Mocha Frosting - Gf
"from Living Without magazine"
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 6 cups powdered sugar
- 2 tablespoons cocoa
- 1⁄2 teaspoon salt
- 1⁄2 cup water
- 2 1⁄2 cups vegetable shortening, such as organic Spectrum shortening
- 3⁄4 cup dairy-free margarine
- 2 teaspoons coffee extract
directions
- 1. In the bowl of an electric mixer, combine powdered sugar, cocoa and salt.
- 2. With a whip attachment, add boiling water and whip at medium-low speed until smooth and cool, approximately 5 minutes.
- 3. Scrape down the bowl with a spatula. Add shortening, margarine and extract to the sugar mixture. Whip at medium-high speed until smooth and fluffy, approximately 10 minutes.
- 4. Scrape down the bowl and whip an additional minute. Frost cake and garnish with raspberries or shaved chocolate.
- TIP Refrigerate leftover frosting in an airtight container for two weeks. Let frosting return to room temperature and then re-whip for 2 minutes before using.
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RECIPE SUBMITTED BY
<p>Passions are reading, organic foods, cooking, and animal rescue - I am obsessive about animal rights, especially dogs. I ride a motorcycle with my husband and we love to camp - and I'm pretty good at fast stove-top meals since my husband and I live on a tiny sailboat with a 2-burner Coleman stove (no oven). <br />I have a gazillion allergies & other health problems, plus celiac disease, and I'm on a restricted diet, no gluten or grains except rice, and no soy, citrus, melon, dairy, eggs, peanuts, nuts, nightshade vegetables, or anything processed. Love fresh salads, seafood, just about any vegetable, and trying new cuisines. I am thrilled (!!!) to have found this site!</p>
