There are a few things that can solidify your reputation as a good baker. Having a solid pie crust recipe. Knowing your way around a vanilla cupcake. And a perfect chocolate frosting recipe.
Well, I can help you cross one of those off your list right now. (You’re welks) This recipe takes a bit of finesse to get the right consistency, but the result is sweet, smooth, and fudgy.
Note before you start: The frosting will thicken as it cools. Always add less milk than you think you need. You can always add more!
Different consistencies you may need:
Layer cake: A layer cake will need a thicker frosting that will keep it’s shape better.
Sheet cake: It doesn’t need to be as thick, but should still hold it’s shape pretty well.
Cupcakes: This is up to you! If you’re planning on piping, it’ll need to be similar to the thickness for a layer cake. If you’re spreading it on top of your cupcakes, it can be a bit thinner.
- ½ cup vegan butter
- 3 ounces unsweetened chocolate
- 1 pound of confectioner's sugar
- ½ tsp vanilla extract
- ½-3/4 cup Forager cashew milk
- Melt chocolate and butter in the microwave in 30 second increments, stirring between each.
- In a large bowl, combine confectioners' sugar, vanilla and ½ cup of the milk.
- Whisk in the melted chocolate mixture.
- Add remaining milk, a little at a time, until desired consistency is achieved.
- Allow it to cool in your refrigerator in 10-minute increments, stirring in between each. (It took me about 3 rounds of cooling)
- If the frosting ends up too hard after it cools, microwave the mixture for 30-45 seconds to soften, and stir in a couple tbsp of cashew milk at a time until it is spreadable and can hold it's shape.