Vegan Chocolate Frosting Food
VEGAN CHOCOLATE CREAM CHEESE FROSTING
Make and share this Vegan Chocolate Cream Cheese Frosting recipe from Food.com.
Provided by tweewms
Categories Dessert
Time 8m
Yield 12 cupcakes
Number Of Ingredients 5
Steps:
- Melt chocolate in a double boiler.
- Cream together margarine and cream cheese.
- Mix melted chocolate into margarine, cream cheese mixture.
- Continue mixing while slowly adding powdered sugar in 1/2 cup batches.
- Mix until smooth and creamy.
- Add vanilla.
Nutrition Facts : Calories 161.1, Fat 8.8, SaturatedFat 3.9, Sodium 47.1, Carbohydrate 22.9, Fiber 1.6, Sugar 19.7, Protein 1.3
VEGAN CHOCOLATE ICING
Rich, sweet, and chocolaty! Use this vegan icing to smother cakes and cookies, or even dip strawberries! The finished product will be smooth like a glaze, but thicker and creamier. It's fluid yet malleable. Top with pomegranate seeds for Valentine's day! Enjoy!
Provided by Jane Dough
Categories Desserts Frostings and Icings Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Mix sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk in coffee. Heat over medium heat, stirring frequently, until thick and starting to boil. Boil for 2 minutes. Avoid overcooking or the glaze will become tacky.
- Remove from heat and stir in oil, vanilla extract, and cinnamon. Refrigerate until cool, about 1 hour.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 21.4 g, Fat 1.8 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 98 mg, Sugar 16.7 g
VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g
VEGAN CHOCOLATE FROSTING
This gluten-free, dairy-free, rich and creamy chocolate icing will fool all of the junk food junkies, dairy-lovers and gluten gluttons in your life -they won't have a clue that they're eating on your meal plan. Go ahead, see for yourself.
Provided by Elanas Pantry
Categories Dessert
Time 20m
Yield 1 batch, 18 serving(s)
Number Of Ingredients 5
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.
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VEGAN CHOCOLATE FROSTING RECIPE - SIMPLY RECIPES
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From veganhuggs.com
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- Place a mesh strainer on top of a medium-sized mixing bowl. Add the powdered sugar and cocoa powder into the strainer and sift together. Set aside.
- Add the softened vegan butter to the bowl of a Stand Mixer (or use a large Stainless Steel Bowl with a Hand Mixer). Beat on medium speed until fluffy and pale for 2-4 minutes.
- Now add the vanilla extract and mix on medium speed until incorporated (about 30-60 seconds)
HOW TO MAKE VEGAN CHOCOLATE FROSTING - LOVING IT VEGAN
From lovingitvegan.com
4.9/5 (18)Total Time 10 minsCategory Baking, How To, VeganPublished 2015-09-06
- Add the powdered sugar, cocoa powder, vegan butter, vanilla and around half the soy milk to the bowl of an electric mixer.
- Start mixing on low, gradually moving to a higher setting until thick, smooth and creamy. Add the extra soy milk in slowly, only as much as needed.*
- It should be thick, but still be easily spreadable so it won't go sliding off a cake. So if it's not thick enough, add a little more powdered sugar.
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From robustrecipes.com
- To a medium mixing bowl add the cocoa powder, use a spoon to make a well in the cocoa powder. Add the melted, but not hot coconut oil, maple syrup, vanilla extract, and pinch of salt to the center of the well of the cocoa powder. You can either use a spatula, fork, or, an electric hand mixer to gradually add the dry ingredients into the wet and mix until well combined, and smooth. Use a rubber spatula to scrape down the sides, and the bottom of the bowl to make sure all of the cocoa powder is incorporated. The frosting should be nice and thick.
- Taste the frosting and adjust as needed. You can add a little more maple syrup if you want it to be sweeter, but not too much otherwise it will become too thin. This frosting is forgiving to an extent. If it gets too thin on you then you can add more cocoa powder. (see notes on options for an even thinner frosting by adding milk).
- Quickly spread this frosting onto cooled cookies, cakes, muffins, cupcakes, brownies, or sweet breads. Keep in mind that since the base of the frosting is made using coconut oil, the frosting consistency will vary slightly depending on the temperature of your kitchen or other surroundings. If it’s colder then it will stiffen up rather quickly, whereas if it’s warmer it will stay more spreadable a little longer.
