My Mom's Chocolate Icing

Mom's Chocolate Icing

Mom's Chocolate Icing was a childhood highlight. Mom rarely cooked. It was even more rare that she made dessert -usually only for occasional Birthdays or for Covered Dish Dinners - and we kids really looked forward to the Chocolate Icing. The cake was optional in our minds - just the Icing, please!

Now I use the same recipe, Veganized, to make birthday treats for my daughter.

For a Children's Version of this recipe, check out this post! 

Her original recipe was like this:

Mom's Original Chocolate Icing
Melt together in Saucepan:
3 Squares unsweetened Baker's Chocolate
3 Tablespoons Butter

Mix Separately:
3 Cups Powdered Sugar
1/8 teaspoon Salt
7 Tablespoons Milk
1 teaspoon Vanilla
Blend in melted Chocolate mixture, mixing well with an electric mixer. Add milk or powdered sugar, as needed to thin or thicken.

Chocolate Cupcakes with Mom's Chocolate Frosting

Over the years, I discovered that it was more economical to use Cocoa instead of Baker's Chocolate - and nobody could tell the difference. Then I Veganized it. I served my recipe to Mom, and she couldn't tell mine from hers - neither could anyone else!

 Mom's Chocolate Icing, Veganized
Melt in Microwave or saucepan
1/3 cup Earth Balance or similar Vegan Buttery Spread
Mix in
1/3 cup Cocoa
Dash Salt
Teaspoon Vanilla
Stir in
4 Tablespoons Nondairy Milk (I use Soy)
Then, gradually add, while mixing with an electric mixer
2 Cups Powdered Sugar
(add more Powdered Sugar or more Nondairy Milk to achieve desired spreading texture)

This Frosting Freezes well - you can decorate Cupcakes and wrap them airtight to freeze (in such a way that the frosting isn't damaged)  Thaw at room temperature, without unwrapping.

This is being shared at:
Motivation Monday
What'd You Do This Weekend?
The Art of Homemaking Monday
The Thrifty Home: What's For Dinner? 
Anti-Procrastination Tuesday 
Virtual Vegan Potluck 
Think Tank Thursday
Home Acre Hop
Inspire Us Thursday
Simple Saturdays 
From the Farm