Description
This is my ultimate chocolate frosting recipe. It is rich, creamy, smooth and it is easy to use to frost cakes or cupcakes! These are best paired with my decadent chocolate cupcake recipe!
Ingredients
- 1 cup (2 sticks) vegan butter, room temp (I use Country Crock’s Plant Butter)
- 3 1/2 cups (420g) powdered sugar, sifted
- 1/2 cup (50g) dutch-processed or natural cocoa powder, sifted
- 2 teaspoon (10g) instant espresso https://amzn.to/3klBkzC
- 1 1/2 teaspoon (8g) vanilla extract
- 2–3 tablespoon (45g) non-dairy milk (only if needed)
Instructions
- On a stand mixer or hand mixer, fitted with a paddle attachment, whip butter on medium speed for 2-5 minutes until creamy.
- Slowly beat in the confectioners’ sugar in batches until fully incorporated. (See notes)
- Mix in cocoa powder, coffee, and vanilla extract.
- With a spatula scrape down the bottom and sides of the bowl, and then continue to whip the buttercream. Sometimes there will be parts of the frosting where it has not been mixed in properly.
- If your buttercream does not seem smooth and seems too stiff to spread, add in a tablespoon of non-dairy milk at a time and continue to mix until you get the right consistency.
- Continue to beat on high until you get a nice smooth and fluffy consistency and everything is well incorporated. About 3-5 minutes.
- Use it to spread cakes, cupcakes etc! Enjoy!
Notes
- Keep the speed of your mixer on low as you beat in the powdered sugar. Otherwise, if it is on high, you will have a huge sugar dust!
- If your buttercream frosting seems too loose, and doesn’t seem to hold very well, add in more powdered sugar 1/2 cup at a time.
Keywords: chocolate, frosting, vegan, chocolate cupcakes, vegan chocolate frosting, vegan frosting, frosting, vegan dessert