We have lots of birthdays in the fall. So, I’ve been working to develop a frosting that works for our allergies as well as those of our friends so that we can all enjoy the same dessert. I think I’ve landed on a keeper.
It has very simple ingredients, and comes out smooth and creamy. And unless you are allergic to chocolate, it should work for almost any allergy except for corn, because it does require powdered sugar. I’d prefer to substitute another sweetener, but haven’t come up with an option that adds sweet and bulk at the same time.
Ingredients: Cocoa powder, oil (I use light olive oil), water, pinch of salt, 1/8 tsp vanilla, powdered sugar.
Now, you’ll note that I didn’t give measurements on lots of the ingredients because it all depends on the yield you need. So, here are some ratios, and sequences to follow. This is a good recipe for just eyeing it, and when it looks right, stop.
- To determine your approximate measurements, decide about how much icing you want to end up with. If you want a yield of 2 cups of icing/frosting, then start with 1/2 cup of cocoa powder and estimate that you will add about 1 cup of sugar.
- Note: I do not recommend using dark chocolate cocoa powder. It’s too strong and requires too much sugar to balance out the bitterness.
- Start by mixing the cocoa powder and oil. This is essential to mix these first.
- Use half the amount of oil as you use cocoa powder.
- Use twice the amount of sweetener as you do cocoa powder.
- Add water in very small amounts (as small as 1/2 tsp at a time), alternating with adding the powdered sugar, until you get the consistency you want.
- If you need to add more bulk, but your icing is sweet enough, add a little cornstarch.
- Add the salt and vanilla at the end. Just a bit of both. Not much.
- Mix by hand with a wire whisk for best results.
This icing is rich, and chocolatey, and delicious.