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KIWI magazine

dairy-free chocolate frosting

This simple, 5-ingredient recipe is great for any special occasion!

Active time: 10 minutes

Ingredients

  • 1/2 CUP SOY-FREE, NONHYDROGENATED MARGARINE, AT ROOM TEMPERATURE
  • 3 CUPS POWDERED SUGAR
  • 1/4 CUP COCOA POWDER
  • 2 TO 3 TABLESPOONS UNSWEETENED RICE MILK
  • 1 TEASPOON VANILLA EXTRACT

Directions

  1. In a large bowl or stand mixer fitted with the paddle attachment, beat margarine until soft.
  2. Add the powdered sugar in batches, and then add the cocoa powder, rice milk, and vanilla.
  3. Beat for 3 to 5 minutes, until light and fluffy.

NOTE: If not using right away, cover and refrigerate for up to 2 days. Allow to come back to room temperature before frosting.

Variation

Try this frosting on top of our Golden Gluten-Free Cupcakes.

Serves 12

 

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