Dairy Free Chocolate Frosting

This might be the perfect dairy free chocolate frosting! Made with just 4 simple ingredients, no one will ever know it’s dairy free and vegan. Plus, it only takes 5 minutes to make!

Course Dessert

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings cups

Calories 1057

Author Gabby Kislanko

Equipment

Ingredients

1½ cup dairy free butter, softened
1¼ cup unsweetened Dutch processed cocoa powder
2¾-3 cup icing sugar
1 teaspoon vanilla extract
1 Tablespoon dairy free milk, if needed for consistency

US Customary - Metric

Instructions

In the bowl of a stand mixer or a large bowl with a handheld mixer, beat the butter and cocoa powder together until smooth. Add in vanilla extract.
Slowly add in ¼ cup of powdered sugar at a time until it reaches your desired consistency.
If the buttercream is too thick, you can add ½ tablespoon of dairy free milk in at a time, thinning it out as much as you'd like. If buttercream is too thin, add in more powdered sugar ¼ cup at a time.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

BUTTERCREAM: This recipe provides enough buttercream to allow for piping and decorating a 2-3 layer cake or 12 cupcakes. If you don't need that much buttercream, you can make 2/3 of the buttercream recipe, or freeze the leftovers.

Storage and Freezing Instructions:

Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld or standing mixer before using it.

Nutrition