If you like traditional cakes and eat vegan, you may wonder if the classic vegan chocolate frosting is feasible. The answer is yes! This vegan chocolate frosting recipe is a rich, sweet chocolate-flavored cream. It’s easy to make and perfect for cakes and cupcakes.
I often mention my favorite food in passing, only to be asked, “Wait, how is that vegan?”
This is especially true when I mention vegan desserts, including cakes, puddings, and pies.
One thing that needs to be added to the translation here is that the existing products make organizing traditional recipes easy.
For example, plant-based milk and vegan butter bring a lot of possibilities to vegan baking.
Many non-vegetarians are unfamiliar with the concept of vegan butter and don’t necessarily know the brand.
Non-vegetarians may need to know that more store-bought vegan butter is now available. These butter have many of the same characteristics and functions as dairy butter.
Buttercream icing is the ultimate example of something easy to make vegetarian nowadays. This is true because vegan butter does exist and is perfect for making creamy, rich swirls of icing.
My favorite vegan chocolate frosting is vegan cream frosting. I make it with the same ingredients as traditional cream frosting: powdered sugar, (vegan) butter, and a little milk.
I added cocoa powder to give the icing just the right amount of chocolate and a little vanilla to give it a more robust flavor.
The chocolate frosting is delicious, and it’s time to share it with everyone.
How to make vegan chocolate cream frosting
Making buttercream icing usually involves beating the butter and sugar together in a stand or hand mixer.
Making vegan cream frosting works in a very similar way. The only real difference is butter, which is vegan butter, not dairy butter.
There are other ways to make vegan frosting for cakes or cupcakes. I’ve made vegan frosting with coconut and cashews.
Here’s what goes into making it.
Step 1: Add cream
The first step in making vegan chocolate frosting is to beat vegan butter until it is light and creamy.
I’m using a stand mixer at medium speed, but you can also use a handheld electric mixer for this step.
When the butter looks a little “beaten up” and light, it’s time to add the sugar.
Step 2: Add sugar and seasonings
In the second step, powdered sugar and other seasonings will be added to the ongoing icing.
The seasoning can be an extract, such as peppermint or lemon extract. It could be crushed, freeze-dried fruit.
In the case of this vegan chocolate frosting, the seasoning is cocoa powder and a little vanilla extract.
Important note about sugar: It must be in powder form or confectionery sugar. And, while I don’t usually bother sifting the ingredients when baking, it’s important to sift the icing sugar before adding it to the chocolate frosting.
Unsifted icing sugar will have many small clumps, resulting in lumpy icing.
In addition to sugar and seasonings, you can add 2-4 tablespoons of non-dairy milk to the frosting. This helps keep the texture light and makes it easy to roll out/swirl.
I recommend starting with two tablespoons and adding more if the cream is too thick.
Once you add the powdered sugar, you will continue to whisk for 2-3 minutes until it is rich but light and fluffy.
Step 3: Use or store
At this point, you can frost any vegan cake or cupcake that you are waiting to decorate.
You can also keep the icing in the refrigerator for up to 4 days.
Vegan butter is perfect for frosting.
So, if this vegan cream depends on using vegan butter, what is the best brand of butter?
There’s a lot of vegan butter that I like. However, Earth Balance is the best option for frosting. It has the sturdiest texture. Like some other brands, butter softens and melts quickly at room temperature, unable to hold its texture.
Other vegan butter I’ve tried and successfully used for frosting are Fora Foods(unbelievable, but hard to source), Miyoko’s Creamery, and Om Sweet Home(a small company that’s local to me).
Cocoa powder
When baking, choosing the suitable cocoa powder is a science. (It is related to acids and bases!)
For this recipe, any cocoa powder will do. But I recommend unsweetened cocoa, so you get a good balance between bitter cocoa and powdered sugar.
How to store vegan chocolate frosting
Storing chocolate is simple: Transfer it to an airtight container and gently cover it with plastic wrap. Cover the container and transfer it to the refrigerator for up to 5 days.
How about a frosted cake or cupcake in the fridge for a few days?
Let the frosting come to room temperature before using it for frosting.
If your frosting has lost its fluffy texture, I recommend re-mixing it with a stand or electric mixer to get the best texture.
Can I freeze buttercream frosting?
Yes, of course you can.
Fresh-made icing is the lightest and softest. However, I have often frozen and thawed this vegan chocolate frosting with excellent results.
The frosting can be frozen for up to six weeks. It should be thawed overnight in the refrigerator and left at room temperature before use.
How big is the icing going to cover the cake?
This icing covers the top and sides of an 8 “/20 cm or 9” /23 cm round cake or 12 cupcakes.
A half batch is enough to lightly frost an 8-inch/20 cm square cake (on top only).
How to make vegan chocolate frosting
It is very simple; you can use this vegetarian chocolate frosting whether you use regular chocolate frosting.
Ingredients
8 tablespoons room temperature vegan butter (112g; 1 stick)
1/2 teaspoon vanilla extract
2 1/2 cups powdered sugar (300g)
1/4 cup cocoa powder (20g)
2-3 tablespoons plain soy, oat, cashew, or almond milk
Instructions
- Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle. Stir on medium speed for 2 minutes.
- Mix the powdered sugar and cocoa together while the butter and vanilla are combined.
- Add the sugar, cocoa, and two tablespoons of non-dairy milk to the bowl of a blender. Turn on the blender and turn on low heat until the sugar is thoroughly combined about 1 minute. Increase the speed and continue mixing until the frosting is light, smooth, and creamy (3-4 minutes). If the frosting is too thick, add the plant milk with a teaspoon. The consistency should be rich but smooth and spreadable.
- Use this versatile icing to spread immediately on cakes or cupcakes, or store in an airtight container in the refrigerator for up to 3 days. The possibilities are endless!
Sending you into the start of the week with sweet, rich, chocolatey swirls.
