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

1. Using a microwave or double boiler, melt the chocolate in a medium bowl; set aside to cool.
2. 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.
3. Turn the mixer to low, add the sugar and salt, and mix until incorporated.
4. Increase the speed to medium high and beat until fluffy, about 3 minutes, stopping to scrape down the sides of the bowl.
5. With the mixer on low, gradually add the cooled melted chocolate and beat until incorporated.
6. Stop the mixer and add the cocoa powder, soy or rice milk, and vanilla.
7. 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)