This Vegan Chocolate Frosting is creamy, chocolatey, decadent and not overly sweet! Perfect for all your cakes and cupcakes. A dairy-free frosting made in just 5 minutes and with only 5 basic ingredients!
6tablespoons vegan butter,softened at room temperature
3cups powdered sugar
¼cup + 2 tablespooncocoa powder
2tablespoonsnon-dairy milk(soy milk, almond milk or other dairy-free milk)
½teaspoonvanilla extract(optional)
Instructions
In a larger bowl, cream the butter with a handheld or stand mixer fitted with a paddle or whisk attachment. Beat until smooth and fluffy, about 5 minutes.
Sift the powdered sugar and cocoa powder. Gradually add them to the butter. Mix until just combined, scraping down the sides of the bowl.
Add the non-dairy milk, the vanilla extract and mix until well combined.
If you need to thin the consistency of your frosting, add more milk, one teaspoon at a time. In case you needed to thicken it, just add more powdered sugar, one tablespoon at a time.
Use it immediately or cover with plastic wrap and refrigerate for up to one week.
To decorate cupcakes you can use large tips like 1M, 2D or 2A. 1A tip is useful to fill cakes, then use an offset spatula to make frosting an even layer.
Notes
This recipe makes enough to frost 12 cupcakes or one 9x13 cake. It will also allow you to fill and frost a two-layer 8 inch cake.For a three-layer 8 inch cake, or a two-layer 9 inch cake, I recommend you double the recipe.MAKE AHEAD INSTRUCTIONS. Cover the bowl with plastic wrap and refrigerate for up to 1 week. You can also place the frosting in an airtight container and store in the fridge. Before using, bring to room temperature and mix it with a hand mixer or spatula.FREEZING THE FROSTING. Place it in an airtight container and double wrap it. It can be frozen for 3 months. When ready to use, let it thaw overnight in the fridge or for several hours on the counter. Mix it with a whisk or hand mixer.INGREDIENTS AND SUBSTITUTIONSVegan butter. I use vegan unsalted butter sticks.Cocoa Powder. I usually use Dutch processed cocoa but natural unsweetened cocoa works great too.Dairy free milk. Any non-dairy milk works here. My favourites are oat, almond and soy milk. They have little flavour and a thick texture.NUTRITION INFORMATIONThe information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.See our full nutrition disclosure.