Rich and Smooth Vegan Chocolate Frosting.
You can enjoy rich, delicious vegan chocolate frosting with just one bowl and simple ingredients! Perfect for topping cupcakes, birthday cake, cookies, and more!
Ingredients
- ½ cup vegan buttery spread
- 2 ½ cups powdered sugar sifted
- ¾ cup unsweetened cocoa powder
- 2 ½ Tablespoons non-dairy milk I used coconut milk - feel free to use any non-dairy milk that you like. You could also use water.
Instructions
- Place the vegan buttery spread and the cocoa powder in a mixing bowl. Add a tablespoon of the non-dairy milk, and use an electric mixer to mix on low speed.
- Add half of the powdered sugar to the bowl, plus a bit more non-dairy milk.
- Mix on low speed until it starts to combine. Alternate adding the remaining powdered sugar and more non-dairy milk until you achieve a smooth, spreadable consistency.
- Spread or pipe the frosting onto cupcakes or cake. I used these piping bags and a Wilton 1M tip to frost the cupcakes that are pictured.
Notes
If you are not dairy free, you can use regular butter and regular milk, the amounts should be the same.
Store leftovers in the refrigerator, they should stay fresh for 5 days.
Nutrition
Calories: 142kcalCarbohydrates: 24gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 55mgPotassium: 76mgFiber: 2gSugar: 21gVitamin A: 319IUVitamin C: 0.2mgCalcium: 10mgIron: 1mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!