Versatile Vegan Chocolate Frosting (Dairy Free, Egg Free)

rsarahl's Note:

This is my favorite frosting because it meets allergy needs and it is super adaptable, quick and easy and OH-SO-FLUFFY and GOOD!

• Total Time: 6 mins
• Prep Time: 1 mins
• Cook Time: 5 mins

Ingredients:

Serves: 8-12

Yield: 4.0 cups

• 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 cup soymilk or 1/4 cup rice milk
• 2 teaspoons vanilla extract (or extract of your choice, match to the flavor you want)

Directions:

1. Using a stand mixer with paddle attachment, cream the margarine and shortening together.
2. Add cocoa, powdered sugarand 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!
3. 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.
4. Variations: good substitutions for the soymilk are ricemilk, coconut milk, nutmilks(if allergies permit) or orange juice. To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!

Reviews

[jopratt_8678964]

Wow, great frosting and so easy. The cupcakes look perfect and taste even better. Thank you!

[Baking Bunny]

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!!

[magpie diner]

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!