Description
Whip up this dreamy vegan cookie dough frosting that’s completely safe to eat! Made with almond flour and lots of crunchy chocolate chips, this dairy-free frosting pipes beautifully and tastes just like the real deal – perfect for cakes, cupcakes, or eating by the spoonful!
Ingredients
- 1 cup (100g) almond flour
- 1/4 cup (30g) brown sugar
- 1/4 cup (55g) granulated sugar
- 1/4 cup (60ml) soy whipping cream
- 3/4 cup (150g) vegan butter, cold but slightly soft
- 2 cups (200g) icing sugar
- 1/3 cup (60g) vegan chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Take your vegan butter out of the fridge and cut it into cubes so that it blends smoothly.
- In your stand mixer with the paddle attachment, or a bowl with a hand mixer, combine the almond flour, brown sugar, caster sugar, vegan butter, salt, and vanilla extract. Beat on medium speed until it forms a buttery dough-like consistency, scraping down the sides as needed.
- Add half of the icing sugar and beat further until fully incorporated, then add the rest and repeat.
- Add the soy whipping cream and beat further for about 2-4 mins until the frosting is paler in colour and fluffy and airy.
- Fold in the vegan chocolate chips just until evenly distributed.
- Enjoy!
Notes
Ensure that the butter is still cold but a little bit softer than rock solid so that it whips well.
I recommend chilling the frosting for 3-6 hours to allow the almond flour to absorb moisture, but you can use the frosting straight away too.
If your frosting seems too thick after mixing, add a tablespoon of plant milk at a time until it reaches your desired consistency.
If the frosting looks too thin, chill it for 30 to 60 minutes in the fridge or add a tablespoon of icing sugar at a time before rewhipping gently.
- Whipping time: 8 mins
- Method: Whipping