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Chocolate Fudge Icing

What you need: 

1/2 cup coconut oil
3 tablespoons cocoa powder
4 tablespoon soy, rice or almond milk
1 pound confectioner’s sugar
1 teaspoon vanilla extract

What you do: 

Blend all ingredients in food processor until smooth.
Ice cake with room temperature icing, then chill cake in fridge.
The coconut oil when chilled will harden the icing to the consistency of fudge, it's amazing!

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

I thought it was great, quick and easy.  Definitely a good idea to let the coconut oil get to room temp though. I would have only used coconut oil anyway, so glad to have found the recipe containing it.

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can I omit the confectioners sugar or replace it with ground succanat or honey?

update:  I finally made this scrumptious frosting to go with Betty Crockers gluten free cake mix for cupcakes.  I went ahead and used the confectioners sugar and the coconut oil.  It taste wonderfully sweet. and had a nice consistancy and you can taste a bit of coconut.   I think I may try to even less sugar next time.  As a side note...if you let the frosting sit for awhile the coconut oil will start separtating.

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no, but the coconut oil makes it solidify and cling to the cake like fudge. you could probably use margarine and shortening instead.

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Does it have to be coconut oil?

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