3tbsp / 60mldairy-free milk+ more to desired consistency
1teaspoonvanilla extract
Instructions
Add the icing sugar, vegan butter, cocoa and sea salt to a large mixing bowl.
Using a hand-held beater set to low, beat the ingredients together on a low until combined to a rough sand consistency.
Add the dairy-free milk and vanilla and beat until well-combined and fluffy. Add a touch more milk if needed.
Use immediately or cover and store in the fridge for up to 2 days. If refrigerating, give the frosting a quick stir before use.
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Notes
Icing Sugar - if you are in Australia, use soft icing sugar, not pure icing sugar- That's for royal icing, like for writing stuff and it goes hard.Quantity - This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9" cake, top, sides and fillingTo frost cake more generously, recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g / 3.75 cups.Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.
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