Chocolate/White Frosting
Categories: Cakes, Frosting, Recipes
Tags: , Allergy Friendly, Chocolate, Chocolate Cake, Cupcakes, Dairy Free, Gluten Free Birthdays, Gluten Free Frosting
To achieve a super smooth frosting, spread this recipe of chocolate or white frosting on your cake. Allow it to set for approximately 30 minutes, then gently smooth by rubbing your fingers along a Viva paper towel laid on top of the frosting. The result is the super smooth frosting look of the chocolate cake picture above!
Chocolate Frosting
- 1/2 cup butter or non-dairy alternative, softened (I like Earth Balance® Buttery Sticks) or vegetable shortening
- 2 1/2 cups confectioner’s sugar
- 1/2 cup cocoa powder
- 1 1/2 teaspoon gluten-free vanilla extract
- up to 1/2 – 3/4 cup dairy or non-dairy milk of choice
Cream the sugar, cocoa and butter together with an electric mixer. Add the vanilla and 2 tablespoons of milk, beating well to combine, then add the food coloring if using, and additional milk (if and only as necessary) to achieve a spreadable consistency, beating for several minutes at the end until light and fluffy. Note:*Depending on whether you use butter, Earth Balance, coconut oil or shortening, you may not need much or any milk to achieve spreading consistency.
White Frosting
Use recipe above, and omit cocoa powder. Reduce milk to 1/4 cup. Food coloring, optional.
12 Comments
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08. Oct, 2010
[...] Frost only when fully cooled, or wrap the cooled cupcakes with wax paper or plastic wrap and seal inside freezer bags to freeze until ready to use. This entry was posted on Friday, October 8th, 2010 at 3:16 pm and is filed under Cakes, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. [...]
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08. Oct, 2010
[...] another candy you enjoy in the cake, and try sunflower nut butter for the frosting, or choose a vanilla frosting you like [...]
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25. Oct, 2010
[...] Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use. [...]
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01. Feb, 2011
[...] make the cake, so don’t skimp! Homemade frosting is easy, inexpensive, and not preservative-laden. Plus, following my recipe, you’ll be able [...]
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22. Apr, 2011
[...] Frost the cakes only when fully cooled, or in the alternative, you may wrap the cakes with wax paper or plastic wrap and seal inside freezer bags to freeze or refrigerate until ready to use. [...]
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Jennifer Petterec said: on May 11, 2011
Any other ideas for a tastier alternative to the Earth Balance, I can still always taste the “veggie” taste when I bake with it. Thanks!!!
Jules said: on May 12, 2011
I would suggest using coconul oil (it’s solid at room temperature). It has a lovely, subtle flavor that’s definitely not “veggie.” Otherwise, palm oil shortening will work well.
Maggie said: on March 5, 2012
Is there a confectioner’s sugar alternative I could use in this recipe?
Jules said: on March 6, 2012
Maggie – what is your goal? Are you trying to cut sugar? Don’t have confectioner’s sugar on hand? What do you need help with? Obviously, in this recipe, the confectioner’s sugar is a pretty critical ingredient, but there are other frosting recipes I could suggest if I know what you’re looking for.
Maggie said: on March 24, 2012
My hubby is intolerent to cane sugar. He can have honey, agave, stevia (which I think is awful), coconut crystals and similar. We try to stay away from splenda and other artifical sweetners.
Jules said: on March 27, 2012
Maggie – can he do beet sugar? Either beet sugar or coconut crystals can be made into homemade powdered sugar!
Katie said: on March 12, 2012
We use coconut oil in place of butter all the time. Here in the Caribbean it’s liquid at room temperature.
(When we lived in Seattle it was always hard) If you live somewhere warm like we do and need to replace melted butter then it’s ready to go. If you need it to be more firm I measure the amount I need and put it in the freezer for 10-15 minutes. This makes it more firm but still slightly soft. Tastes wonderful!