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This complimentary recipe is from The Joy of Vegan Baking.
A chocolate lover’s dream! Though many of the commercial brands of frosting are ‘vegan,’ they’re also made with unsavory ingredients, such as partially hydrogenated oil or high-fructose corn syrup. This recipe is as easy as it is delicious.
1/2 cup (112 g) Earth Balance, softened
3 cups (300 g) powdered (confectioner’s) sugar, sifted
1/3 (42 g) cup cocoa, sifted
1 teaspoon vanilla or 1/2 teaspoon peppermint extract
3-4 tablespoons (45 to 60) water or nondairy milk
With an electric hand mixer, cream the butter until smooth. With the mixer on low speed, add the sugar, and cream for about 2 minutes. Add the rest of the ingredients, and turn the mixer to high speed once all the ingredients are relatively well-combined. Beat on high speed until frosting is light and fluffy (about 3 minutes). Add l or 2 tablespoons more milk if it’s too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Re-whip before using.
Yield: Enough for one 9-inch (23-cm) cake or 8 cupcakes
What’s the Difference?
The terms ‘frosting’ and ‘icing’ tend to be used interchangeably, and they both describe a sugary, buttery mixture that covers and fills cakes and pastries. People in New England, the Upper Midwest, and the Western United States tend to use ‘frosting,’ and Pennsylvanians, New Jerseyeans, and those in the Lower Midwest and the South, prefer ‘icing.’ A few people in the South call it by a third name, ‘filling,’ even when it goes on top.