Dairy Free Chocolate Frosting Food

DAIRY FREE CHOCOLATE FROSTING

Steps:

• Combine all the ingredients in a large mixing bowl, starting with 1 tablespoon of dairy-free milk. Use a stand mixer or hand mixer to beat until light and fluffy. If the frosting is too thick, beat in the extra dairy-free milk one tablespoon at a time.

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!

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.

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.

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:

• In a bowl, whisk together the cocoa and powdered sugar. Set aside.
• In a pan, heat up the canned coconut milk (you could also warm in the microwave for 2 minutes)until it starts to simmer. Do not let it boil.
• Remove from heat and add chocolate chips. Stir until the chocolate has completely melted.
• Stir in vanilla.
• Slowly pour about half of the chocolate sauce into the dry ingredients and beat on low until incorporated.
• Pour a little more at a time until you get the desired frosting consistency you want for your cake. Beating until incorporated after each addition.
• Set aside remaining chocolate sauce and use for other things like chocolate covered strawberries or drizzle over doughnuts.
• Use as needed. Store in air tight container in fridge for up to 2 weeks.

CHOCOLATE GLAZE - DAIRY FREE

Steps:

• Mix cocoa powder and margarine in saucepan, stirring constantly over low heat until well blended.
• Stir in sugar and vanilla until crumbly.
• Add 1 tsp of water at a time until glaze pours well, add more water if necessary.
• Pour quickly over top of cake or spread evenly.
• Make enough for a 9 inch layer cake.

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.

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.

DAIRY FREE CHOCOLATE CAKE

Steps:

• Heat your oven to 350 degrees and line the bottom of two 8-inch cake pans with parchment paper and rub the sides with oil.
• In a large bowl, whisk all the ingredients up to the almond milk (not including the milk)
• Add in the almond milk, eggs, oil and vanilla and whisk until combined.
• Pour in the boiling water and whisk until well mixed.
• Divide the batter between the two pans and bake until a toothpick inserted in the center comes out clean, about 35-40 mins.
• Let cool COMPLETELY.
• Frost and DEVOUR!

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.

2 INGREDIENT DAIRY FREE CHOCOLATE FROSTING

Steps:

• In the bowl of a food processor fitted with the "s" blade, pulse the fruit of the avocado a few times to chop.
• Add the chocolate chips and puree until smooth.
• Taste and add a pinch of salt if the flavor is too flat.
• Use immediately.

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.

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.

NON-DAIRY GERMAN CHOCOLATE FROSTING

Steps:

• Scald soy milk and syrups. Mix egg replacer and water until foamy and add to milk and syrup mixture and cook until thickened. Blend tofu in food processor until smooth and add to thickened syrup mixture with rest of ingredients. Cook for 2 minutes and remove from heat. Cool

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!

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.