Presoak the raw cashews for 4-6 hours with 1 tsp salt in warm water. Make sure they are covered fully.
Drain the cashews and pat them dry or lay them on a kitchen towel to dry briefly.
Measure the chilled coconut cream (just the hard part), the coconut oil (unmelted if possible), powdered erythritol, and vanilla into a high powered blender.
Add the soaked cashews and blend on high for 1 minute or until perfectly smooth and creamy.
Take the frosting out of the blender with a spatula and transfer to an airtight container and place it in the fridge to cool for 30-45 minutes before using. You can leave it in the fridge for longer too.
When you are ready to use the frosting, you can spread it as is or even whip it briefly with a mixer to make it more fluffy. If the frosting has hardened too much in the fridge then let it cone to room temperature first before spreading or whipping.
This should be enough frosting for an 8 inch 2 layer cake or about 18 cupcakes.