Ingredients
Scale
- 100 grams vegan white chocolate ((I use Sweet William Chocolate))
- 20 grams cacao butter
- 70 grams coconut cream
Instructions
- Place almost all chopped chocolate and cocoa butter in the top of a double boiler or a heatproof bowl set over (not in) a saucepan of simmering water
- Stir constantly until melted, making sure not to heat chocolate above 31C-32C / 88F-90F
- Take off heat and stir in extra chocolate until melted then stir in room temp coconut cream (if it’s cold it will set the drip)
- Add to pipping bag (or however you like to drip your icing) and always do a test before adding it to your cake
Notes
- I find adding cacao butter to vegan white chocolate helps it set harder
- If you want ultimate control over your drip icing you can use a chocolate cooling spray such as this one to lightly spray onto the drip at the point you want it to stop
- If your drip is setting to quickly, just place back onto double boiler
- Add less colour to the coconut cream as it tends to darken once added to chocolate
- If you want to work with a runnier drip add more coconut cream
- Prep Time: 20 minutes
- Category: Cake Decorating, Cake Frosting, Chocolate
Keywords: dairy free, drip icing, drip sauce, egg free, vegan, vegan baking, vegan cake decorating, vegan frosting
