Creamy Chocolate Frosting Dairy Free Food

AMAZING MYLK CHOCOLATE FROSTING

Steps:

• Sift the cocoa powder and powdered sugar into a mixing bowl.
• Add the remaining ingredients, and mix on low speed, to help prevent powder from flying everywhere, until everything is incorporated. Then whip for a minute on a higher speed to make it a little fluffy.
• Frost your cake or cupcakes as desired, or eat it straight from the spoon!

EASY DAIRY FREE CHOCOLATE FROSTING

Steps:

• In a large bowl, mix the room temperature butter until smooth.
• Add the cocoa powder and 1 cup of the powdered sugar and sift into the butter.
• Mix until mixture starts to come together.
• Sift another cup of the powdered sugar and mix until frosting looks stiff.
• Add 2 Tablespoons of milk and whip until smooth.
• If needed, add another Tablespoon of milk until the frosting is easy to spread.

CREAMY CHOCOLATE FROSTING - DAIRY FREE

Steps:

• cream margarine and sugar until fluffy.
• Add egg yolk and beat, then beat in cocoa powder.
• If frosting is too thick add a little warm water.
• Makes enough to frost a 9 inch layer cake.

DAIRY FREE BUTTERCREAM FROSTING

Steps:

• In a mixing bowl, beat the margarine until it is smooth and creamy. Gradually add 2 cups of the powdered sugar, scraping the sides of the bowl periodically. Add the milk and vanilla and beat well.
• Gradually add the remaining powdered sugar. Add a small amount of additional milk if needed to get to the right spreading consistency. This will frost 24 cupcakes or two 8 inch layers.
• Variation: to make chocolate frosting, reduce the powdered sugar to 4 1/4 cups and add 3/4 cup unsweetened cocoa powder.

THE FLUFFIEST DAIRY FREE VEGAN CHOCOLATE FROSTING

Steps:

• Using a stand or a hand mixer with the whisk attachment, whip the coconut cream until fluffy and slightly increased in volume (about 2 minutes).
• Add 1/2 of the powdered/icing sugar and whip for about 2 minutes or until all sugar has been incorporated.
• Add the other 1/2 of the powdered/icing sugar and whip for about 5 minutes. The mixture should become fluffier and soft peaks should form when you lift the whisk.
• Add the cocoa powder and whisk for about 10 minutes or until stiff peaks form. The frosting will go from dark brown to pale chocolate brown as the mixture gets more fluffy.
• The dairy free chocolate frosting keeps well in a closed container in the fridge for about 3 - 4 days (but actually disappears within a day).

DAIRY FREE CHOCOLATE FROSTING

Steps:

• Using an electric hand mixer or stand mixer, beat the palm shortening on high for 2-3 minutes, or until soft peaks form. Add the vanilla extract and continue to mix.
• Slowly add the powdered sugar and cocoa powder to the bowl and continue to whip until combined.
• Add ½ cup dairy free milk. Continue adding a little more milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Mix for 2-3 minutes until no clumps remain.
• Use to make a layer cake, cupcakes, or eat it with a spoon! This frosting can be stored at room temperature for up to three days, or in the fridge for up to two weeks.

CHOCOLATE FUDGE FROSTING - DAIRY FREE

Steps:

• Mix all ingredients except vanilla.
• Bring to full rolling boil and boil for 1 minute.
• Remove from heat, add vanilla and beat until creamy.

DAIRY-FREE CHOCOLATE GANACHE + FROSTING RECIPE

Steps:

• Add chocolate chips and coconut cream to small pot. For the cream, be sure to use only the full-fat cream from the top of the can, not the liquid at the bottom. To do this, you'll have to use a can of full fat coconut milk that has been separated (just shake the can and if you don't hear/feel liquid sloshing around inside, it's most likely separated).
• Using the double boiler method, melt the chocolate/coconut over the stove for 1-2 minutes, stirring until melted. Remove from heat. TIP: If you don't have a double boiler, just grab another pot (one that is a touch larger than your small pot) and fill with an inch of water. Place the small pot inside the larger pot and heat on medium heat.
• Allow chocolate ganache to cool to room temperature. Once cooled, you can drizzle it on cupcakes or ice cream, or use in the middle of a layered cake. If using for frosting, follow the next step.
• After chocolate ganache comes to room temperature (about 30-45 minutes), place in the fridge, uncovered, for approximately 2 hours. YES, this is a long time, but it needs to firm up. Check your ganache occasionally, stirring each time, and more frequently after the 1 hour mark. You want the consistency to be thick, like peanut butter, before removing from the fridge. It is very important that you keep an eye on the ganache during this last step- if not cooled for long enough, your ganache will be too runny. If you cool it for too long, it will harden to the bowl.
• Once the chocolate ganache has thickened, enough that it is like a smooth peanut butter (and you can still stir it), remove from fridge. Using electric beaters, whip the ganache for 30 seconds to 1 minute on medium speed. Ganache should get fluffy and resemble frosting texture. Use on cupcakes immediately.

CREAMY CHOCOLATE FROSTING

Steps:

• In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
• In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

VEGAN CHOCOLATE FROSTING

Steps:

• In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
• Stir in agave, vanilla and salt.
• Place frosting in freezer for 15 minutes to cool.
• Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
• Frost over cake, cupcakes or between cookies.

PEPPERMINT FROSTING - DAIRY FREE

Steps:

• In small bowl, blend on high egg whites, cream of tartar, and salt until soft peaks form.
• Gradually beat in sugar until glossy.
• Gradually beat in corn syrup and vanilla.
• Add peppermint extract and blend well.
• Beat until stiff peaks form (about 6 minutes).
• Blend in green food colouring.

VERSATILE VEGAN CHOCOLATE FROSTING (DAIRY FREE, EGG FREE)

Steps:

• Using a stand mixer with paddle or whisk attachment, cream the margarine and shortening together.
• Add cocoa, powdered sugar and the liquids and mix slowly until incorporated; going too fast on this step is messy -- powdered sugar clouds and splatters -- go slow until you get those mixed in!
• Beat on high until fluffy. It usually takes 5-8 minutes of beating in the mixer for this to get super fluffy --- you will see the texture change and the color gets significantly lighter as well. If it doesn't lighten, it isn't ready.
• Variations: To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. Try using orange juice or coffee instead of the milk. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!