|Mom's Chocolate Icing|
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
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|
Mom's Chocolate Icing, Veganized
Melt in Microwave or saucepan
1/3 cup Earth Balance or similar Vegan Buttery Spread
1/3 cup Cocoa
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:
What'd You Do This Weekend?
The Art of Homemaking Monday
The Thrifty Home: What's For Dinner?
Virtual Vegan Potluck
Think Tank Thursday
Home Acre Hop
Inspire Us Thursday
From the Farm