Chocolate Frosting

1 1/2 cups icing sugar
1/2 cup cocoa
3 tbsp. margarine
2 tbsp. hot water, about
1/2 tsp. vanilla

Mix together icing sugar and cocoa. Blend in margarine and vanilla. Add enough hot water to give icing spreadable consistency. Hint: while it is very important not to add too much water, a moist frosting will spread easier (less likely to “rip up” cake) and will dry up slightly after sitting for a few hours. Also, to get a smooth appearance, if desired, sprinkle a tiny bit of water on top with your fingertips and smooth out the icing with a good spatula.

Not a low-fat recipe

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~ by AmyLL on April 24, 2007.

4 Responses to “Chocolate Frosting”

  1. […] Chocolate Cupcakes with Chocolate Frosting […]

  2. Mmmmmm this frosting is fantastic! I used coconut oil instead of margarine and I think it added an extra element of flavour and richness.

  3. yay coconut oil! i just made a frosting using agave and coconut oil instead of margarine and icing sugar and it was super-fantastic!
    i’ve been meaning to look into whether/how much more eco-friendly coconut oil is than vegan margarine like earth balance, which contains soybean and other veggie oils.

  4. hey amy, can you post your recipe with the coconut oil and agave?

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