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Hi Bold Bakers!
WHAT YOU GET: A sweet and fluffy American chocolate buttercream recipe with a brand new makeover — and no one can tell it’s vegan.
This dairy-free chocolate buttercream recipe makes a deliciously silky and flavorful frosting that’s just as scrumptious and easy to spread on my Beyond Moist Vegan Chocolate Cake or my paleo, vegan, and gluten-free Banana Nut Muffins for an extra treat.
How is this different from traditional buttercream? Instead of using dairy butter, this recipe was crafted using vegan butter, and any whipping cream or milk has been replaced with non-dairy milk. If you’ve never worked with vegan butter or non-dairy milk, I’ll help walk you through it!
What Butter Should I Use For Vegan Buttercream?
For this recipe, you want to find a non-dairy butter that is unsalted and in stick form. You want your butter to be as firm as possible, so stay away from vegan butter found in tubs or butter that is described as a “spread.”
You also want to find a dairy-free butter with a high-fat percentage, 78% and above, so you have to go with quality here — don’t use a non-dairy butter that is mainly made of water. Some brands that I like are Miyoko’s, Earth Balance, and Country Crock Plant Butter.
If your non-dairy butter doesn’t have enough fat, then the buttercream will be very soft and a bit difficult to work with.
What Non-Dairy Milk Can I Use To Make Chocolate Buttercream?
If you need a milk substitute for buttercream, you have a lot of options. Feel free to use your favorite non-dairy milk for this frosting recipe. Nut milk, coconut milk, soy, oat milk — anything goes! Keep in mind what liquid you choose will change the taste of the buttercream slightly, so a neutral alternative milk option may be ideal. Also, be sure that your non-dairy milk does not have added sugars, as this may make the buttercream too sweet.
Can I Freeze Vegan Chocolate Buttercream?
Yes! You can freeze dairy-free buttercream in an airtight container in your freezer for up to 2 months. Be sure to allow the frosting to come to room temperature before using. You can also store this in your refrigerator for up to 5 days.
Tools You’ll Need To Make Vegan Chocolate Buttercream
Gemma’s Pro Chef Tips For Making Vegan Chocolate Buttercream
- Use vegan butter in stick form, not in the tub, or your frosting will be too soft and be sure to try to find butter with a high-fat percentage.
- Always take the time to sift your cocoa and powdered sugar to ensure that there are no lumps! Nobody likes lumpy frosting.
- Change up the flavor by replacing the vanilla extract with a ½ teaspoon of peppermint, orange, or almond extract.
- This frosting gets very soft at room temperature – cakes or cupcakes frosted with this buttercream will need to be refrigerated.
If you loved this recipe, you’re going to love these, too.
- How to Make Cream Cheese (Bold Baking Basics)
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- How To Make The Best-Ever Vanilla Buttercream Frosting
- How to Make Clotted Cream
- How To Make Stabilized Whipped Cream
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Vegan Chocolate Buttercream Recipe
- 1 cup (8oz/225g) unsalted non-dairy butter in stick form (softened)
- ¾ cup (3oz/5g) cocoa powder (sifted)
- 3 cups (12oz/340g) powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 3-5 tablespoons non-dairy milk
- In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), whisk the butter and cocoa powder first on low, then, once combined, on medium-high speed until fluffy, about 3-4 minutes.
- Lower the speed to low and add gradually whisk in the powdered sugar until combined.
- Add in the vanilla extract and 3 tablespoons of non-dairy milk and mix until combined. If the frosting is too thick, add the remaining milk, 1 tablespoon at a time, until the desired consistency is reached.
- Use immediately or cover and refrigerate until ready to use. Re-whip before using.
- Store leftover frosting in the refrigerator for up to 5 days.