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Vegan Chocolate Frosting

What you need: 

1 cup vegan margarine, at room temperature
4 cups powdered sugar (make your own by blending sugar and cornstarch)
dash salt
2 tablespoons vanilla
4 tablespoons nondairy milk
1/2 cup cocoa powder

What you do: 

1. Blend margarine until mushy.
2. Add vegan powdered sugar, salt, vanilla, milk, and cocoa (all remaining ingredients).
3. You can add in more milk to make it a bit smoother, but not too much. Spread on cake and enjoy.

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

SO HOW'D IT GO?

Good stuff but a bit too sugary for my tastes, reducing the sugar by a cup or a half cup next time.
I also added a cup+ of shredded coconut - yum!

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UPDATE: We had friends over last night and they almost ate the entire dessert. Huge hit!
My boyfriend also requested that I make it again tonight as he finished it this morning with his breakfast hehe... gotta love him :)>>>

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I made this as a topping for a brownie for my boyfriend and he absolutely love it!
Thanks  ^-^

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Very good recipe!  This recipe makes a ton of frosting, so next time I will definitely half it.  It went amazing with the French Chocolate Cake on this website with some strawberries on top.  Yum!

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great recipe! although you need to be careful of over-mixing, I zoned out and when I looked at my frosting it got all soupy because I overmixed it! Had to add more powdered sugar then. Tasted great, very buttercremey!

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If you're going to be a hero and make your own powdered sugar, DO NOT USE TURBINADO!
It will not powder and your frosting will be crunchy.
Also, the cornstarch to sugar ratio is 1 tbsp to 1 cup.
Waste of sugar ;__;

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Made this today for Easter cupcakes. It was a little sweet,  but the cupcakes weren't too sweet so they balanced eachother out well. All in all, it was a very good frosting and I will probably use it for all my deserts that need some chocolately goodness.  ::)

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I definitely like the taste..the sweetness and chocolatey-ness... but I think I'd make it a little firmer...maybe add less soymilk or use some shortening with the margarine the way vegan buttercream recipes typically call for. 

This frosting would be great on brownies the way a lot of a people mentioned that they used it for...but on cake, I'd like something firmer. 

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I really didn't like this. I made this to put ontop of my husband's bday cake and we both thought it was terrible. Maybe it was because I used my own powdered sugar but the frosting was overly sweet, so sweet you couldn't taste much chocolate. The texture was also strange. I won't be making this again :(

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Absolutely delicious. I had it on chocolate cake last night for a mini celebration and loved it. I am going to read back through the comments to see if anyone else froze their leftover frosting because it made far more than I needed. So good! Thanks for sharing :-)

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