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The ingredients needed to prepare Vickys Dark Chocolate Buttercream Icing, Free-From:
- Use 85 g of gold foil wrapped Stork Margarine block, softened (6 tablespoons).
- Provide 250 g of icing / powdered sugar (2 cups).
- Use 112 g of dark chocolate, melted (most dark chocolate is dairy and soy-free).
- Prepare 1/2 tsp of vanilla extract.
- Take of drizzle coconut milk.
Steps to make Vickys Dark Chocolate Buttercream Icing, Free-From:
- Cream together the margarine and icing sugar.
- Beat in the cooled, melted chocolate and vanilla.
- Add the milk to adjust to required consistency.
- This is enough to frost an 8 inch layer cake or 12 cupcakes.
Place the second cake layer on top of the frosting cut side down (this will help to reduce crumbs on the top of the cake). Dairy-Free Chocolate Buttercream This dairy-free (and vegan) chocolate buttercream is so deliciously rich you'd never guess it doesn't contain any dairy. Perfect for topping my dairy-free chocolate cupcakes. Sweetapolita's black chocolate frosting is fudge-y and delicious, but I made a few tweaks to the recipe for taste and to simplify it even more. There are a few key components to making black buttercream black without staining your guests' teeth.
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