Chocoholics rejoice with this sweet and scrumptious vegan chocolate frosting that will satisfy any chocolate craving without a drop of dairy. Traditional chocolate frosting is made with sugar, fat(usually butter) and a little flavor and this vegan frosting version exchanges the butter for a dairy-free alternative. Frosting is used to give a contrasting taste and texture to vegan cookies, dairy-free cakes and dairy-free cupcakes. Of course, it's also a beautiful decoration to make sweets look prettier. This one recipe can be doubled or tripled for parties and get-togethers when time is of the essence!
Makes about 2 cups
- 2 cups organic powdered sugar
- 1/4 cup (1/2 stick) dairy-free soy margarine, softened
- 1/4 cup plain unsweetened almond milk or soy milk
- 3/4 cup unsweetened pure cocoa powder
- 1/2 teaspoon vanilla
1. In a medium-large mixing bowl, using an electric hand mixer, cream the powdered sugar with the soy margarine until mixture is thick but well combined, about 30 seconds to one minute.
2. Add the almond milk, cocoa powder and vanilla, and continue to mix until smooth, about 1 minute.
3. Refrigerate and spread just before serving on fully-cooled cookies, cakes or cupcakes.
Frosting Tips and Ingredient Substitutions
When preparing dairy-free frostings, you can use a "stick" variety of dairy-free soy margarine instead of a "tub" variety. You can also use vegan butter with a cocoa butter base, which lends itself to a texture that more closely resembles traditional frosting. If you use a vegan butter with a coconut oil base, you'll find the frosting "melts" much more readily and may need to be refrigerated prior to use to firm up. For more information, this short list of my favorite butter substitutes can help guide you through the many available varieties of dairy-free margarine and spreads. Note that to give a lighter flavor, you can use whipped vegan butter alternatives.
Non-Dairy Milk in Vegan Frosting Recipes
If you avoid soy, you can use any other non-dairy milk, including rice milk, cashew milk, or rice milk in this recipe, but be sure to go unsweetened or the balance of flavors will be lost. Other non-dairy milk may change the flavor of the frosting, such as hazelnut milk or coconut milk, but they are still perfect substitutes for soy milk, as is almond milk.
Decorating with Frosting
If you've been using a plastic storage bag with icing tips to decorate with frosting, you know how hard it can be to control your designs. Consider upgrading your pastry bag with a silicone piping bag instead. There are a variety of choices that allows you to "pump" evenly, some are squeezable and others even have screw-on nozzles so you don't get any surprises while decorating.