OK, so for me to make that assertion, this frosting is gonna be good.
I’ve been making frosting for a long time, and I never stop looking for the perfect recipe. You may have noticed that just two weeks ago, I posted another icing idea on this site, and I would be lying if I told you that I’m not, as of late, obsessed with frosting. The frosting in Allergy-Free Desserts is based on a 7 minute frosting– it’s light and marshmallow-y, and it tastes just like a cross between meringue and buttercream (without all of the eggs and butter, of course). It is one of my very, very favorites. However, sometimes I want to make something that is equally as yummy, but heavy and rich like the buttercream recipe from the side of the Domino sugar box, the one that my mom made when I was little, the one that a lot of my friends still use when they are making frosting for the non-allergic set. So, today I did just that. I got to thinking about just eating frosting by the spoonful (for many reasons I’ve really been indulging lately), and this recipe struck me. It’s too hot to bake, so I’m opting just for the frosting. I just have to recommend that you do not do what I just did– do not use a shallow bowl for this and definitely do NOT wear a white shirt while making it. I literally ended up covered and smothered in chocolate! Here are the beaters that my girls attacked when the frosting was all done. They gave it two thumbs up…..
Best Chocolate Icing EVER
1/2 cup + 2 Tablespoons Enjoy Life Foods dairy and soy-free chocolate chips
1 cup organic palm fruit oil shortening
1/4 unsweetened cocoa powder
1 teaspoon instant espresso crystals
5 cups confectioners’ sugar, sifted
2/3 cup So Delicious vanilla coconut milk kefir
Melt the chocolate chips in the microwave for 30-45 seconds, careful not to scorch them. Stir until they are smooth and set them aside to cool. In a large mixing bowl or the bowl of a stand mixer, cream together the shortening and unsweetened cocoa powder. Beat in the slightly cooled, melted chocolate chips and the espresso crystals. Slowly stir in the confectioner’s sugar and the coconut milk kefir, starting and ending with the confectioner’s sugar. Beat until the frosting is smooth.
Makes enough to frost 24 cupcakes