Description
This rich and creamy Vegan Chocolate Frosting is the perfect dairy-free topping for cakes and cupcakes. Made with vegan butter, Dutch-processed cocoa, vegan dark chocolate, and non-dairy milk, it delivers decadent chocolate flavor with a smooth, fluffy texture. Easy to prepare, this frosting is expertly whipped to light perfection, making it an ideal choice for vegan and dairy-free desserts.
Ingredients
Scale
Frosting Ingredients
- 250 g vegan stick butter, room temperature
- 300 g powdered sugar (organic recommended if in US)
- 70 g Dutch-processed cocoa powder (or unsweetened dark cocoa powder)
- 120 ml non-dairy milk (soy, oat, almond or coconut)
- 100 g vegan dark chocolate
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Chop Chocolate: Finely chop the vegan dark chocolate and set it aside for later use.
- Make Ganache: Pour the non-dairy milk into a saucepan and warm it over medium heat until it gently simmers, ensuring it does not boil. Remove from heat and stir in the chopped chocolate, vanilla extract, and sea salt with a rubber spatula until the mixture is smooth. Let the ganache cool to room temperature for 15-20 minutes.
- Whip Butter: Place the vegan butter into a large mixing bowl or stand mixer bowl and whisk with an electric mixer for 5 minutes until the butter is light and fluffy.
- Add Cocoa Powder: Sift the cocoa powder into the whipped butter and whisk for 1-2 minutes to thoroughly combine.
- Incorporate Powdered Sugar: Sift the powdered sugar into the mixture and whisk again for 2 minutes until fully incorporated and smooth.
- Combine Ganache: Gradually add the cooled chocolate ganache to the buttercream in 3-4 increments, whisking thoroughly after each addition. Continue whisking the combined frosting for an additional 2-3 minutes until it is light and fluffy.
- Storage: For best results, use the frosting immediately to decorate cakes or cupcakes. If storing, place in an airtight container in the refrigerator; it will firm up when chilled. Before use, let the frosting return to room temperature until it regains a creamy consistency.
Notes
- Ensure the vegan butter is at room temperature for easy whipping and smooth consistency.
- Organic powdered sugar is recommended for a cleaner taste especially in the US.
- Choose Dutch-processed cocoa powder for a richer chocolate flavor, or substitute with unsweetened dark cocoa powder if preferred.
- Non-dairy milks like soy, oat, almond, or coconut milk work well; adjust based on your flavor preference.
- Allow the ganache to cool fully to avoid melting the butter during mixing.
- This frosting is best used immediately but can be refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
