Ingredients

The following ingredients have 4 Servings
  • 1 1/2 tbsp vegan margarine (I used Nuttelex) (See Note 1)
  • 1/4 cup (30 g) unsweetened Dutch processed cocoa (See Note 2 and 3)
  • 2 1/4 cup (270 g) icing/confectioners' sugar
  • 2-3 tbsp boiling water (See Note 1)
  • 1 tsp vanilla extract

Instruction

  • Combine cocoa and icing sugar. Add the margarine and vanilla.
  • Pour 1 tablespoon of boiling water onto the margarine and mix well. You may not need all the water so add one tablespoon at a time, until you get a smooth spreading consistency.
  • Spread or pipe the frosting on top of cooled cupcakes or a cake.