How to make: chocolate ganache frosting

A step-by-step tutorial on how to make easy, vegan chocolate ganache frosting! Perfect for cakes, cupcakes and quick breads!

Yield: 2.5 cups

Ingredients:

• 1/2 cup (120 grams) unsweetened plain almond milk
• 1 1/4 cup (230 grams) dairy free dark or semisweet chocolate, chopped
• 1/2 cup (113 grams) vegan butter, softened and cut into Tablespoon-sized slices
• 1 1/4 - 2 cups (150 - 250 grams) powdered sugar

Directions:

1. Add almond milk to a mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until hardly simmering and then transfer back to mixing bowl.)
2. Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt.
3. Stir gently with a wooden spoon to incorporate, then add softened butter and cover. Let rest untouched for another 10 minutes to meld.
4. Use your mixer to beat the mixture together. Then add 1 cup powdered sugar, mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
5. Remove from fridge and beat again. If it’s still too thin, add another 1/4 - 1/2 cup powdered sugar and beat until light and fluffy. I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect.
6. Perfect for cupcakes, cake and quick breads! Frosting keeps at room temperature for several days on baked goods, or in the fridge for up to a week, covered.

​RECIPE: minimalistbaker.com