This “buttercream” uses buttery walnuts to get that delicious texture (with the help of a couple tablespoons of real butter!). Unlike most cloyingly sweet frostings, this one is lightly sweetened with maple syrup and vanilla so you can eat your cake and not go through the sugar high and crash afterwards. It’s delicious on this week’s breakfast cake but is also really good on muffins, pancakes, and by the spoonful (I know from experience!).
Servings 1 cup
Prep Time 10 minutes Ingredients
- 2 cups raw walnuts
- 3 tbsp maple syrup
- 2 tbsp cold unsweetened almond milk
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- Note: to soften butter from cold or frozen, microwave on low power in 10 second intervals until softened. It’s okay if it gets a little melted!
Instructions
- In a high speed blender, add the walnuts, maple, milk, soft butter, vanilla, and salt. Blend on low until smooth, scraping down the sides as needed. Increase the speed towards the end for a smoother texture.
- Transfer to the fridge to chill overnight or for at least 4 hours. If you don’t have time to chill it, it will still be delicious, just softer.
Items you can prep ahead (optional)
- Leave your butter out overnight to soften. If you forget, just microwave it until softened (it’s ok if it melts a little).
- Make the buttercream!
Substitutions:
- To make vegan, use softened coconut oil in place of butter.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days.
Leftovers + Repurposing:
- The texture is best straight out of the fridge or let it sit out for a few minutes to soften up a bit.
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