This is a pretty basic chocolate frosting recipe. If you want a more detailed breakdown on making vegan frosting, check this out.
Always sift your sugar and cocoa powder. Always! Add your liquids in with the mixer running (but not too high, or it will splash all over). A single batch will be enough to do one two layer 6″ cake, a single layer 9″, 12 standard sized cupcakes or 36 mini cupcakes. Of course, that all depends on how heavy you apply it.
Chocolate Frosting
A basic, simple, delicious, all purpose vegan chocolate frosting.
Ingredients
- 1/2 cup non-dairy butter softened
- 3 cups powdered sugar measured before sifting
- 1/3 cup cocoa powder measured before sifting
- 1 tsp vanilla extract
- 4 tbsp milk OR water
Instructions
- In a large mixing bowl or the bowl of a stand mixer, mix butter on low until smooth.
- Sift in sugar and cocoa powder. Run on low speed until it comes together and starts to look like pebbles. Add extract and run on low. Scrape bowl down.
- With mixer running on low, add half of the milk (or water if using). Let run until incorporated. If frosting still looks dry, add more 1 tbsp at a time until you have added 4 total. You want it to look like frosting, although very lumpy and thick. If it looks like it needs more liquid, add very gradually. Easier to add more as needed than adding too much and trying to balance it out with more powdered sugar.
- Once it starts to look like frosting, but thick and dark, turn the mixer up to medium speed. Mix for 2-3 minutes, stop, scrape bowl down and resume mixing on medium. Mix until frosting starts to get lighter in color and looks smooth and fluffy. Be careful not to overmix or mix on too high of a speed.
