That’s right I said it. Sublime. There’s no point in eating chocolate frosting unless it’s going to be wildly delicious. It’s simply not a nutritious food — at all — so it had better provide pure pleasure.
I’m not OK with the idea that vegan things have to taste like punishment. If that’s the case, why bother to eat it at all?
There are other considerations too, of course. Such as, do you like shiny, flowing frosting (see above) or more dull surfaced, thicker frosting (ala buttercream) — and can you make a decent buttercream frosting without dairy?
I say, yes, you can! In fact I recently bought hazelnut milk for the first time and I would argue that it makes a slightly richer, nicer buttercream than what you can make with almond milk, but that could just be my imagination, or my love of all things hazelnut.
Here are two vegan frosting recipes. I prefer the buttercream one because it’s light and airy and good enough to eat with your fingers, but to each his own!
Vegan Chocolate Sour Cream Glossy Frosting
3 oz. semi-sweet chocolate (most dark chocolates are vegan, but check)
1/4 cup Earth Balance (half stick)
1 cup vegan sour cream
2 teaspoons vanilla extract
A pinch of sea salt
1 tablespoon unsweetened cocoa
1/2 cup hazelnut (or other “safe”) milk
4 cups powdered (confectioners, frosting) sugar
Melt the Earth Balance and chocolate squares together, either over a double-boiler or very carefully in the microwave. Chocolate will look solid when it’s actually totally melted and it burns fast in the microwave, so proceed with caution, melting and stirring in 10 second increments until you are used to it.
Beat the other ingredients into the melted chocolate with your mixer (maybe you could do this by hand, but I couldn’t!), stopping when you are happy with the consistency for spreading. More milk can be used to make it runnier or more sugar or cocoa to make it stiffer.
This recipe will frost an entire big layer cake or a couple of dozen cupcakes.
Vegan “Buttercream” Milk Chocolate Frosting
1/4 cup (half stick) Earth Balance, slightly softened
1 oz. semi sweet chocolate
A pinch of sea salt
1/2 cup hazelnut milk
2 cups of confectioner’s sugar
Melt the chocolate with the hazelnut milk, either over a double-boiler or carefully in the microwave (see above). Set aside to cool.
Cream the Earth Balance and sugar and add your pinch of salt.
Once the chocolate mixture is cool, blend with sugar and Earth Balance until spreading consistency is attained.
Mocha Vegan Buttercream Frosting: Substitute a quarter cup of strong brewed or instant liquid coffee for half the milk.
In fact, I bet they aren’t. They are just a traditional recipe that mostly calls for oats…
Mmmm…Buttercream! But without the butter. Or the cream.
And for fabulous food (and cooking classes) that are vegan, gluten-free and organic, go to Localloveservices.com and let my friends Barry and Jenn and their beautiful baby boy Jayden help you with all of your vegan catering needs! Well, Jayden isn’t strictly old enough to help but he can look very cute on the sidelines.