Vegan Chocolate Frosting Recipe
- 1 pound vegan bittersweet chocolate, finely chopped (about 3 1/4 cups)
- 4 sticks (1 pound) unsalted nonhydrogenated margarine, at room temperature
- 2 2/3 cups powdered sugar, sifted
- 1/4 teaspoon fine salt
- 1/2 cup natural unsweetened cocoa powder
- 6 tablespoons soy or rice milk
- 1 tablespoon vanilla extract
- Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the margarine on medium-high speed until fluffy, about 2 minutes, stopping to scrape down the sides of the bowl.
- Turn the mixer to low, add the sugar and salt, and mix until incorporated.
- Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.
- With the mixer on low, gradually add the cooled melted chocolate and beat until incorporated.
- Stop the mixer and add the cocoa powder, soy or rice milk, and vanilla.
- Beat on low until incorporated, then beat on medium high until the frosting is airy and thoroughly mixed, about 1 minute, stopping once to scrape down the sides of the bowl.
bittersweet chocolate, unsalted nonhydrogenated margarine, powdered sugar, salt, natural, soy, vanilla
Taken from www.chowhound.com/recipes/vegan-chocolate-frosting-29437 (may not work)