Besides tea, there’s a secret, surprisingly healthy & totally unexpected ingredient in this frosting. It’s hard to believe how good it tastes, how easy it is to work with, how low-cost it is & how it delivers a thick, creamy texture. Oh & it’s dairy-free & doesn’t use nuts.
Ready for the reveal? It’s sweet potato!!
All you need to flavour this frosting is a bit of lemon juice & our Philosopher’s Brew tea, which is made with lemongrass, citrus & lavender. Easy!
If you’re a fan of cream cheese frosting & are looking for a dairy-free one, try this recipe. It has a refreshing, tangy taste that isn’t exactly like cream cheese, but satisfies some of those flavour notes you’re looking for.
You can also make a marvelous Matcha Frosting, by following a similar sweet potato base recipe.
Use this frosting as you would regular frosting, in all your favourite recipes.
LEMON LAVENDER TEA FROSTING
gluten-free, dairy-free, vegan
makes approximately 1 ½ cupsINGREDIENTS
¾ cup water
3 tablespoons PHILOSOPHER’S BREW tea
⅔ cup sugar
1 large sweet potato
6 tablespoons melted coconut oil
2 teaspoons lemon juice
⅛ teaspoon salt
1. Peel sweet potato & cut into 1-inch cubes. Set up a pot with an inch of water & a steamer basket, & bring water to a boil. If you don’t have a steamer basket, a stainless steel colander that fits inside a lidded pot will do the trick too. Put sweet potato chunks into steamer basket & cook until they are soft. This will take approximately 10–15 minutes. Transfer cooked sweet potatoes onto a tray so that they can cool quickly.
2. Bring water to a boil & pour over 3 tablespoons PHILOSOPHER’S BREW tea to create a tea concentrate. Steep 10 minutes & strain. Measure out ⅓ cup of liquid, reserving the remainder of tea concentrate for use later in the recipe.
Make a tea syrup: pour the first ⅓ cup tea concentrate into a small saucepan & add sugar. Bring mixture to a simmer over medium heat—be careful to stir, as this mixture can burn or overheat quickly. Once all sugar is dissolved, remove from heat & pour tea syrup into a container to cool.
3. Measure out 1 cup of sweet potato by mashing it firmly into a measuring cup. (Save any extra sweet potato in the fridge & add it to salads or soups—it’s very nutrient dense.)
4. Put sweet potato into a blender or food processor with ½ cup of tea syrup, coconut oil, 2 tablespoons tea concentrate, lemon juice & salt. Blend on high speed until smooth—at this point, the frosting will be quite runny. If your mixture is not coming together, you can add a little more tea concentrate—be careful not to add too much liquid, or your frosting will become too soft & mushy. Taste & adjust by adding more lemon juice or tea syrup.
5. Pour frosting into a container & place in the fridge to set. The longer it stays refrigerated, the firmer it will become. To decorate cakes, either wait until mixture is semi-set, but still soft, or remove from refrigerator after fully setting, & allow to warm slightly before decorating.
Always keep frosting refrigerated until just before serving. Cooked sweet potatoes should be discarded if left out for more than 2 hours at room temperature.
Frosting can be kept in the fridge for 3–5 days.