Vegan Creamy Chocolate Frosting
By America's Test KitchenPublished on February 29, 2020
Yield
Makes 4 cups
Ingredients
Before You Begin
Not all semisweet chocolate chips are vegan, so check ingredient lists carefully. Halve this recipe to frost 12 cupcakes. (Use two cans of coconut milk to obtain the ¾ cup cream.) Mixing times won't change. Note that this frosting is made over 2 days.
Instructions
- Refrigerate unopened cans of coconut milk for at least 24 hours to ensure that 2 distinct layers form. Skim cream layer from each can and measure out 1½ cups cream (save any extra cream for another use and discard milky liquid).
- Microwave coconut cream, chocolate chips, and salt in bowl at 50 percent power, whisking occasionally, until melted and smooth, 2 to 4 minutes; transfer to bowl of stand mixer. Place plastic wrap directly against surface of chocolate mixture and refrigerate until cooled completely and texture resembles firm cream cheese, about 3 hours, stirring halfway through chilling. (If mixture has chilled for longer and is very stiff, let stand at room temperature until softened but still cool.) Using stand mixer fitted with whisk attachment, whip at high speed until fluffy, mousse-like soft peaks form, 2 to 4 minutes, scraping down bowl halfway through whipping.
Yield
Makes 4 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
For a rich, billowy multipurpose chocolate frosting, we melted semisweet chocolate and whisked in coconut milk. Once cooled, we whipped the ganache-like mixture into a mousse-y frosting. The frosting tasted downright decadent, but it looked broken. Using chocolate chips instead of bar chocolate was our fix. Chocolate chips contain emulsifying agents, which stabilized the mixture so it didn't break.
Before You Begin
Not all semisweet chocolate chips are vegan, so check ingredient lists carefully. Halve this recipe to frost 12 cupcakes. (Use two cans of coconut milk to obtain the ¾ cup cream.) Mixing times won't change. Note that this frosting is made over 2 days.
Instructions
- Refrigerate unopened cans of coconut milk for at least 24 hours to ensure that 2 distinct layers form. Skim cream layer from each can and measure out 1½ cups cream (save any extra cream for another use and discard milky liquid).
- Microwave coconut cream, chocolate chips, and salt in bowl at 50 percent power, whisking occasionally, until melted and smooth, 2 to 4 minutes; transfer to bowl of stand mixer. Place plastic wrap directly against surface of chocolate mixture and refrigerate until cooled completely and texture resembles firm cream cheese, about 3 hours, stirring halfway through chilling. (If mixture has chilled for longer and is very stiff, let stand at room temperature until softened but still cool.) Using stand mixer fitted with whisk attachment, whip at high speed until fluffy, mousse-like soft peaks form, 2 to 4 minutes, scraping down bowl halfway through whipping.
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