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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?

Oh, I forgot, I also cut down the amount of vanilla due to someone else's comment about it having too much vanilla taste.  I reduced the vanilla to 4 tsp vanilla extract.  If I ever make this frosting for a chocolate cake, I may experiment with spiking the recipe with rum.

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Good easy recipe.  I made a few mods however.  It was way too sweet, so I cut the sugar down to 3 cups.  I subbed water for the soy milk and it tastes perfectly fine.  I made this frosting for a 2-layer recipe of the Basic Yellow Cake and it was still too much frosting.  Next time I will make a half or 3/4 amount.  I put the remaining frosting in the freezer so I will see if it's possible to save the leftover...

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I loved how easy it was to make and the amount i made ... *drool*
As most other people i only used a little vanilla
My son loved it and it was a hit at his birthday party

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Awesome frosting.  I felt weird (heart racing) after eating my cake because of the amount of sugar in the frosting, but I knew what I was getting myself into.  Hehe.  It was so good.

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perfect!  i usually will follow a recipe right on and the frosting will turn out too runny so i  only used 2 tablespoons soy milk. less soy milk=amazing! ;D

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This is the best frosting I've ever made, bar none.  I'd have to say (forgive me, Gramma) that it even beats White Mountain Icing.

The texture is flawless.  The flavor is divine.  It looks rich and creamy.  Snip the corner of a zip-bag and it flows beautifully for decorative frosted cupcakes like you'd get at a bakery.

I'm sure the products I used weren't strictly vegan, and I'll make sure to note the same when sharing, but this was easy and used things that weren't hard to find.

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Wow, this was very good!  After I made it, I put it in the refrigerator and frosted the cake several hours later.  The only issue I had was that despite warming it in the microwave for a bit, I still couldn't get it to truly spreadable consistency.  I had to work with it quite a bit.  That being said, though, the flavor is awesome!!!

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I absolutely HATE the taste of margarine, but this was FANTASTIC! I made this today without following the recipe exactly (made a smaller batch and didn't use salt). The cocoa powder and vanilla take away any margarine flavour. 

It was so chocolatey... mmm. I was afraid I'd eat it all before I could ice my cupcakes...

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:( I must have done something wrong, it turned out tasting terrible: too sweet, too bitter, too vanilla-ey.
I used:
Soy Garden Margerine
Wholesome Sweetners Organic Powdered Sugar
Meijer Pure Vanilla Extract
Westsoy Organic Soymilk- Original
Chatfield's Premium Unsweetened Cocoa Powder
365 Sea Salt- Fine Crystals.

Any ideas, anyone?

westsoy has a very strong soy taste so mixed with soy garden it can be overwhelming. and also, did your vanilla have any kind of alcohal flavorings in it?  because mixed with the cocoa-it is bad news.  good luck.

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Wow  :D This stuff is stunningly good.  I ended up using 1 tablespoon of vanilla and one of coconut extract and it turned out amazing.  I'm just waiting for my cake to finish baking and give it a shot on that.  I'm sure you can cut back on the sugar if you want, this is pretty sweet with 4 cups.  But otherwise, great recipe.  Definitely a keeper!

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