Vegan Chocolate Buttercream Frosting
This Vegan Chocolate Buttercream Frosting is dairy free, smooth and intensely chocolatey. And its whipped up in a stand mixer in under 15 minutes!
- 2 Sticks Non-Dairy Butter I used Earth Balance Soy-Free Buttery Sticks
- ½ Cup Palm Shortening room temperature
- 1 Cup Cocoa Powder, Sifted
- 6 Cups Powdered Sugar, Sifted
- 1 teaspoon Vanilla Extract
- 3-5 tablespoon Room Temperature Brewed Coffee OR can sub non dairy milk
In the bowl of a stand mixer fitted with the paddle attachment, cream the non dairy butter with the shortening. Scrape the bowl down a few times to ensure no lumps remain.
Add sifted cocoa powder to the margarine mixture and combine well.
Add ½ of the sifted powdered sugar and combine on low speed. Add the remaining half and combine on low speed again. The mixture will be very firm here.
Add vanilla and combine on low speed.
Then, on medium speed, add room temperature coffee or non dairy milk, one tablespoon at a time letting the coffee or milk fully incorporate before adding the next tablespoon. Scrape the bowl down as needed. I always end up adding 4 tablespoons of coffee.
This buttercream will store in the refrigerator for up to 3 weeks or in the freezer for 3 months. To use, simply bring the frosting to room temperature and put into a mixer fitted with a paddle attachment. Then mix on medium speed until the the frosting is light and fluffy.