No Cook No Egg No Brains Necessary Chocolate Frosting Recipes

CHOCOLATE FROSTING (NO EGGS OR MILK NEEDED)

Chocolate Frosting (No Eggs or Milk Needed) image

No eggs or Milk needed!! Easy and yummy I found this on vegweb posted by Sarah , EVERYONE LOVES this recipe.

Provided by FeedMePlz

Categories Dessert

Time 10m

Yield 1 cakes worth, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup sugar
6 tablespoons cornstarch
4 tablespoons cocoa
1/2 teaspoon salt
2 tablespoons oil
1 cup water
1/2 teaspoon vanilla

Steps:

Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.
Whisk in the water.
Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.
(Make sure you don't boil too long, or it will set like taffy.)
Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.

Nutrition Facts : Calories 107, Fat 2.4, SaturatedFat 0.3, Sodium 98, Carbohydrate 21.3, Fiber 0.4, Sugar 16.7, Protein 0.3

NO COOK ICING

No Cook Icing image

Light and fluffy icing. Perfect for an angel food cake. You would swear it was a boiled frosting, all the taste, very little effort! I like to change it up a bit and use maple or peppermint extract instead of the vanilla.

Provided by Debi

Categories Desserts Frostings and Icings White

Time 10m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup white sugar
1 egg white
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
½ cup boiling water

Steps:

In a medium bowl, stir together the white sugar, egg white, vanilla, cream of tartar, and boiling water. Beat using an electric mixer until stiff peaks form. If you have a stand mixer, use the whisk attachment.

Nutrition Facts : Calories 67 calories, Carbohydrate 16.8 g, Protein 0.3 g, Sodium 4.7 mg, Sugar 16.7 g

NO COOK CHOCOLATE FROSTING

No Cook Chocolate Frosting image

Make and share this No Cook Chocolate Frosting recipe from Food.com.

Provided by Barenakedchef

Categories Dessert

Time 31m

Yield 1 cake's worth

Number Of Ingredients 5

Ingredients

3 cups powdered sugar
1/2 cup unsweetened cocoa
1/2 cup margarine or 1/2 cup butter
1/3 cup boiling water
1 teaspoon vanilla

Steps:

Combine dry ingredients in a mixing bowl.
Add remaining ingredients and beat on low until combined.
Beat 1 minute on medium speed.
Cool 20-30 minutes.

NO COOK NO EGG NO BRAINS NECESSARY CHOCOLATE FROSTING

No Cook No Egg No Brains Necessary Chocolate Frosting image

Make and share this No Cook No Egg No Brains Necessary Chocolate Frosting recipe from Food.com.

Provided by bugsbunnyfan

Categories Dessert

Time 5m

Yield 1 cake

Number Of Ingredients 6

Ingredients

1/4 cup melted butter or 1/4 cup margarine
1/2 cup cocoa
1/4 teaspoon salt (regular table salt is better in this instance -- not kosher as I usually prefer)
1/3 cup milk
1 1/2 teaspoons vanilla
3 1/2 cups powdered sugar

Steps:

Combine butter/margarine, cocoa and salt.
Add milk and vanilla, stirring well.
Add sugar and mix until smooth and creamy.

Nutrition Facts : Calories 2270.8, Fat 53, SaturatedFat 31, Cholesterol 133.4, Sodium 1035.3, Carbohydrate 447.6, Fiber 8, Sugar 411.6, Protein 11.2

" PERFECT" CHOCOLATE FROSTING

This is now one of my favorite chocolate frostings. I got it from "The Chocolate Cake Mix Doctor" by anne byrn. I have made a few changes to the recipe. Actually, I didn't have the 1 cup of semisweet chocolate chips that the original recipe called for. Lennie came to the rescue (thanks!) by figuring out the appropriate amount of semisweet squares to use, which I did have on hand. Now I always make it with the squares instead of the chips. This frosting is very thick, creamy, and fudgy. I usually bake two 9-inch layers, cut them into four layers, and slather this frosting on each and every layer and all over the top and sides--because I like a little cake with my frosting :) Another thanks goes out to leeannr for making me post this recipe. Now she loves it as much as I do.

Provided by taylortwo

Categories Dessert

Time 15m

Yield 1 cake

Number Of Ingredients 4

Ingredients

6 ounces semisweet chocolate (I use 6 squares baker's semisweet chocolate)
1/2 cup heavy cream
1 cup butter, cut into tablespoon sizes
2 1/2 cups confectioners' sugar, sifted

Steps:

Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
In a medium size pot over medium low heat, melt chocolate, cream, and butter.
Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
Cook for 5-6 minutes.
DO NOT LET BOIL.
Remove pot from heat.
Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
Remove from ice.
Spread onto cooled cake layers.
The frosting will thicken as it sets up.
If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.

Nutrition Facts : Calories 4076.9, Fat 319.2, SaturatedFat 200.3, Cholesterol 651.1, Sodium 1713.8, Carbohydrate 354.7, Fiber 28.9, Sugar 295.3, Protein 26.8

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