Soy milk, coconut milk, or rice milk would all work great. Using room temperature or slightly warmed milk will help it mix together better. You can swap for dairy free milk if you need with no problems. Milk: Used to help thin the frosting out and give it that creamy consistency.Powdered Sugar: This is what makes them sweet! Powdered sugar is also called confectioners' sugar.For these photos, I used Rodelle cocoa powder. Cocoa Powder: I love to use Dutch Processed cocoa powder in this recipe as it has less bitter notes than regular unsweetened cocoa powder, however, you can use whichever you prefer.For a dairy free option, use your favorite brand of dairy free butter. Unsalted butter will be the best, however if you only have salted don't worry about it. Butter: Makes up the base of the frosting.Here is a quick rundown of what you will need: I love sharing recipes like this that are so darn simple but elevate whatever you pair it with.
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