This is an all around great chocolate frosting. I've been making it since I was a kid. It is easy to make in a matter of minutes. Put all the ingredients into a bowl and beat until light and fluffy. You can adjust the stiffness easily by adding more milk or more sugar depending on the fix you need. The frosting will set to be firm to the touch. Travels great and holds over a couple of days without refrigeration.

Use the darkest cocoa you can find for intense flavor that isn't too sweet. And, for frostings, always use stick margarine or butter, unsalted. The more this is beat the lighter it will get go don't stop short. This is also a very easy to use frosting with basic cake decorating skills.

And that is how you make Kosher Easy Dark Chocolate Frosting

Ingredients:

• 6 cups confectioner's sugar
• 1 cup sifted dark cocoa powder
• 1/2 teaspoon salt
• 1/2 cup unsalted margarine
• 2 teaspoons real vanilla extract
• 2/3 cup soy milk, maybe more if the frosting seems to thick

Steps:

Put all ingredients into the bowl of the mixer. Beat on low to combine.

Beat on medium high speed until very light and fluffy, at least 5 minutes.

Check that the consistency is good for spreading, not too soft and not too thick. Decorate as desired.

Rate this Recipe:

Comments:

Victoria: Hello Leah, thank you for this recipe. Do you think I could make it with 2/3 cup of coffee instead of soy milk (which can’t be used due to allergies)?

Report abuse

Add a comment:


Please login to comment. Not a member? Click here...

Recently viewed recipes:

Israeli Salad

Roasted Vegetable Frittata (Kosher for Passover)

Easy Dark Chocolate Frosting