How To Make Vegan Chocolate Frosting
This easy vegan chocolate frosting is buttery, chocolatey, rich and creamy to the extreme! Perfect for use on cakes, cupcakes and cookies.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Dessert, How To
Cuisine: American
Diet: Vegan
Servings: 10
Calories: 210kcal
- 3 ¾ cups Powdered Sugar (450g)
- 4 Tablespoons Cocoa Powder Unsweetened
- 3 Tablespoons Vegan Butter (45g)
- 4-5 Tablespoons Soy Milk or other non-dairy milk
- 1 teaspoon Vanilla Extract
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.
Serving: 1Serve | Calories: 210kcal | Carbohydrates: 50g | Protein: 0.8g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 24mg | Fiber: 1g | Sugar: 47g