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Chocolate Frosting

What you need: 

1/2 cup oil
3 tablespoon cocoa
6 tablespoon soy milk
1 lb powdered sugar
1 teaspoon vanilla or almond extract

What you do: 

Place oil, cocoa, and soy milk in a sauce pan. Bring to a boil. Remove from heat. Add powdered sugar. Beat until smooth. Add vanilla/almond. Allow to cool.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Just made this frosting for vegan chocolate cupcakes for a NYE get together. The cupcakes were a HUGE hit! (See photos).

Here's what I used:

    1/2 cup corn oil
    3 generous tablespoon cocoa
    6 tablespoon soy milk
    1 1/2 cup powdered sugar (unsifted, poured straight from the bag, on a humid day)
    4 drops vanilla essence

I made pretty much according to the recipe directions. I stirred the oil, cocoa, and soymilk together until it was incorporated prior to putting it on the heat. My bf was helping me and so I had him stir the mixture pretty much constantly while it came to a boil. This mixture, just through the heating process, was already really thick and non-runny, similar to a pudding consistency. If you are having trouble with the consistency, making sure you do this first step might be the trick.

I misread the recipe so I was going to let the mixture cool and then add the powdered sugar. I realized my mistake when the oil mixture was half cool and started mixing in the powdered sugar then. I don't think the temperature makes a difference though in retrospect. To get it very smooth, I sprinkled in about 2-3 tablespoons at a time while whisking.

If you are concerned about the sweetness, best to mix sugar in a bit at a time and taste as you go.

I added the vanilla last. It really gave it the final flavor component it needed.

I packed the frosting into a piping bag and squeezed spirals onto my cupcakes. Turned out great.

Thanks a mil for the recipe. A keeper.  :)>>>

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Wow, amazing.  I didn't realize how easy it'd be to make my own frosting! I could never buy frosting at the store, because they all have horrendous amounts of trans fat.  But now I can make it at home easily, inexpensively, and much more healthy anyway! 

I use to to frost (and fill) a double layer of the Super Moist Chocolate Cake on vegweb. 
I ALSO gave the frosting a bit of a twist by adding crushed up Trader Joe's Candy Cane Jo Jos Cookies (like peppermint oreos) which was reallllly good, and gave it a nice holiday touch! 

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The consistency of this frosting is fabulous - the best I've found so far, but it's a little sweet for my taste.  Those who like sweet frosting though will love it.  I've made it by boiling and by mixing the ingredients cool, and found it worked much better without the boiling.  

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This is the best chocolate frosting I have made so far.  My nonvagan family didn't even know it was vegan and still liked it.

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This is the BEST frosting ever! Not too chocolaty and perfact texture! I used rice milk instead of soy, there was no weird nutty flavor at all. I also used this with the super moist chocolate cake recipe from this site, and the hubby says they are the best cupcakes he has ever had, I agree!

I had way more than enough for a dozen cupcakes.
Yummmmm......

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This made an AWESOME frosting that gives it's grocery store partially-hydrogenated-high-fructose-corn-syrup counterpart a run for it's money!!

I used this on the super-moist chocolate cake from this site and it was awesome.

I would like to caution any new vegans or vegetarians who may not be used to the taste of soymilk. I do not drink soymilk (or any milk) but bought some organic vanilla silk to use in this recipe. It had a weird nutty flavor that I wasn't used to. I will try again with rice milk next time. Don't get me wrong though, it turned out totally delicious and after the first bite or two the soy flavor went away. And hey--my 5 year old scarfed it down so that says a lot!

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I'm planning on making this in conjunction with the Super Moist Chocolate Cake recipe from this site for Thanksgiving and I have a question:

Can I make the frosting ahead of time and if so, do I need to refrigerate it or can it stay out overnight? Also, should I refrigerate leftover frosted cake or can it sit out on te counter like conventional cake? Thanks in advance!

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Uh oh. This recipe didn't work for me. I used powdered sugar but I can still "taste" the granules. 1 lb (2 cups) of sugar wasn't enough, so I used 2 lbs (4 cups) but it was too sweet. I guess I had the same results as the girl above.

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Hi this is Holly the one who submitted this recipe a long long time ago.  It's supposed to say Powdered Sugar, not just sugar.  No wonder some people are saying they feel the granules.

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I tried to make the frosting with less sugar, but it was too runny.  In the end I used about a pound, but it was very sweet, and gave me a bit of a headache.  My mother hated the frosting, but all of my friends enjoyed it.  I actually made it for the Harry Potter 7 midnight selling (I know, I'm a geek :D). 

I made it with a vegan white cake and the decorative frosting from the site.  Quote my dairy/egg/meat consuming friends: "It doesn't taste like cupcakes, but it tastes good."  I enjoyed it, but I kind of wished for a way to make it without so much sugar while still being creamy.  I've got two diabetics in the house and I felt terrible that they couldn't have any.  I would have made it with Splenda, but I didn't want to take any chances.  Did anyone substitute with Splenda?  I'd like to know how that worked out.

Also, I had tons left over, so I've been making my brother deserts with it (and that's saying a lot since he is the only boy I know that can drink a glass of milk on a regular basis without getting sick once or twice!)

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