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By Root 1213 0

a very “greasy” frosting with an oily mouthfeel. If you want to use all-natural peanut butter for this recipe, drain off as much of the oil as you can, and use only the driest portion of the peanut butter.

Chocolate Frosting

Rich, dark chocolate frosting, made with cocoa and brown sugar, goes on just about anything.

Yield:

4½ cups

Prep time:

15 to 25 minutes

Serving size:

Varies

½ cup nonhydrogenated vegan

margarine

1 cup light brown sugar, firmly

packed

4 TB. dark cocoa powder

4 TB. soy milk

3 cups vegan confectioners’ sugar,

plus more as needed

1 tsp. pure vanilla extract

1 or 2 TB. water, or as needed

1. In a large saucepan over medium heat, melt vegan margarine. Add light brown sugar, and bring to a boil, stirring often. Reduce heat to low, add dark cocoa powder, and continue to boil for 2 minutes, stirring constantly.

2. Stir in soy milk very slowly, being careful not to splatter. Increase heat to medium, and bring to a boil, stirring continually. Remove from heat, and cool to room temperature.

3. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat cocoa mixture with ½ of vegan confectioners’ sugar for 1 minute. Add vanilla extract and remaining confectioners’ sugar, and beat for 2 or 3 minutes or until nice and smooth with no lumps, scraping the bowl as needed with a rubber spatula.

4. Add water a little at a time until frosting is of spreading consistency. If frosting is too thin, add a little more confectioners’ sugar as needed, and beat again. Frosting should be smooth with no lumps.

Variation: For Mocha Frosting, add 1 tablespoon instant coffee crystals to the melted vegan margarine and continue with recipe.

BATTER UP!

Brownies, chocolate cake, peanut butter cupcakes, graham crackers, . . . What else can you think of to top with this chocolaty frosting?

Coconut Frosting

This snowy-white extra-fluffy frosting is flavored with pure coconut extract and vegan marshmallow crème.

Yield:

4½ cups

Prep time:

10 to 15 minutes

Serving size:

Varies

½ cup solid shortening (preferably

nonhydrogenated natural

shortening)

½ cup nonhydrogenated vegan

margarine

¼ cup vegan marshmallow crème

3½ cups vegan confectioners’

sugar, plus more as needed

1 tsp. pure coconut extract

1 or 2 TB. water, or as needed

1. In a large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat shortening, vegan margarine, and vegan marshmallow crème for 1 minute or until fluffy.

2. Add ½ of vegan confectioners’ sugar, and beat for 1 minute or until light and fluffy, scraping the bowl as needed with a rubber spatula. Add coconut extract and remaining confectioners’ sugar, and beat for 1 or 2 minutes or until frosting is nice and smooth with no lumps.

3. Add water a little at a time until frosting is of spreading consistency. If frosting is too thin, add a little more confectioners’ sugar as needed, and beat again. Frosting should be smooth with no lumps.

Variation: For Toasted Coconut Frosting, add 1 cup toasted, sweetened coconut with the confectioners’ sugar.

VEGAN VOCAB

Vegan marshmallow crème is gluten free and kosher. This fluffy, sweet, and smooth product is made with brown rice syrup, soy protein, and natural gums and flavors. It can be used in most recipes that call for marshmallow crème.

Penuche Frosting

Also known as caramel icing, this frosting tastes so buttery, you’ll swear it was made with real dairy butter. It’s the perfect topping for spice cake, carrot cake, gingerbread cupcakes, or chocolate fudge brownies.

Yield:

5½ cups

Prep time:

15 to 25 minutes

Serving size:

Varies

½ cup nonhydrogenated vegan

margarine

1 cup light brown sugar, firmly

packed

⅓ cup soy milk

4 cups vegan confectioners’ sugar,

plus more as needed

1 tsp. pure vanilla extract

2 or 3 TB. water, or as needed

1. In a large saucepan over medium heat, melt vegan margarine. Add light brown sugar, and bring to a boil, stirring often. Reduce heat to low, and continue