By the Gracious Vegan
After I included vegan white chocolate chunks in a contest-winning cookie recipe last Christmas, I decided I wanted that flavor in a cake frosting. Many experiments later, I have arrived at this solution. This frosting also serves well as a filling, as I show in this photo with the Gracious Vegan Almond Poppy Seed Cake.
Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes (even if you have a high-speed blender).
1 cup raw cashew pieces
When they are done soaking, rinse and drain them. Then put them in the bottom of a blender and add just enough water to barely cover them. Blend on high under you have very smooth cashew cream. Set aside.
Separately cream butter with a mixer on medium speed.
1/2 cup (1 stick) vegan butter at room temperature
Very carefully melt the white chocolate. Use a double-broiler or a microwave (for the microwave, start with 45 seconds, stir, then 30 seconds, stir, then 10-second increments). Stop heating the chocolate when there are still a few small lumps of unmelted chocolate in the bowl and stir them smooth. Do not let it cool much before adding to the butter, or else there will be chunky pieces of chocolate in the frosting. Add to the creamed vegan butter and whip on medium until creamy.
3.5 ounces vegan white chocolate chips or roughly chopped bar chocolate
Add powdered sugar, and cream on medium until light and fluffy, 1-2 minutes.
1.25 cups powdered sugar
Stir in the following ingredients and beat on high for about 1 to 3 minutes until the buttercream frosting is smooth and fluffy.
1/2 teaspoon vanilla extract
A pinch of salt
Timing: About 20 minutes
Nutrition: Not healthy, but vegan/plant-based