Prep 15 mins
Cook 0 mins
Enjoy this chocolate frosting with a cake or cupcake.
- cream margarine and sugar until fluffy.
- Add egg yolk and beat, then beat in cocoa powder.
- If frosting is too thick add a little warm water.
- Makes enough to frost a 9 inch layer cake.
Absolutely fantastic. I think I'd like to try it with coconut oil next time, but that's just because I'm accustomed to butter and somewhat sensitive to the margarine taste. Nonetheless, this recipe came out delightfully thick and creamy, with that perfect rich chocolate flavor for my nondairy chocolate cupcakes. Thank you so much for posting this!
Great, I always use this frosting when I need a parve dessert after a fleishig meal. Thanks. It is delicious.
I used coconut oil instead of margarine, and had to add more warm water than expected (because of the coconut oil?)...but the end result was fantastic! All of my friends loved it and nobody guessed that it was dairy-free until I told them.