This is a fun icing for cakes and cupcakes, and pairs so well with my edible cookie dough recipe. You could also use this as a fun dip on a sweets board, paired with pretzels or fruit. I make this ahead of time, and find it keeps well in the fridge. You may need to knead your pastry bag to pipe, and use an appropriate sized tip for the chocolate chips. I also like to use bitter-sweet or dark chocolate chips, because it tends to be on the sweet side with a combo of brown sugar and powdered sugar. I add a small amount of toasted flour to the mix, which I think adds to the "dough" taste but is totally optional. If you do use flour, you must toast it for safe consumption.
Ingredients:
8 oz dairy-free cream cheese of choice
1 tsp vanilla extract
1/4 cup toasted flour (optional)
3-4 cups powdered sugar
1/4 cup brown sugar
1 tbs vegan butter of choice
1 tsp lemon juice
1/2 cup chocolate chips of choice
Directions:
Using the hand mixer, whip cream cheese and vegan butter until fluffy and combined. Add vanilla and brown sugar, mix to combine. Add lemon juice and mix.
Add to the mixture the toasted flour, and powdered sugar (I add 1 cup at a time to reduce mess). Continue to add powdered sugar until you have the consistency of icing desired (you may want a looser mix if you're using this as a dip, or a stiffer one if you are piping). Fold in chocolate chips.
Store in the fridge in an airtight container.
