¼ cup dairy free/soy free margarine, softened
1/3 cup cocoa powder
1 teaspoon vanilla
2 cups confectioners sugar
4 tablespoons water
With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water.
VANILLA:
Omit cocoa powder, increase sugar to 2 ½ cups.
Baking Powder (corn free)- 1/ 2 teaspoon cream of tartar, plus 1/4 teaspoon baking soda
Or omit 1 / 2 cup Liquid and replace with 1/4 teaspoon baking soda plus 1/2 cup buttermilk substitute as replacement for omitted Liquid in recipe)
Corn Syrup- light variety- 1 cup + 1 tablespoon granulated sugar, plus 1/4 cup water
Dark variety- 1 cup + 1 tablespoon brown sugar, plus 1/4 cup water
Maple syrup and honey may also be used as a corn syrup replacement
Confectioner’s sugar (corn free)- 1 1/2 tablespoons tapioca or potato starch, plus enough granulated sugar to equal one cup. Process on high speed of blender for 45 seconds or until powdered. Store unused portion in an airtight container
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