Vanilla Walnut Buttercream
Servings 1 cup
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!
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!
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.
Notes
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.