Mother’s Day is coming up so I just posted a recipe for vegan scones (hint: they’re delicious!) but you can’t have scones without super tasty clotted cream! They’re a match made in pastry heaven!
This is a really easy recipe and it’s very quick to make, so there are no excuses come Mother’s Day!
- 50g vegan butter of choice
- 6 tbspn of coconut cream
- 75g icing sugar, sieved
- 2 tbspn pure maple syrup
Use an electric beater to mix the butter and icing sugar together (this creates buttercream frosting!)
Add the coconut cream and keep mixing.
Once it looks creamy and smooth, add the maple syrup and either add more coconut cream or syrup to taste.
Use immediately or chill in the fridge for up to 2 days.