Being that the frosting has a cooking stage it may seem to be more complicated, but fear not, it isn’t! And better – it has a lot less sugar than most frosting as well. More so it can be made with a soft tub spread and not stick spread, leaving it a bit better both fat wise and calories. If you are not concerned with it being vegan I would suggest a brand like Brummel and Brown, which has a nice tart flavor.
For this past Christmas Kirk bought me one of these for my Kitchenaid mixer, it has been great for batters and frosting: New Metro Design Beater Blade for 5-Quart KitchenAid Bowl Lift Mixers, White.
Spread on my recent Chocolate Cupcakes:
Chocolate Mousse Frosting
- 1 Tbsp cornstarch
- ½ cup light vanilla soy milk (used Silk brand)
- ½ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ½ cup tub spread (preferably a heart healthy version/reduced fat)
- 1 tsp pure vanilla extract
- 2 Tbsp powdered sugar (see notes below)
- In a small saucepan whisk the cornstarch and milk together till smooth. Bring to a boil over medium heat, stirring constantly. Once boiling it will thicken quickly, take off the heat and scrape into a small bowl to cool.
- Sift the cocoa powder 2 to 3 times to remove any lumps.
- In a stand mixer add the sugar, cocoa and spread. Beat on low until combined, turn up to high and let beat for 5 minutes. Turn to low and add in the vanilla, then add in the thickened (cooled) mixture and let beat in till smooth, then turn back up to high and beat for 3 minutes more.
- Add in the powdered sugar and beat till mixed in.
- Let chill for an hour in the refrigerator and then spread on cupcakes or a single layer cake. Store the frosted items in the refrigerator covered without it touching the frosting.
Want to make homemade powdered sugar? Easy enough!
In a glass blender add 1 cup granulated sugar + 1 heaping Tablespoon cornstarch and process on high until the sugar is ground down finely – depending on your blender it will take a minute or two.