Category Archives: Icing/Frosting

Vegan chocolate Frosting




Yesterday I made a batch of chocolate cupcakes (you can find the recipe HERE) with my big girl, here’s the recipe for the icing we used on them 😉

You’ll see, it’s sooooooooooooo good, you just want to eat it with a spoon, hahaha!!!


1 batch (around 2 cups)

(enough for 12 cupcakes)


* 1/2 cup margarine, softened

(be sure that your margarine is vegan)

* 1/3 cup unsweetened pure cocoa powder

* 1/4 cup chocolate chips, melted

* 1 teaspoon pure vanilla extract

* 3 cups confectioner’s sugar

* 3-5 tablespoons sunflower milk

(or any other non-dairy milk)




* In a bowl or a stand mixer bowl, cream the margarine and the cocoa powder together.

* Add the melted chocolate and the vanilla extract.

* Beat at medium speed, add gradually the confectioner’s sugar. You can add the non dairy milk a little at a time. It took me 5 tablespoons to get to the perfect texture (for me, maybe your perfect texture isn’t the same as mine)

* Use or store in a container in the refrigerator.


Vegan Royal Icing (Eggless)


DSCN9104 copy


Yay! I tried for the first time today to make Royal Icing without eggs and it was a success! I’m very glad, for now on I will always be making it that way! I was even able to convince my mom to switch her old recipe for that one (1point for me, hehe)

Mmmm  mine taste just like almond paste, *evil laugh*


1 batch


* 1 cup confectioner’s sugar

* 3 teaspoons unsweetened almond milk

(you can use any other dairy-free milk, on Internet you can see a lot of recipe where they say to use 2 teaspoons, but I prefer 3, so you can try the way you want)

* 2 teaspoons clear corn syrup (light, clear.. just not the kind of brown corn syrup)

* 1/4 teaspoon pure almond extract (or any other extract)

* food coloring (optional)



* In a bowl, combine sugar and almond milk until they are ”kind of” smooth. Add the corn syrup and the almond extract and mix until all the icing is smooth and glossy.

* Divide into bowls if you add some colors.

* Decorate cookies 😀


It tend to dry fast so when you are not using it, cover the bowl to prevent your icing to be hard.

Also, if the icing is too thick, add few drops at a time of almond milk, if it is too liquid you can wait few minutes  without a lid on, hehe, or add a little bit of sugar in it.



I used the icing to decorate my Vegan Gingerbread cookies (Recipe HERE)