Chocolate Frosting
Avg. rating 5 from 3 votes.Recipe Information
# of Servings: 2 1/2 cups
Recipe Created By: Linda Marienhoff Coss
Ingredients
1/2 cup dairy-free margarine, room temperature
2 1/2 Tbsp honey
1 tsp vanilla extract
1/2 cup cocoa powder
2 1/2 Tbsp water
2 1/2 cups powdered sugar
Directions
Place butter or margarine, honey, and vanilla in mixing bowl. Sift cocoa into this bowl. Using electric beaters at low speed, cream these ingredients together. Add water. Sift powdered sugar into mixture. Beat with electric beaters on medium speed until well mixed.
Notes
Makes about 2-1/2 cups frosting, enough to frost a 9-inch double-layer cake
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook" by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com
Substitutions
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Read it online:
https://kidswithfoodallergies.org/recipes/chocolate-frosting-2/