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We hope you got insight from reading it, now let’s go back to vickys dark chocolate buttercream icing, free-from recipe. You can have vickys dark chocolate buttercream icing, free-from using 5 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Vickys Dark Chocolate Buttercream Icing, Free-From:
- Prepare 85 g gold foil wrapped Stork Margarine block, softened (6 tablespoons)
- Prepare 250 g icing / powdered sugar (2 cups)
- Provide 112 g dark chocolate, melted (most dark chocolate is dairy and soy-free)
- Use 1/2 tsp vanilla extract
- Provide drizzle coconut milk
Steps to make Vickys Dark Chocolate Buttercream Icing, Free-From:
- Cream together the margarine and icing sugar
- Beat in the cooled, melted chocolate and vanilla
- Add the milk to adjust to required consistency
- This is enough to frost an 8 inch layer cake or 12 cupcakes
Perfect for topping my dairy-free chocolate cupcakes. Sweetapolita's black chocolate frosting is fudge-y and delicious, but I made a few tweaks to the recipe for taste and to simplify it even more. There are a few key components to making black buttercream black without staining your guests' teeth. Here are the essentials: Black food gel; Dark cocoa powder; Time; I like Americolor's Super Black food gel, but. To make the icing, melt the chocolate - either in a heatproof bowl suspended over a pan of simmering water or, my preference, in a microwave following the manufacturer's guidelines - and let it cool.
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