Berry Cream Frosting

Berry Cream Frosting

Servings: Approximately 3 Cups

Berry Cream Frosting


  • 1 cup raw cashews
  • 1 cup refined spoonable coconut oil
  • 1-1/2 cups unsweetened cashew milk
  • 1⁄2 teaspoon vanilla
  • 1⁄2 teaspoon sea salt
  • 2 tablespoons sweetener
  • 3⁄4 cup freeze-dried strawberries or raspberries
  • 1⁄2 teaspoon xanthan gum
  • few drops of food coloring, (optional)*
    Chocolate Version
  • 1 cup raw cashews
  • 1 cup refined spoonable coconut oil
  • 1-1⁄2 cups unsweetened cashew milk
  • 1⁄2 teaspoon vanilla
  • 1⁄4 teaspoon sea salt
  • 1⁄4 cup sweetener
  • 6 tablespoons unsweetened cocoa powder
  • 1⁄2 teaspoon sea salt


  1. In blender, blend all frosting ingredients, except xanthan gum and food coloring. Blend on high until mixture is very smooth. Scrape sides often. Slowly sprinkle in xanthan gum. Blend bit longer.
  2. Refrigerate for at least 6 to 8 hours or until completely hardened. Whip with hand beater, then add food coloring, if desired, for a nice pink color. Serve immediately.


*Prep Note: Since I’m more of a purist, I don’t like to use anything with artificial food coloring, so I use the India Tree decorating set colorants.


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