Easy Peasy Chocolate Frosting (gluten free + vegan)

Ingredients

1/4 cup Earth Balance Spread, softened (not the whipped, but the original in the yellow tub)

2 cups powdered sugar, sifted

1/2 cup Dutch process cocoa powder

1 teaspoon pure vanilla extract

4 to 5 tablespoons non-dairy milk, or as needed

Instructions

1. In a large bowl (or the bowl of a stand mixer), combine the Earth Balance, powdered sugar, cocoa powder, vanilla and 4 tablespoons of the soy or almond milk. Beat with the whisk attachment (or beaters if using a hand mixer) until light and fluffy, scraping down the sides of the bowl as necessary. If frosting is too thick, you can add another tablespoon of milk. The frosting should be light and fluffy, somewhat soft but it should still hold it's shape when piped or spread. If you're frosting is too soft, you can add a little bit more powdered sugar to thicken it up. Just beat again until fluffy.

2. Spread or pipe the frosting on top of cooled cake or cupcakes. If you are planning to frost your cupcakes or cake with a generous amount of frosting, double the recipe. You can refrigerate any leftover frosting and use again within a week or two.

By Julie's Original