4 Ingredient Easy Vegan Chocolate Frosting Recipe (2024)

FAQs

What is a substitute for milk in chocolate frosting? ›

Add corn starch

If you want to thicken your royal icing without adding additional sugar, you can add a minimal amount of corn starch (less than a teaspoon) to help your icing thicken up.

If you are trying to avoid any sweetness to your frosting you could try some cream of tartar or some cornstarch mixed with a little milk. You can also whip heavy cream to stiff peaks and fold into the softened cream cheese. People use gelatin to thicken and set whipped cream frostings.

If you're not adding enough sugar, your buttercream won't be stable enough to hold its shape for long. If you're adding a little plant-based milk to thin the buttercream when frosting a cake, you might be adding too much of it, again, making it too unstable.

Vegan chocolates made with oat milk are an excellent alternative to milk chocolate made with dairy or nuts. Oat milk chocolate has a natural creaminess, reminiscent of traditional milk chocolate. Oat milk tends to be milder than nut milks, which gives room for the cocoa bean flavor to come through.

Stevia. If you're looking for a substitute for powdered sugar that's lower in calories, you can use stevia or some other type of artificial sweetener. If you're looking for a sugar-free substitute for sugar, this is probably one of the most common ones people use.

Most frostings contain powdered sugar, or icing sugar, and the most common way to thicken a runny frosting is by gradually mixing in a bit more powdered sugar to offset the liquid ingredients. Sprinkle in 1 to 2 tbsp (15 to 30 mL) of powdered sugar at a time, then stir it in and check the consistency.

Dry/thick ingredients like cocoa powder, freeze dried fruit (powder,) and peanut butter will help thicken frosting, while vanilla and brown butter should be added sparingly to make sure it's the right texture.

Just blend the coconut sugar until it becomes a fine powder. Combine 1 cup of coconut sugar with 1 tablespoon of cornstarch or arrowroot powder if you need confectioners' sugar. Got any hot cocoa mix lying around? Ideally for chocolate desserts, you can use those packets in a one-to-one trade for powdered sugar.

What happens if you use granulated sugar instead of powdered sugar for frosting? ›

"Regular sugar has a larger crystal size than powdered sugar," he explains. "This means, cup for cup, there would be more sugar in a cup of powdered sugar than in a cup of regular sugar." In addition to inconsistent measurements, regular sugar won't dissolve and mix as well into recipes like frosting and icing.

If you are making a chocolate frosting, adding more cocoa powder is a great option for thickening it. The technique is basically the same as if you were thickening with powdered sugar, but you want to use a smaller quantity of cocoa powder than icing sugar. Try adding just 1 to 2 teaspoon at a time.

To thicken vegan icing, you can use a combination of maple syrup, coconut cream and cornstarch. Start by adding 1/4 cup of cornstarch to 1/4 cup of maple syrup in a small pot on medium heat. Stir until it becomes a thick paste and then add in 1/2 cup of coconut cream. Continue to stir until it becomes thick and smooth.

Make sure to use a vegan butter you like the flavor of. I think Miyoko's is best, but recently I discovered Trader Joe's vegan butter which is equally amazing. Other brands will work, but just know whatever butter you use will determine the flavor. It needs to be softened to room temperature, NOT melted.

Vegan Frosting Recipe Ingredients

Vegan butter – Make sure to bring it to room temperature before you start to cook. Powdered sugar – It sweetens and stiffens the frosting. If you want your frosting to be thick and fluffy, use more powdered sugar. If you want to make a softer glaze, use less.

Thin Consistency: Add 2 teaspoons of liquid (light corn syrup, milk or water) for each cup of buttercream frosting. For pure white frosting, add up to 4 tablespoons of liquid.

Can I use water instead of milk in chocolate cake? You can use water instead of milk but keep in mind that milk contains fat and protein, which add to a cake's texture and flavor. If you go with water, you may need to adjust the other ingredients in the recipe to compensate.

A: Yes you can, just doesn't taste as creamy. You'll also have to adjust amount of Ovaltine to water compared to with milk to get the right taste.

I always thin with water too. I always use water in my buttercream. There is no taste difference.