Versatile Vegan Chocolate Frosting (Dairy Free, Egg Free)
"This is my favorite frosting because it meets allergy needs and it is super adaptable, quick and easy and OH-SO-FLUFFY and GOOD!"
photo by jodyendres
- Ready In:
- 6mins
- Ingredients:
- 6
- Yields:
-
4 cups
- Serves:
- 8-12
ingredients
- 1⁄2 cup margarine, softened (I like Earth Balance)
- 1⁄2 cup shortening
- 1⁄2 cup unsweetened cocoa powder (dutch processed if you have it)
- 3 cups powdered sugar, sifted
- 1⁄4 1/4 cup coconut milk or 1/4 cup almond milk
- 2 teaspoons vanilla extract (or extract of your choice, match to the flavor you want) (optional)
directions
- Using a stand mixer with paddle or whisk attachment, cream the margarine and shortening together.
- Add cocoa, powdered sugar and the liquids and mix slowly until incorporated; going too fast on this step is messy -- powdered sugar clouds and splatters -- go slow until you get those mixed in!
- Beat on high until fluffy. It usually takes 5-8 minutes of beating in the mixer for this to get super fluffy --- you will see the texture change and the color gets significantly lighter as well. If it doesn't lighten, it isn't ready.
- Variations: To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. Try using orange juice or coffee instead of the milk. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!
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Reviews
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Wow, great frosting and so easy. The cupcakes look perfect and taste even better. Thank you! -
Thank you sooo much for posting! My son has multiple food allergies and this tops his cake every year and it makes it so yummy!! -
Just the sort of birthday cake icing I was looking for! If you have a stand mixer, this is the recipe for you. The ingredient amounts were perfect, I maybe used 1/2 tbsp less milk than called for. I used a high quality organic cocoa powder and subbed coconut oil for the shortening. In hind sight, I should have melted to coconut "butter'/oil first to remove those little bits that never quite break down otherwise. But that's OK, the icing is still very smooth. Thanks for posting! -
I wish I could give this recipe 6 stars. It is that good. And your directions were very clear, rsarahl, thank you. I was really worried because I used up the last of my vanilla extract making the cake. But even with that ingredient missing, this frosting was incredible. Yum!
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I used this fluffy frosting on Kittencal's vegan brownies. Very good. This is a excellent frosting recipe.
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Tweaks
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this is really good! i had to use pudding instead of the shortening, and it came out really well! the only drawback is that the yield is a little smaller than expected. otherwise a very helpful recipe! -
Delicious and easy to make. My only changes were to use coconut oil in place of shortening and reduce the sugar to 2 cups. I might even reduce it further as it was still very sweet (not a bad thing' we want to cut down on sugar though). It's very spreadable and pretty looking too. Thanks!
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Just the sort of birthday cake icing I was looking for! If you have a stand mixer, this is the recipe for you. The ingredient amounts were perfect, I maybe used 1/2 tbsp less milk than called for. I used a high quality organic cocoa powder and subbed coconut oil for the shortening. In hind sight, I should have melted to coconut "butter'/oil first to remove those little bits that never quite break down otherwise. But that's OK, the icing is still very smooth. Thanks for posting!
RECIPE SUBMITTED BY
rsarahl
United States
I am a wife and mom of 2 vibrant little boys. They love to create and cook in the kitchen... I love their curiosity and willingness to try new foods and techniques as I introduce them.
I love to cook... always have. Thanks to my father for this culinary passion! While I am addicted to collecting cookbooks, my dad taught me to experiment in the kitchen and gave me the gift of knowing that creative cooking doesn't have to come from a book.
