Let’s talk about frosting. I have turned into a frosting snob over the last few years. For Zax’s first birthday, I discovered several frosting recipes that I absolutely love, and now I can’t make myself go back to canned frosting. I didn’t really make this switch because of allergies–the store-bought ones are usually pretty safe for us–I did it because of taste.
Well, actually, when Zax was turning one, I did it because I was trying to keep sugar levels low. Canned frosting has a predetermined amount of sweetness, but a with a homemade recipe you can add as much (or as little) as you like. Even though we typically add a full amount of sugar now, homemade frostings still have fewer ingredients (no preservatives and such) and so are probably a bit better for you–but they also taste so much nicer, which is why I continue to make them!
Up until now, all of my frosting recipes have relied heavily on dairy. I have modified Zax and Kal’s birthday cakes to accomodate all sorts of extra allergens from their friends, but I’ve been worried about the day that one of them makes friends with a dairy-allergic child, because that’s the one allergen I haven’t really figured out how to eliminate. However, the internet has been teaching me a lot these last few months, and I thought maybe I’ll practice now so I’m not scrambling when a milk-free friend comes along.
This week’s recipe is pretty easy. I have a Chocolate Buttercream Frosting that is my go-to recipe any time I need a chocolate (or brown) frosting. I decided to see if I could convert it to dairy-free. And the result was good! So I’m sharing it with you.
Chocolate “Butter”cream Frosting
- 1/2 cup (1 stick) of dairy-free “butter” (I used Earth Balance)
- 2/3 cup cocoa powder
- 3 cups powdered sugar (corn-free, if necessary)
- 1/3 cup dairy-free milk (I used So Delicious Original Coconut Milk*)
- 1 tsp allergy-safe vanilla