Chocolate Frosting
Submitted by Anna
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| prep time: 10 | cooking time: n/a | makes frosting for one 9' 2-l |
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I put this on a birthday cake I made for my boyfriend and everyone at the party said it was fabulous. It's not too greasy, but it's definitely on the sweet side (well, it is frosting...) It's easy to spread and has a nice sheen. It gets pleasantly crunchy after a couple of days in the fridge. I tried this on the chocolate rum pudding cake out of the ppk cookbook, minus the pudding layer on the cake, and it tasted great. I think the almond extract is the secret.
This is really good with a raspberry filling--when you frost the cake, spread some chocolate frosting on the top of the bottom layer to keep it from getting soggy, then spoon on the filling. Make the filling by cooking half a bag or so of frozen raspberries with about 1/4 cup sugar (and a little amaretto if you have it around) in a saucepan over med-high heat until it's thick and a bit of the water is cooked down. |
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Equipment:
Mixer
large metal bowl
plastic spatula for scraping and applying icing
Ingredients
1/2 cup (1 stick) earth balance shortening
2/3 cup cocoa powder
3 cups powdered sugar
1/3 cup unsweetened soymilk
1 tsp vanilla extract
1 1/2 tsp almond extract
Directions
Melt the shortening. I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl. Add Cocoa and stir. Add powdered sugar and soymilk, then beat on medium for about a minute, or until it's a good consistency for spreading. Stir in extracts and frost away! |
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Reviews (add your own)
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| deehan wrote on Friday March 17th, 2006 04:14 PM |
 three and a half soybeans |
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I only used 2 cups of powdered sugar (kept everything else the same), and I thought it was perfect. Very tasty vegan frosting. Lovely on Isa's brownies. |
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| Ashley wrote on Saturday April 01st, 2006 11:06 AM |
 four soybeans |
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Fantastic! Great recipe here. I halved it because I didn't think I needed a lot of extra frosting laying around... now I wish I had made the whole amount so I could eat the extra... yummy. Coupla other adjustments I made: 1) I omitted the almond extract (didn't have none); 2) instead of melting the Earth Balance, I just put it in my little 3 cup food processor to make it a nice whipped consistency. Then I added the cocoa powder. Then I transfered that into a bowl, spooned in the soymilk and added the powdered sugar little by little, using a hand held mixer to really whip it all together. Results: Delicious! |
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| lisa wrote on Monday May 08th, 2006 11:34 AM |
four soybeans |
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this is great! i used it on cupcakes for a friend's birthday. i'm not crazy about chocolate, but i liked this. good consistency for decorating, too.
thanks! |
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| laura wrote on Wednesday December 13th, 2006 09:43 PM |
four soybeans |
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AMAZING! i put it on the rich chocolate cake and won a vegan baking competition! i used chocoloate soy milk instead of regular and it worked out great. |
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| Heather K from Pa wrote on Tuesday January 09th, 2007 06:03 PM |
four soybeans |
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The consistency of this frosting was perfect! No one would ever know that it was vegan. I made the mocha chip muffins into a cake and used this frosting recipe for the finishing touch(I just cut down on the almond extract). The cake was totally gone in about 15 minutes. |
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