Chocolate Frosting

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.


Chocolate Frosting

• 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

1. Cream together the margarine (or butter) and shortening 
2. Add the cocoa and mix very well
3. 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
4. After all of the icing sugar and milk/soy milk is added, pour in the vanilla and continue beating until nice and fluffy
5. Frost your favourite cupcakes or cake!