Last week I shared my favorite dairy free vanilla frosting with you, and today I am going to share it’s chocolate counterpart.
I know that dairy eaters would read the title of this post and scrunch their noses at chocolate that doesn’t have milk as if it were a mutant bastard child. But trust me–they would never know that this frosting didn’t have their precious dairy in it! It is not bitter at all, but is smooth and sweet, while still packing a full chocolate flavor.
I used it for my husband’s birthday cake this year, and he declared it his favorite frosting of all time. Considering that he’s a dairy loving Midwestern (from Wisconsin, no less), this was a very high compliment!
Try it out–you will not be disappointed!
A quick note: stick margarine is not 100% dairy free. It contains a milk derivative called ‘whey’. If you cannot tolerate whey, then use all vegetable shortening. The result will be just as delicious.
- 2 containers of marshmallow fluff (also called marshmallow creme)
- 1 stick of margarine
- 1 cup of vegetable shortening (or 1 1/2 cups, if you are omitting the margarine)
- 1/2 cup of sifted cocoa powder
- 2 1/2 cups of sifted powdered sugar
- 1 teaspoon of vanilla extract
- 2 splashes of vanilla almond milk
- Mix marshmallow fluff until smooth with the flat beater attachment on the ‘stir’ speed setting.(*HELPFUL TIP* Run a rubber spatula under hot water before scooping out the marshmallow fluff to make it come out super easy. It makes a world of difference getting all that sticky deliciousness out.)
- Add half a margarine stick and mix on the ‘2’ speed setting until smooth. Then add the other half and mix until smooth.
- Add the shortening half a cup at a time, allowing it to smooth out completely before adding more.
- Add the SIFTED cocoa powder, again allowing it to smooth out completely.
- Add 1 cup of SIFTED powdered sugar and mix until smooth. Add the rest of the powdered sugar 1/2 cup at a time, allowing the frosting to completely smooth out each time before adding more.
- Add the vanilla extract.
- If it seems a little thick, add a splash of almond milk. I usually end up adding 2 splashes, but this again is all a matter of preference.
The trick to this frosting is to not over whip it. If it gets too much air in it, then you will see holes in it when you are covering your cake. Do not put your mixer any higher than the ‘2’ speed setting. It will take longer, but be worth it when it comes out nice and smooth!
This recipe will yield enough frosting to cover two 8″ or 9″ round cakes, a 12″ x 9″ rectangle cake, or two dozen cupcakes. It will keep at room temperature for a couple days and for a couple of weeks in the fridge. It also freezes really well if you double wrap it tightly in plastic wrap and then store it inside a freezer Ziploc bag. I can’t say how long it will last in the freezer as I’ve only kept mine in there for 3 months, but I would think that as long as it’s not freezer burnt that it would be fine. If you freeze it, allow it to come to room temperature and mix it in your mixer on the ‘stir’ speed setting for a minute or two until it’s smooth.