Vegan Chocolate Buttercream Frosting

The best Vegan Chocolate Buttercream Frosting made with shortening and vegan butter, powdered sugar, cocoa powder and vanilla for the creamiest, smoothest and richest frosting for cakes, cookies, brownies and cupcakes!

VEGAN CHOCOLATE BUTTERCREAM FROSTING

Here is the best Vegan Chocolate Buttercream Frosting that is classic and the most delicious addition to any cake, vanilla cupcakes or chocolate cupcakes or even brownies! I have been making this chocolate buttercream for many years and it is so delicious! We all need a classic chocolate go-to frosting, just like we need a classic Vanilla Buttercream Frosting.

Now, most chocolate frostings call for nearly twice the amount of sugar than I use here. Even with the smaller amount I use here, they are still plenty sweet. I used a lot of cocoa powder so that it tastes super chocolatey.

HOW TO MAKE VEGAN CHOCOLATE FROSTING

First, you will need to gather these 6 ingredients:

  • vegan butter
  • shortening
  • powdered sugar
  • unsweetened cocoa powder
  • almond milk
  • vanilla extract

You will need a very large bowl for this. Add the room temperature vegan butter and shortening to the bowl and beat on low until mixed.

Add the cocoa powder slowly, a small amount at a time, until just mixed. Add the powdered sugar a small amount of time, beating in between each addition, until fully mixed. If you try to dump it all in at once, the sugar will fly everywhere!

Add the milk and extract and briefly beat in. It should be light and fluffy as pictured. If you want it smoother, add just a touch more milk.

Store in the fridge if not using right away and let it come back to room temperature and soft before piping onto the cupcakes or cake. This frosting can be stored in the freezer for 3 months. This frosting is especially delicious on these Vegan Gluten-free Chocolate Cupcakes!

OTHER VEGAN FROSTINGS TO TRY:

If you make any of these recipes, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Chocolate Buttercream Frosting

The best Vegan Chocolate Buttercream Frosting made with shortening and vegan butter, powdered sugar, cocoa powder and vanilla for the creamiest, smoothest and richest frosting for cakes, cookies, brownies and cupcakes!

Course Dessert
Cuisine American
Keyword dairy-free chocolate frosting, vegan chocolate buttercream frosting, vegan chocolate frosting
Prep Time 10 minutes
Cook Time 0 minutes
Servings 12 -14 cupcakes
Author Brandi Doming

Ingredients

  • 1/2 cup (112g) 4 oz buttery stick, such as Earth Balance
  • 1/2 cup (96g) Spectrum shortening
  • 1 1/2 cups (228g) powdered sugar
  • 1/2 cup (48g) unsweetend natural cocoa powder
  • 1 tablespoon (15g) almond milk
  • 1/2 teaspoon vanilla extract
  • I use this scale.

Instructions

  1. You will need a very large bowl for this. Add the room temperature vegan butter and shortening to the bowl and beat on low until mixed.

  2. Add the cocoa powder slowly, a small amount at a time, until just mixed. Add the powdered sugar a small amount of time, beating in between each addition, until fully mixed. If you try to dump it all in at once, the sugar will fly everywhere!

  3. Add the milk and extract and briefly beat in. It should be light and fluffy as pictured. If you want it smoother, add just a touch more milk.

  4. Store in the fridge if not using right away and let it come back to room temperature and soft before piping onto the cupcakes or cake. This frosting can be stored in the freezer for 3 months.

Recipe Notes

This frosting can be stored in the freezer up to 3 months. To use, thaw in the fridge overnight and then set out on the counter to come back to room temperature and soften. Once soft, beat lightly until fluffy and smooth before frosting a cake or piping onto cupcakes.

This frosting makes enough to frost 12-15 cupcakes or 1 9 inch cake. Double the frosting if making a 2 layer cake.

Nutrition per serving (based on 14 cupcakes): 191 calories, 13.8g fat, .7g protein, 18.4g carbs, 1.4g fiber, 16g sugar, 69mg sodium


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Publisher: The Vegan 8