This is my ultimate vegan chocolate frosting recipe. It is rich, creamy, smooth and it is easy to frost these cupcakes or cakes! This frosting has the perfect balance of sweet, salt, and of course, CHOCOLATE! This will become your go-to icing for many indulgent desserts, such as cupcakes, cakes, and more! This wonderfully creamy buttercream holds its shape beautifully, and it is perfect for intricate designs.
My Top Tips:
- Use room temperature vegan butter. This is important, you won’t be able to whip up the butter if it is rock solid and straight out of the fridge. Before starting, I would leave out the butter on the counter for 30 minutes until you can easily press down on it. Don’t be tempted to use the microwave because it zaps the butter and just melts it. We want soft butter, not melted or liquidy.
- Sift your dry ingredients! This will ensure that your buttercream will have no chunks and will have a smooth consistency.
- You will need a machine to help you make this frosting. In order to get a lovely whipped and fluffy texture, you need the help of either a stand mixer or a hand mixer. You won’t get the same results if you hand mix it.
- Add the powdered sugar in batches and not all at once. Adding it in batches will ensure that the powdered sugar will be incorporated properly.
- Add instant espresso! This will heighten the flavor of the chocolate and it won’t make it taste like coffee.
Can I make this ahead?
Of course! This frosting will last for 1-2 weeks in the fridge, as long as it’s in a tightly sealed container. If you are planning to use it, you’ll want to bring it back to room temperature for a few hours. Then whip it for a few seconds to get it back to its light and fluffy texture.
If you’re looking for something to pair this frosting with, check out my decadent chocolate cupcake recipe here!
Let me know if you've tried out this recipe! Share and tag me on Instagram @flouredframe. Now go out there and frost your desserts!
📖 Recipe
Chocolate Frosting
Equipment
- Stand mixer or electric hand mixer
- Large mixing bowl
- Sifter or fine mesh sieve
Ingredients
- 2 sticks Vegan butter (softened at room temperature)
- 420 grams Powdered sugar (sifted)
- 50 grams Dutch-processed cocoa powder (sifted)
- 2 teaspoons Instant espresso
- 1 ½ teaspoon Vanilla extract
- 2-3 tablespoons Non-dairy milk (only use 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. Then add 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 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
- Sifting the powdered sugar and Dutch-processed cocoa powder will help remove any chunks in the final product.
- Keep the speed of your mixer on low as you beat in the powdered sugar. Otherwise, if it is 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 ½ cup at a time.
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