Dairy free and vegan, this frosting is perfect for persons with intolerances to dairy or eggs, and it is absolutely phenomenal. Try this frosting recipe with dairy-free Cakes or other pastries and desserts that need a little extra chocolatey goodness! This recipe is fabulous with these dairy-free Chocolate Cupcakes and will surely satisfy any chocolate craving!
Makes about 2 cups
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 2 cups confectioners’ sugar
- ¼ cup cocoa powder
- 4 ounces (half of a tub) cold dairy-free cream cheese, such as Tofutti
- 6 T. cold dairy-free soy margarine, such as Willow Run
- 1 cup dairy free chocolate chips
- ½ cups unsweetened plain soy yogurt
Preparation:
1. Bring several cups of water to boil in a small stockpot.
2. In a large bowl, sift together the sugar and cocoa powder. Using an electric hand mixer at a low speed setting, combine the sugar mixture with the dairy-free cream cheese and soy margarine. Turn the mixer up to high and beat until creamy and well combined. Set aside.
3. In a heatproof bowl set over the boiling water, stir together the chocolate chips and the soy yogurt. Stirring occasionally, heat the mixture until the chocolate chips are completely melted, about 3 minutes.
4. Working quickly, add the melted chocolate to sugar and margarine mixture, beating using the hand mixer on a high speed setting until mixture comes together and holds stiff peaks. Use immediately.