VEGAN CHOCOLATE BUTTERCREAM FROSTING - CONNOISSEURUS VEG
From connoisseurusveg.com
- Place the butter into a large mixing bowl, and beat it at high-speed with an electric mixer, until creamy.
- Beat in the non-dairy milk, in two additions, beating each addition in fully before adding the next.
THE BEST VEGAN CHOCOLATE CAKE - VEGAN HEAVEN
From veganheaven.org
- Preheat your oven to 350 °F. In a large bowl, combine all dry ingredients (flour, brown sugar, baking powder, and cocoa powder). Stir well with a wooden spoon.
THE ULTIMATE VEGAN BUTTERCREAM FROSTING RECIPE | THE ...
From thebananadiaries.com
- In a stand mixer or a large bowl with a hand mixer, cream the vegan butter until light and fluffy. This should be about 2-3 minutes.
- Sift in 1 cup of powdered sugar at a time, creaming the mixture together between every cup. Start with the lower speed, and increase as the powdered sugar becomes incorporated into the vegan butter. The mixture should be smooth yet thick at this point. You can add in a tablespoon of dairy free milk here to help if the powdered sugar isn’t integrating.
- Add in the remaining tablespoons of dairy free milk, along with the vanilla extract, and cream together again until fluffy and light.
VEGAN CHOCOLATE FROSTING - FLIPPIN' DELICIOUS
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- Mix the cocoa powder with hot water or coffee in a small bowl until it makes a smooth paste. Set aside to cool.
- Whip the palm shortening and vegan butter using a stand mixer or heavy duty hand-held mixer for 5 minutes. Set a timer! It should be light in color, and very fluffy.
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From itsnotcomplicatedrecipes.com
- Pour 1 tablespoon of boiling water onto the margarine and mix well. You may not need all the water so add one tablespoon at a time, until you get a smooth spreading consistency.
VEGAN CHOCOLATE FROSTING - PLANT.WELL
From beplantwell.com
- Using an electric mixer (preferred), or mixing rigorously by hand, mix until the butter is smooth and creamy.
- Add a little plant milk (you may not need it all) and then incorporate the powdered sugar by adding it one cup at a time, mixing until smooth in between, until all the powdered sugar is combined.
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- Melt the chocolate chips and coconut cream in the microwave or in a double boiler on the stove.
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- Add the cocoa powder, vegan butter, 2 ½ cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer.
- Start mixing it together at slow speed, gradually increasing speed until it’s very thick and smooth.
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From detoxinista.com
- First, melt the coconut cream so that it's liquid. (You want the cream chilled solid first so that you can separate it from the liquid in a can of coconut milk, but then you want to melt it so that it's liquid in the blender.) I melt the coconut cream using a double boiler, but you can most likely use a microwave to do this, if you prefer.
- Add in the melted coconut cream, dates, cacao powder, vanilla, and salt to a high-speed blender or food processor and blend until silky smooth. Stop and scrape down the sides of the machine to keep everything moving, or use a tamper for the blender if you have one.
- Add 1 to 2 tablespoons of water, if needed to help thin out the frosting and ensure that the dates are completely broken down. I use some of the remaining liquid from the can of coconut milk, but water will work, too. For a sweeter frosting, you can use maple syrup as the liquid, instead. Be sure to taste as you go and adjust the flavor to your liking.
VEGAN CHOCOLATE BUTTERCREAM FROSTING - LOVING IT VEGAN
From lovingitvegan.com
- Add the vegan butter to the bowl of a stand mixer and beat it for a couple of minutes until very creamy.
- Gradually add in the powdered sugar and cocoa powder until properly mixed in with the butter. Then add the vanilla and slowly add the non-dairy milk, only as much as needed to get to the right consistency. If you end up with frosting too thin then add more powdered sugar. If it's too thick, add more non-dairy milk a drop or two at a time until you reach the right consistency.
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- Add pitted dates to a food processor with the “S” blade attached. Pulse until very small bits remain or they form into a ball.
- Add warm water and pulse again until they form a loose paste that appears like caramel, scraping down sides as needed.
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