|Nutritional Guidelines (per serving)|
|Servings: 2 cups (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe shows you how to add coffee to your frosting and is the perfect accompaniment to chocolate cakes and cupcakes like this Vegan Mocha Cake.
- 1/2 cup (1 stick) dairy-free soy margarine
- 3 cups confectioners sugar
- 1/4 cup espresso (good-quality)
- 2 tablespoons plain soy milk or almond milk
In a large mixing bowl using an electric hand mixer, beat the dairy-free soy margarine until smooth.
Add the powdered sugar 1 cup at a time, alternating with the espresso and the soy milk until the consistency is fluffy and creamy.
Use to frost dairy-free cakes.