This frosting sets after a few hours, hardening into a shell. I like it this way, but if you prefer a softer frosting, add a little more boiling water or shortening. The frosting will be slightly less chocolaty, but it will be soft.
Recipe information
Yield
makes enough to frost 1 8-inch layer cake
Ingredients
Preparation
Step 1
Place the chocolate chips in a microwave-safe bowl. Melt in the microwave, stopping to stir every 30 seconds. It will take about 2 minutes to melt them. Stir until smooth, about 1 minute. Let cool to room temperature.
Step 2
Combine the cocoa powder and boiling water in a small bowl, stirring until smooth and the cocoa has dissolved completely.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the shortening, confectioners’ sugar, salt, and rice milk, beating on medium speed for about 3 minutes, or until light and fluffy.
Step 4
Add the melted chocolate and beat on low speed for 2 minutes, scraping down the sides of the bowl as necessary. Add the cocoa mixture, and beat for about 1 more minute, or until combined.
