This chocolate fudge frosting recipe is so simple and easy, it's almost embarrassing to call it a recipe. Make it either vegan or lacto-vegetarian.
Makes enough frosting for one 9 inch square pan of brownies. Double the recipe for a 9" layer cake.
Total prep & cook time: 15 min
Nutrition Data Per Serving, Vegan version, 29g: 106 calories, 10g carbohydrate, 7g fat, 88mg sodium, 1g dietary fiber, 13g protein, low in Cholesterol. Estimated glycemic load: 0
Nutrition Data Per Serving, Ovo-Lacto version, 29g: 136 calories, 10g carbohydrate, 10g fat, 18mg sodium, 1g dietary fiber, 13g protein, very low in Sodium. Estimated glycemic load: 0
1. To make cake easier to frost, refridgerate or even freeze cakes overnight, so they'll be very firm
2. The frosting should be very creamy and spreadable, but not runny. If it's too stiff, it won't spread easily and will pick up lots of crumbs.
3. To make frosting more spreadable: Warm up stiff frosting a little by placing the bowl into another bowl of warm water for a minute
4. OR: Beat in up to 1 Tbsp almond milk
5. To prevent crumbs getting mixed into your frosting, spread a very thin layer over the cake, then refrigerate for 1/2 hr to firm the frosting and seal in any crumbs. Then frost as usual
6. If your cake breaks into 2 or 3 pieces (like ours did), don't panic. Fit the pieces together on the cake plate, then frost as usual. Nobody will ever know!
7. To end up with a clean cake plate, place a collar of waxed paper under the edge of the cake, and pull it out when you're done frosting
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