
How To Make Vegan Chocolate Frosting
Make your baked goodies extra decadent with this four-ingredient vegan chocolate frosting whipped into a thick and rich dessert pair.
Serves:
Ingredients
- 2cupsdark chocolate chips,(10 oz)
- ¾cupcoconut milk,full-fat
- 1½cupspowdered sugar,gluten-free
- 1tspvanilla extract
Instructions
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Melt the chocolate either in 30-second bursts in the microwave, stirring vigorously between each burst, or over a double boiler until the chocolate is mostly melted with some solid pieces still visible.
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Remove from the microwave or the double boiler, and stir until the chocolate is completely melted. Set aside for 5 minutes to cool, stirring occasionally.
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Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.
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Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat in 1¼ cup of the powdered sugar a little at a time, followed by the vanilla.
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Beat until smooth. At this point, the texture should be firm but spreadable and slightly soft.
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Next, chill the frosting. Set aside the hand mixer for later use.
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Place the bowl of frosting in the refrigerator for 20 minutes.
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Remove the frosting from the refrigerator and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional powdered sugar 2 tablespoons at a time. No need to chill after adding additional sugar.
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Frost cake or cupcakes, and enjoy!
Recipe Notes
The frosting on its own will keep for up to 5 days, covered, and at room temperature, or up to 7 days in the refrigerator.
Nutrition
- Calories:Â 1611.47kcal
- Fat:Â 95.67g
- Saturated Fat:Â 60.60g
- Trans Fat:Â 0.05g
- Monounsaturated Fat:Â 24.03g
- Polyunsaturated Fat:Â 2.49g
- Carbohydrates:Â 175.98g
- Fiber:Â 19.84g
- Sugar:Â 131.96g
- Protein:Â 15.89g
- Cholesterol:Â 5.46mg
- Sodium:Â 49.41mg
- Calcium:Â 149.25mg
- Potassium:Â 1492.66mg
- Iron:Â 24.51mg
- Vitamin A: 3.64µg
- Vitamin C:Â 0.85mg
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