Since I first made this frosting last week (to fill my Halloween Cake), I have been looking for an excuse to make it again because it is so delicious! The first time I made it I used soy milk (to keep it vegan), while this time I used regular milk (1%), and the frosting came out amazing both times.
This frosting is fairly thick, so if you wish to make it thinner you can add more milk/soy milk about a teaspoon at a time until the desired consistency is reached.
I found this recipe in my Vegan Cupcakes Take Over the World cookbook, and I doubled it to have enough icing for two dozen cupcakes. I made the regular recipe last week and it was easily enough to fill my Halloween Cake (which was 3 layers). This recipe is enough to frost 12 cupcakes, or to fill a regular cake. If you wish to make it vegan, make sure your margarine is free from milk products, and that you use soy milk instead of regular milk.
- 1/4 cup margarine or butter
- 1/4 cup shortening
- 1/2 cup cocoa powder
- 2 1/2 cups icing sugar
- 3 tbsp milk
- 1 1/2 tsp vanilla
- Cream together the margarine (or butter) and shortening
- Add the cocoa and mix very well
- Add the icing sugar about 1 cup at a time, followed by a tbsp of milk (or soy milk) after each cup of icing sugar
- After all of the icing sugar and milk/soy milk is added, pour in the vanilla and continue beating until nice and fluffy
- Frost your favourite cupcakes or cake!