This Dairy-Free, Sugar Free Chocolate Frosting Was One Of My Most Difficult Recipes To Figure Out – But Easiest To Make!
May 26, 2015
1Mix the margarine, corn starch, vanilla, erythritol, almond milk, and cocoa together with a wooden spoon.
2Once the ingredients are mixed, use an electric beater to whip it.
3Pour the mixture into a small saucepan under low heat. Stir continuously with a whisk to dissolve the erythritol.
4Once melted (The mixture should look very smooth), pour the mixture into a bowl, and whip with a whisk until the mixture is room temperature.
5Refrigerate until cold, it will probably take about 2+ hours. The butter may separate from the mixture during this time, that is okay!
6Remove from fridge, set it out until it reaches room temperature, and whip with an electric beater.
7You’re done! Put it on any cakes, cupcakes, cookies, or any other dessert that you’d like frosted.
1/2 cup + 1 tsp of erythritol