Vegan Milk Chocolate Frosting

This was my first real attempt at pretty frosting.  I bought an icing decorating kit a few years ago but didn’t have an frosting recipe that was firm enough to use it with.  Not so anymore!  After I made my Oreo frosting, I realized I had a good recipe.  This recipe is almost the same except for no Oreos and it’s a little moister and has cocoa powder.

I frosted my Great Divide cupcakes with this frosting.

Ingredients:

3 1/2 c. powdered sugar

1 tsp vanilla

2 T. plus 1 tsp. butter (I used SmartBalance)

2 T. shortening (I used Spectrum.  You could probably use butter instead but it may not hold its shape as well.)

1/4 tsp salt

7 tsp non-dairy milk (I used Silk’s Original Cashew Milk but you could also use coconut or almond)

1/4 to 1/3 c. cocoa powder (depending on how dark you want the chocolate to be)

Directions:

Combine powdered sugar, vanilla, butter, shortening, and salt in a bowl.  Combine with a fork or a pastry cutter.  Add cocoa, starting with 1/4 c.  You can always add more later.  Add non-dairy milk one teaspoon at a time.  You will need at least 4-5, but stir well before adding the last couple.  If your frosting will hold its shape, stop adding liquid.  Mix with a mixer for about a minute to combine well and to add a little fluff.

If you have a cake decorating set, put the frosting in the bag/canister, add your favorite tip, and frost away! If you don’t have a kit but don’t want to just smear the frosting on your cupcakes, you could fill a plastic Ziploc bag with frosting and then cut the tip off of one end and squeeze it out to swirl it on the cupcakes.  Enjoy!

Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too. View all posts by glutenfreeveganish