
Vegan Chocolate Buttercream Frosting
8 min
Dessert
Servings
(3 Tbsp per serving)
Total
8 minPrep
8 minSwap out
Free from
Ingredients
-
7.9 oz (224 g)unsalted vegan butter, at room temperature
-
2¼ cups (302 g)powdered sugar
-
⅓ cup (80 mL)unsweetened soy milk
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Make your own
Directions
- To a large bowl, add the butter and use an electric hand mixer to beat the butter until soft and fluffy.
- Then add the powdered sugar, cocoa powder, milk, and vanilla. Mix at a low speed and gradually increase until everything is well combined.
- Add the melted chocolate and mix again. The frosting is now ready to use on cakes and cupcakes!
Notes
- The original amount of this chocolate buttercream frosts a 2 layered 8-inch cake, or about 24 cupcakes.
Storage
- The frosting can be stored in an airtight container in the fridge for up to 4 days. When using the frosting again, make sure to bring it to room temperature again to soften and mix it through before using.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
Added this to cupcakes and everyone loved it!
The buttercream is indeed delicious, however it’s been very difficult for me to obtain a thick consistency (even with adding more sugar). When you say ‘vegan butter’ is it the equivalent of margarine? Could you explain more specifically, please?
Thanks a lot for all your wonderful content.
I used it on my father's 90th birthday cake, and it was delicious! Thanks!
Pick up limes has always inspire me to do good and choose right. Thank you for changing my life, thinking process and habits. These small things has huge impact. You guys are amazing. Thank you so much. :)