This Vegan Chocolate Buttercream Frosting is a must! It’s by far one of the best I’ve ever tasted and it’s velvety smooth texture makes it perfect for decorating cupcakes and cakes!
Chocolate Buttercream Frosting
And just think, in under 10 minutes you can make this dreamy vegan chocolate buttercream frosting without any weird or hard-to-find ingredients. Are you ready?!
Vegan Chocolate Buttercream Ingredients
To make this delicious buttercream, you’ll need to grab the ingredients below. I included links to the allergy-friendly brands that I love:
- Confectioner’s Sugar (aka Powdered Sugar)- I use WholeSome Organic.
- Vegan Stick Butter – Earth Balance is our fav and they have a soy free option as well. It’s just a little harder to find.
- Dairy-free Cream – You have a few options, probably more than you think! Coconut cream from a can works great, but so does your favorite vegan coffee creamer. And I just found Silk’s dairy-free whipped cream at Target, so I’m going to try next time.
- Cocoa Powder is a must! – The better the quality, the better the taste of your frosting. I like Gerbs brand which is Top 14 Allergy-Free and Wild Foods, which is Top 8 free.
- Salt – just a pinch will do.
- Vanilla extract – Nielsen-Massey is GF & Allergen-free.
- Chocolate Chips – Enjoy Life Foods Semi Sweet or Nestle’s Simply Delicious (Target and Wal-Mart carry it) are allergy friendly.
How to Make Chocolate Buttercream Frosting with Chocolate Chips
The first thing I do when making making this allergy-friendly buttercream is melt the chocolate in a small microwavable bowl, with 2 TB coconut cream. I do this first so it will cool off a little before I add it later.
Then, cream the room temperature butter approximately 5 minutes. This can be done with a hand-held beater (which I used for the pictures) but I actually prefer using my Kitchen Aid stand-mixer with paddle attachment. It’ll result in a creamier frosting that becomes lighter in color the longer it is mixed.
The cocoa powder is added next, just be sure it is sifted before using to remove any lumps. Sprinkle in the salt and whip again to combine.
You’re almost done and isn’t this already looking delish?
To finish it off, you’ll add your vanilla extract and melted chocolate which should be room temperature by now. If it’s still too warm, just wait another minute or two. Adding hot ganache will compromise the stability of your chocolate buttercream, and I know you don’t want to do that!
If your frosting appears too dry, add more cream, only one tablespoon at a time until it reaches the right consistency. If it appears too wet and does not hold its form, add more confectioner’s sugar, only one tablespoon at a time until it reaches the right consistency.
Thankfully, this vegan chocolate buttercream comes together easily and quickly.
How Much Frosting Will I Need?
This chocolate buttercream with chocolate chips and cocoa should make enough to frost a small layer cake or a 9″x13″ sheet cake. This can vary based on how thin or thick you like your frosting and how much you add between your cake layers.
This stuff also pipes amazing well so if you are decorating cupcakes, the amount of frosting needed will vary based on what type of swirl you are creating. It should easily frost 14-16 cupcakes though. Check out this video on Cupcake Decorating by Cupcake Jemma if you need some inspiration.
Making Chocolate Buttercream in Advance and Storing Tips
I rarely have leftovers of this fluffy chocolate frosting because it’s just that tasty. But if you end up having a little extra –or you want to make a batch ahead of time, it’s incredibly easy to store.
Dairy-free buttercream is stable at room temperature for 2-3 days but can also be stored in the refrigerator for up to a month. Just let the frosting come to room temperature then whip it if necessary before using.
That’s all there is to it!
More Tasty Ways to Serve Chocolate Buttercream
Here’s a a couple extra ideas to get you started:
- If you’re looking for a delicious brownie recipe to put underneath this frosting, these Chocolate Vegan Brownies are my all-time favorite!
- This Texas Sheet Cake uses a fudge frosting, but feel free to change it up with a slathering of vegan chocolate buttercream.
- Add a little more “fun” to these Funfetti Cupcakes and top with chocolate buttercream instead of vanilla frosting.
- It’s also our #1 choice for Dad’s favorite, German Chocolate Cake & my favorite, Chocolate Raspberry Cake.
Easy, Vegan Chocolate Buttercream Recipe
I can’t wait to hear what you think! Be sure to tag @allergylicious on IG and FB so I can see your creations! And don’t forget to PIN this recipe for later if you’re not making today 😘.
- 1 1/2 pounds of confectioner's sugar (approx 4.5 cups)
- 1 1/2 cups vegan butter
- 1/4 cup heavy cream (coconut cream, creamer, etc.)
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup vegan chocolate chips
- Pinch of salt to taste
- In a small microwavable bowl, melt together chocolate chips with 2 tablespoons of the heavy cream in 30 second intervals, stirring in between until smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth.
- Turn down the speed of your mixer and slowly add the powdered sugar (1 cup at a time), followed by about a tablespoon of the coconut cream. Repeat until all the sugar and cream has been added and it's starting to come together.
- Slowly add sifted cocoa powder and salt and continue mixing on medium-high speed for another minute before adding the vanilla extract. Scrape down the sides of the bowl as needed.
- Finally, add melted chocolate that has been cooled to room temperature. Mix until everything is combined and buttercream is light and fluffy.
Frosting can be made 1-2 days in advance, cover tightly and transfered to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes/cakes.
Frosting will also freeze well for 1-2 months, thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cupcakes/cakes.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 50mgSodium: 147mgCarbohydrates: 45gFiber: 0gSugar: 43gProtein: 1g
Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.