How To Make Vegan Chocolate Frosting

4.94 from 29 votes

This easy vegan chocolate frosting is buttery, chocolatey, rich and creamy to the extreme! Perfect for use on cakes, cupcakes and cookies.

Prep Time10

Total Time10

Course: Dessert, How To

Cuisine: American

Diet: Vegan

Servings:

Calories: 210kcal

Add the powdered sugar, cocoa powder, vegan butter, vanilla and around half the soy milk to the bowl of your stand mixer.
Start mixing on low, gradually moving to a higher setting until thick, smooth and creamy. Add the extra soy milk in slowly, only as much as needed (see notes).
It should be thick, but still be easily spreadable so it won't go sliding off a cake. So if it's not thick enough, add a little more powdered sugar.

I usually use 5 Tablespoons soy milk in this recipe, but different brands of vegan butters have different water contents, so if you're using one with a higher water content and use all 5 Tbsp soy milk, you might have a consistency that is too runny. So start off slow and only add in all the soy milk if you need to. You want your frosting to be thick, but still spreadable.