1 cup butter (easy enough - 1/2 and 1/2 EB and shortening)
4 ounces unsweetened chocolate
2 tbs lemon juice
1 tsp vanilla
3 cups powdered sugar
Melt the chocolate, cool, cream the butter, add cooled melted chocolate, then eggs, lemon juice, vanilla, and finally beat in sugar.
So it's the eggs that are stumping me. I don't want to use flaxseed in an icing. They apparently can be omitted, they've done so before because of salmonella fears, but Mom says that it has an adverse effect on the texture. Is there a substitution that you think can work? I don't really want to face mounds of failed icing (which I would be compelled to eat, thus making myself very sick). Anybody ever make an icing that calls for eggs with a substitute and had it work?
(Rather than trying to also veganize the original cake, I'm just slapping it on a magic cake)