Creamy Chocolate Frosting (Recipe #97)

It is important to have a good frosting recipe on hand. Frosting is important for cake, cupcakes, or even brownies! I was looking forward to seeing how America’s Test Kitchen would create a vegan frosting. This simple recipe only calls for three ingredients. The only caveat is that this frosting takes about a day and a half to put together. Even though it is time consuming, I would make this again, again, and again!

This recipe suggested putting cans of coconut milk in the fridge to help the two layers separate. After the cans were in the fridge for about 24 hours, the recipe states to take them out and skim the coconut cream off the top. The recipe said 3 cans, but I was able to get enough cream out of two cans. I would also like to note that you can find coconut cream itself in stores rather than using cans of coconut milk and wasting the frosty liquid. Anyway, I skimmed off the coconut cream and placed it in a bowl. To that bowl, I added the chocolate chips and salt. I microwaved it in intervals until the chocolate chips were melted and the frosting was smooth (whisking it in between each interval). I placed this mixture in a bowl into the fridge and let it set for about 3 hours. After the frosting rested in the fridge, I whipped it in a stand mixer until light and almost like a moose. The last step was to frost the cake!

This frosting was a solid winner. I loved everything about it. The texture was perfect, the sweetness was perfect, and everything about it was perfect. I would recommend this recipe to everyone!

Taste: 10/10!!

Level of difficulty: 2/5--Simple, but time consuming, remember to plan ahead (it take about 2 days)

Notes for next time: I loved the frosting! So good!