added this 18 years ago
Vegan Chocolate Frosting
What you need:
1 cup vegan margarine, at room temperature
4 cups powdered sugar (make your own by blending sugar and cornstarch)
dash salt
2 tablespoons vanilla
4 tablespoons nondairy milk
1/2 cup cocoa powder
What you do:
1. Blend margarine until mushy.
2. Add vegan powdered sugar, salt, vanilla, milk, and cocoa (all remaining ingredients).
3. You can add in more milk to make it a bit smoother, but not too much. Spread on cake and enjoy.
Preparation Time:
10 minutes
Cooking Time:
Servings:
1
Recipe Category:
SO HOW'D IT GO?
Good stuff but a bit too sugary for my tastes, reducing the sugar by a cup or a half cup next time.
I also added a cup+ of shredded coconut - yum!
UPDATE: We had friends over last night and they almost ate the entire dessert. Huge hit!
My boyfriend also requested that I make it again tonight as he finished it this morning with his breakfast hehe... gotta love him :)>>>
I made this as a topping for a brownie for my boyfriend and he absolutely love it!
Thanks ^-^
Very good recipe! This recipe makes a ton of frosting, so next time I will definitely half it. It went amazing with the French Chocolate Cake on this website with some strawberries on top. Yum!
great recipe! although you need to be careful of over-mixing, I zoned out and when I looked at my frosting it got all soupy because I overmixed it! Had to add more powdered sugar then. Tasted great, very buttercremey!
If you're going to be a hero and make your own powdered sugar, DO NOT USE TURBINADO!
It will not powder and your frosting will be crunchy.
Also, the cornstarch to sugar ratio is 1 tbsp to 1 cup.
Waste of sugar ;__;
Made this today for Easter cupcakes. It was a little sweet, but the cupcakes weren't too sweet so they balanced eachother out well. All in all, it was a very good frosting and I will probably use it for all my deserts that need some chocolately goodness. ::)
I definitely like the taste..the sweetness and chocolatey-ness... but I think I'd make it a little firmer...maybe add less soymilk or use some shortening with the margarine the way vegan buttercream recipes typically call for.
This frosting would be great on brownies the way a lot of a people mentioned that they used it for...but on cake, I'd like something firmer.
I really didn't like this. I made this to put ontop of my husband's bday cake and we both thought it was terrible. Maybe it was because I used my own powdered sugar but the frosting was overly sweet, so sweet you couldn't taste much chocolate. The texture was also strange. I won't be making this again :(
Absolutely delicious. I had it on chocolate cake last night for a mini celebration and loved it. I am going to read back through the comments to see if anyone else froze their leftover frosting because it made far more than I needed. So good! Thanks for sharing :-)
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