Chocolate Frosting Without Butter Food

PALEO CHOCOLATE FROSTING WITHOUT BUTTER

Steps:

• Using your food processor, stand mixer, or immersion blender, blend the avocados, cocoa powder, and sweetener until smooth.
• Use the frosting to frost the cake (between each layer and on top).
• Eat right away or store in fridge for 2-3 days.

CHOCOLATE FROSTING (WITHOUT BUTTER)

Steps:

• Add the shortening to the mixer and mix for a couple of minutes, then gradually add the powdered sugar, Dream whip, cocoa and blend together until smooth.
• Add the vanilla, then add the milk until you get the right consistency. *I find that 1/3 cup is just right, but you may need a little more or less.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

CHOCOLATE FROSTING I

Steps:

• In a large bowl, beat margarine and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners' sugar until desired consistency is achieved. Adjust with more milk or confectioners' sugar if necessary.

QUICK CHOCOLATE FROSTING

Steps:

• In a large bowl, cream the butter. Add in cocoa, salt and boiling water, stirring until smooth.
• Add powdered sugar and beat until frosting reaches a spreadable consistency. If frosting seems too thick, add water. If it seems too thin, add powdered sugar.
• Spread on cooled cookies, such as Frosted Chocolate Walnut Goodies.

CHOCOLATE FROSTING (NO EGGS OR MILK NEEDED)

Steps:

• Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.
• Whisk in the water.
• Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.
• (Make sure you don't boil too long, or it will set like taffy.)
• Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.