw, but it doesn’t specify.
Hi Danielle, it’s raw macadamias.
Any thoughts on a frosting/icing which uses the coconut cream but not the nuts?
Im trying to find a suitable frosting for some vanilla cupcakes for my son.
Thanks so much
Hi would this work with raw cashews soaked overnight ?