Fudgy Frosting
Submitted by Justin
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| prep time: 10 minutes | cooking time: 15 minutes | makes 3 cups |
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| This makes a lot of delicious chocolate-y goodness, but who could ever have enough frosting? And for all you search engines out there vegan chocolate frosting, vegan chocolate frosting, vegan chocolate frosting! |
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Equipment:
Ingredients
2 cups sugar
1 1/3 cups soymilk
1/2 tsp. salt
4 oz. unsweetened chocolate, chopped
1 1/4 cups tofu
2 Tbsp. oil
1 Tbsp. vanilla
Directions
Mix the sugar, soymilk and salt in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes, then turn the heat off. Add the chocolate and stir gently until the chocolate is completely melted. Let this cool for about 15 minutes.
Put the tofu, oil, and vanilla together in a blender. Blend everything together, which is obvious since that's what a blender's for, I mean I probably didn't even need to tell you to blend it, I'm sure you knew it already, after all why would you be putting things in the blender in the first place? It's like, duh. Blend everything together. Blend blend blend.
Add the blended mixture into the now somewhat cooler chocolate sauce and beat it like you mean it until it's thick and cramy and frosting-ish. Refridgerate it for a while, atleast an hour, possibly more. Once you're happy with it spread it on whatever you think needs frosting and enjoy! |
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Reviews (add your own)
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| jonio wrote on Tuesday November 16th, 2004 01:47 PM |
 two and a half soybeans |
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this seemed like a good thing but mine ended up tasting like tofu blended with sugar and chocolate NOT fudgy chocolate frosting. perhaps i used the wrong kind of tofu (medium firm silken)?
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| jenny wrote on Thursday May 19th, 2005 10:41 PM |
 three soybeans |
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i bet if you made it the night before, it'd give the tofu enough time to develop its flavours. i would even use x firm tofu if it's to be used in a layered cake! mmmmmmm |
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| wrote on Thursday May 19th, 2005 10:42 PM |
 four soybeans |
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| joni wrote on Wednesday October 25th, 2006 09:38 PM |
three soybeans |
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I really wanted to like this, I really, really did. I think maybe the sugar should be confectioner's sugar instead of granulated? Who knows? I made a batch of this and it never got thick at all. The taste was fine, a bit grainy, but it was very soupy. I think it would work better for a glaze vs. a frosting. |
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