Irish Cream Protein Frosting
Prep time
Total time
Makes enough frosting for 12 small cupcakes, or 3 snack-sized servings.
  1. Drain and rinse the soaked cashews.
  2. Blend the cashews with the Irish cream, water, and whey until smooth.
  3. If using to frost cupcakes, let the frosting firm up in the freezer for about 20 minutes.
  4. Enjoy!
A note about substitutions: you might try substituting casein protein for the whey, but you might then need to adjust your liquid amounts. You also might try substituting greek yogurt for the cashews and water.
Nutrition Information
Serving size: ⅓ recipe Calories: 276 Fat: 18g Carbohydrates: 14g Sugar: 5g Fiber: 2g Protein: 13g
Recipe by Andréa's Protein Cakery at