This is my go-to chocolate frosting recipe. It’s so easy to make, and has half the amount of fat (or more) of traditional frostings.
And just in case you’re wondering about the cupcake, I used the Julie’s Original White Cake Mix according to the package directions. The only thing that I did was to add 1 teaspoon of pure almond extract. The one bag of mix made 17 standard cupcakes. I filled the lined muffin tins 3/4 full with batter and baked them for 30 to 40 minutes, or just until a tester inserted in the middle came out clean.
- 1/4 cup Earth Balance Spread, softened (not the whipped, but the original in the yellow tub)
- 2 cups powdered sugar, sifted
- 1/2 cup Dutch process cocoa powder
- 1 teaspoon pure vanilla extract
- 4 to 5 tablespoons non-dairy milk (preferably soy or almond), or as needed
- In a large bowl (or the bowl of a stand mixer), combine the Earth Balance, powdered sugar, cocoa powder, vanilla and 4 tablespoons of the soy or almond milk. Beat with the whisk attachment (or beaters if using a hand mixer) until light and fluffy, scraping down the sides of the bowl as necessary. If frosting is too thick, you can add another tablespoon of milk. The frosting should be light and fluffy, somewhat soft but it should still hold it's shape when piped or spread. If you're frosting is too soft, you can add a little bit more powdered sugar to thicken it up. Just beat again until fluffy.
- Spread or pipe the frosting on top of cooled cake or cupcakes. If you are planning to frost your cupcakes or cake with a generous amount of frosting, double the recipe. You can refrigerate any leftover frosting and use again within a week or two.
- Vegan + gluten-free