Monday, March 25, 2013

Earl Grey Cashew Cream Frosting

I jumped onto the cashew cream bandwagon a few months ago.  I'm just amazed at all the lovely cashew-based sauces, creams, and cheesecake possibilities!  As I mentioned in my previous post, cashew cream is my new frosting alternative. I suppose it's more like a glaze, but it works fabulously when you're staring down at your naked cupcakes and wondering how to add extra decadence.  And for even more pizazz, I added some Earl Grey tea, which is my favorite tea in the world.  Behold:

Makes about 1 cup of cream

1 cup raw cashews, soaked overnight or for at least an hour (rinse well after soaking)
1/4 cup strongly brewed Earl Grey tea
1/2 cup agave nectar or maple syrup (or you can start with less and then adjust the sweetness to your liking)
2 teaspoons vanilla extract
A dash of salt
Earl Grey tea leaves from 2 tea bags, finely ground (I used Twinings, which is already finely ground)
  1. Blend the cashews and brewed tea in a food processor or blender until smooth.
  2. Add the agave nectar, vanilla extract, and salt.
  3. Continue to blend everything together until smooth.
  4. Stir in the ground tea leaves.
  5. Refrigerate cream for 30 minutes to an hour so that it firms up.
As a shortcut, you can also use raw cashew butter instead of soaking and blending whole cashews.  My favorite brand is Artisana.  However, the one drawback is the price...a jar costs about $14 at Whole Foods and that's the lowest price I've seen!  So, it's probably best to use it if you only need a small quantity of cashew cream or if you're really short on time. 

I'm sure this would be great on any type of cake...vanilla, lemon, banana, etc., but I went with basic chocolate. Yum!  I've added Earl Grey tea to many baked goods and desserts with varying degrees of success.  I'm glad that this yielded delicious results.  :)