Tia the Baker

I love this as a way to get your veggies in! Great flavor.

I’ve always made this frosting as is. No changes and it’s still the best I’ve had!Thank you for sharing it!

I loved it and my family loved it as well..🥰

It is really tasty! I cut back on the sugar and added just a little more milk. I did the homemade ice cream and the pound cake to use up the whipping cream. Each was a degree off for flavor but this frosting brought it all together. And I used butter. I'm not an avid cook or baker but butter would be my go to. Delaware Dy

Great icing. Great taste and consistency. Easy to make. Will make again. Makes me wonder why I’ve never made homemade chocolate icing before. Much better than store bought.

I didn't realise you can't have page breaks. Sorry! TL;dr: you need to double low fat spread but it works.I literally only had low fat Olivani (olive oil based spread) at home. I ended up going completely rogue, so I think this has a lot of give.The low fat margarine just wouldn't bind properly in the first step/I suspect the emulsion was breaking, so I ended up with soft lumps and probably water separating out with 3/8 C margarine + 1 C cocoa (I was going for approx 1.5x).After a bit of back and forward I ended up with 1 C cocoa + 3/4 C low fat margarine blended until smoothish + 2/3 C (also low fat and lactose free, lol) milk + 2 t vanilla + 4 C icing sugar in three additions.The icing sugar brought it together and I've got a smooth, shiny, nice icing that's a thick (slow pourable at room temp) liquid. You can adjust as desired with more icing sugar.Anyway, I don't *recommend* using these ingredients, but you can force it if needed.