Chocolate Vegan Buttercream Frosting
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Chocolate Vegan Buttercream Frosting- this decadent vegan frosting is super easy to whip together and perfect for all of your vegan baking needs!
When posting my vegan chocolate cake a couple of months ago, I promised that I was going to write an entire post dedicated just to make the frosting (because it deserves it’s own place to shine!). It took me a while to put it together but here we are finally. Also, I like to have a decent amount of time between making this because BOY is it rich.
I always mention this when posting a vegan recipe: I like to keep things as similar to the original as possible and then eventually go back and also make a healthier version. I KNOW that this is a lot of sugar but it’s a classic buttercream recipe meant for special occasions and when you really want a treat/ to celebrate. So, please keep that in mind.
I plan to work on an additional post for vanilla buttercream frosting but we’re starting with chocolate because it’s the superior flavor. ??
Let’s talk about the vegan BUTTER options for a minute.
I’ve tried this with about 5 different kinds of vegan butters including easy to find margarines and various vegan butters and spreads. Of all the ones that I have tried, I’m partial to the Miyokos European style butter sticks. They’re the most expensive of all the options but create the best buttercream frosting and I highly recommend their products if you’re able to find them. In my area, I typically find their butter sticks in the regular butter section and not in the vegan/ health food section.
I’ve also tried the Earth Balance butter sticks quite a few times and they work well to make vegan frosting. They’re quite salty though and I’m usually unable to find an unsalted version.
How to make vegan buttercream frosting:
As frosting recipes go, this is pretty easy to whip up. All of the ingredients minus the milk are added to the bowl of a standmixer. With the mixer running, add in the milk 1 tablespoon at a time, waiting to add the next tablespoon until the last one has been fully combined with the mixture.
I would start with about 3 tablespoons and add more as necessary to achieve your desired consistency. I find that 4-5 tablespoons if perfect.
I’ve made this vegan buttercream with almond milk as well as a thicker coconut milk and both worked out great!
If you’re going to put the frosting into a piping bag, you want to work quickly when frosting. Your hand pressed against the bag will really melt the butter and make the frosting too soft and almost runny.
Ways to use this vegan buttercream frosting:
See how to make this Vegan Chocolate Buttercream Frosting:
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Chocolate Vegan Buttercream Frosting
- Total Time: 5 minutes
- Yield: ~4 cups of frosting
Description
Easy to make and deliciously rich vegan frosting!
Ingredients
- 3 cups of powdered sugar
- ½ cup vegan butter, at room temperature
- ½ cup of cocoa powder
- 2 teaspoons of vanilla
- 4 tablespoons of milk, I’ve made this with almond milk and a thicker coconut milk and both worked out great
Instructions
- Make the frosting by combining all of the ingredients minus the milk into the bowl of a stand mixer. You can also do this in a large bowl with a hand mixer.
- Whisk on medium speed and add the milk 1 tablespoon at a time. Wait to add the next tablespoon until the last one has been combined.
- Continue to whisk until the frosting becomes lighter in color and is fluffy and creamy, about 2-3 minutes.
- Use on your favorite desserts and ENJOY!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Keywords: vegan dessert, vegan baking, vegan frosting
This post may contain affiliate links. Please read my disclosure policy.
4 Comments on “Chocolate Vegan Buttercream Frosting”
Very tasty frosting. I did add a little more milk to get the correct consistency. Will make again.
★★★★★
With the vegan butter I use earth balance I buy at Kroger but it seems a it salty I been on my vegan journey for a month I decided to become vegan, and I se this recipe but I was wondering about the type of butter to use
Hi Jennifer! This is a great question. I’ve been experimenting a lot lately with vegan butters and agree about the saltiness. If you can find it- I HIGHLY suggest trying out the country crock plant based butters. They’re WAY less salty than some of the others and typically cheaper. In my local grocery store, these butters are found in the butter section and NOT in the natural foods section of the store. Hope that helps!
I used Miyoko’s European butter and ended up adding almost a Tb more almond milk and a teensy bit of hydrated instant coffee, maybe a tsp or two. The coffee really helped the chocolate flavor deepen, because before, it tasted more like sweet butter. Could have been that my cocoa is aging… Either way, the recipe is great with just a couple tweaks. Thanks for sharing!
★★★★★