Vegan Chocolate Buttercream
A silky smooth, decadent chocolate buttercream that's dairy-free and vegan. The perfect addition to cake, cupcakes, and anything that pairs well with chocolate buttercream.
Servings 2.5 Cups
Ingredients
- 1 Cup (227g) vegan butter, softened to room temperature I use Earth Balance sticks
- 3 Cups (360g) powdered sugar
- 1/2 Cup (42g) natural unsweetened cocoa powder
- 3 Tbsp unsweetened non-dairy milk, room temperature
- 2 tsp pure vanilla extract
Instructions
- With a hand mixer or paddle attachment on your stand mixer, cream the vegan butter on medium-high until it’s creamy and light in color. About 5 minutes.
- Add the powdered sugar, cocoa powder, unsweetened non-dairy milk, and vanilla extract. Mix on medium-low for a minute or two, scraping down the bowl and paddle as needed, until fully combined and silky smooth.
Notes
Make Ahead Tips: This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
Dairy-Free Milk Suggestions: My favorites to use with this recipe are unsweetened coconut milk and unsweetened soy milk. You are free to use any dairy-free milk you’d like, but make sure you like the taste of whatever milk option you choose, as it will end up flavoring the buttercream.
Yield: This buttercream makes enough to:
- Frost 12-15 cupcakes with a piping bag
- Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.