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Chocolate Frosting

What you need: 

1 cup sugar
6 tablespoons corn starch
4 tablespoons cocoa
1/2 teaspoon salt
1 cup water
2 tablespoons oil
1/2 teaspoon vanilla

What you do: 

1. Mix sugar, cornstarch, salt, and cocoa in a medium sauce pan. Whisk in the water.
2. Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes. (Make sure you don't boil too long, or it will set like taffy.)
3. Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake. Enjoy!

Preparation Time: 
10 min
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Yay!!! This is just like a store bought choc frosting from my non vegan days. Yum. I omitted the vanilla because I had none and I used a tablespoon of melted vegan butter instead if of the oil, it  makes it a bit creamy but it doesn't need it. I only used around 4 tablespoons cornflour for the right thickness for a cake, and it was sooo delicious.

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  I made this frosting last night and it was soooo good. I read the reviews about overcooking the frosting, so I was very careful. The frosting started about really thin for a minute or two, and then got thick within about 30 seconds. The secret is to not overcook it. Very yummy! I couldn't wait to frost the cake, so I put it on while it was still steaming. Worked out great!!!

Best chocolate frosting ever!

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oh my  gosh is this ever good!
strated to set up  as i was  stirring a bit sooner  but i  stirred faster and w/in  a few seconds it was  perfect! My electric burner was just right a t a bit over med.
I will  make this many times!

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This came out pretty good! It is sort of more of a pudding. I put the ingredients into the blender before I simmered it in the pan, this made it really nice a smooth.

And then I added peppermint flavouring instead of vanilla

I would have added a little more cocoa next time, and maybe a little instant coffee for a mocha bite.

The reason why I really like it is because it isn't a powdered sugar and fat recipe like the buttercream frostings, and it seems much lower in fat.

A keeper!

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Atsuko's photo is so cute!

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Absolutely great.
Accidentally added the vanilla and oil before cooking, turned out great anyway.
Added dry ingredients to wet, no lumps.
yum, yum, yum. 

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This is my second time making this. I use cane sugar, sea salt, and safflower oil. Both times it's turned out perfectly. Last time I did a full batch on chocolate cake. This time I did a half batch on top of a tray blondies. DELICIOUS!!

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Overall, I enjoyed this frosting. You could really taste the cornstarch though - which I didn't like. I don't know if it was my mistake, but I'll definitely tweak it and try it again!

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I don't usually like frosting.  I made this for my daughter's birthday cake.  This stuff is so rich and fudgy that I have been eating the leftover frosting plain.  Yummy.  I like not having to go all over the place looking for vegan powdered sugar as well.  (None of the stores in town carry it all the time.) 

I'm wondering if people who have more luck with this recipe using a candy thermometer instead of just timing it. 

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I was so excited to find a frosting recipe that doesn't use powdered sugar! I don't have a buff enough blender to make my own, so this is awesome. I used turbinado sugar, coconut oil, raw cocoa powder, and I only used 4 Tbs of cornstarch to begin with because I was afraid of it getting too thick, but then I lost patience because it was cooking forever and I added another Tbs or so with a little rice milk, and that did the trick after another minute or so. The Easy Vegan Chocolate cake I put it on got devoured so fast I didn't even get a nibble! And I got TONS of compliments, most of them from people who think I eat weird, and even some from those I admire as vegan chefs! Great recipe, thanks!

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