Vegan Chocolate Buttercream Frosting
This vegan chocolate buttercream frosting is easy to make and has a rich, fudgy chocolate flavour making it perfect paired with your favourite cake or cupcakes. It comes together within 15 minutes and is perfect for piping and decorating.
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
- 125 grams dairy-free spread*
- 1/2 cup cocoa powder
- 3 1/2 cups icing sugar
- 2 tablespoons vanilla almond milk
- 1 teaspoon vanilla
- pinch salt
Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free spread and vanilla for 1-2 minutes until creamy.
Add in 3 cups of the icing sugar and the cocoa powder and beat on medium until combined. As mixture thickens, add in almond milk a tablespoon at a time. If frosting is too thin, add in an extra ½ icing sugar until it reaches a smooth and creamy consistency. Add pinch of salt to taste if frosting is too sweet.
Makes enough frosting for about 12-14 cupcakes.
*I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.