Take a sweet & fluffy buttercream recipe and turn it on its head, and you've got my Vegan Chocolate Buttercream recipe — and nobody will be able to tell the difference.
- 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.