Vegan Chocolate Frosting

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on Oct 18, 2012 in Baked Goods
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, Gluten Free
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, Vegetarian
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This is a tweaked version of a vegan “buttercream” frosting I was sent.  VERY yummy.  However, if you like dark chocolate I would gauge your cocoa amount accordingly.

 

Chocolate ‘buttercream’
(makes enough for 12 cupcakes or 2 8-inch cakes)

6T coconut oil
2 2/3 c confectioner’s sugar (sifted)
1/2 (or more to taste) c. unsweetened cocoa powder (sifted)
1/3c. plus 1T. coconut milk
1/2 t. vanilla extract
pinch of salt
1 tsp instant coffee crystals (optional)

1. In the bowl of a stand mixer with paddle attachment, beat oil on med speed until light and fluffy, about 2 minutes. (Note: virgin coconut oil will give the frosting a coconut taste. Refined coconut oil will not.)

2. In a separate bowl, whisk together sugar and cocoa powder.

3. Combine sugar and coconut oil, alternating with the coconut milk. Add the vanilla and salt. Beat until smooth and fluffy, about 5 minutes. Pipe or spread with spatula.

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