Vegan Chocolate Recipes / Vegan Desserts and Sweets

Vegan Chocolate Buttercream Recipe

Like it? Share it. Thank you!

Last updated on October 20th, 2020 at 03:11 pm

This vegan chocolate buttercream recipe is so easy to make and will deliver a silky and smooth pipe-worthy frosting every time. A few days ago I posted my Vegan Chocolate Cupcake recipe, today we’re adding the final chocolatey flourish.

Overhead image of cupcakes with chocolate buttercream swirls

Buttercream is my favourite accessory

anonymous
Front on image of a tray of cupcakes with chocolate buttercream swirls

American Buttercream

There are three main types of buttercream you can make; American, Swiss and French. There are others but these are the three you’ll come across most often.

American buttercream, the buttercream we are making today, is also known as simple buttercream. It is the easiest and sweetest of the buttercream styles and is made by combining butter, sugar and milk (or cream). American buttercream, because of its high sugar content, will form a slight crust when exposed to air.

Swiss and Italian buttercreams are both made with a meringue and are less sweet than their American cousin. They are also trickier to make.

I think we’ll stick to simple buttercream today, yes?

OK, hold on to your hats, this vegan chocolate buttercream is lick-the-bowl good. However, if you are looking for a healthier cake topper, try the avocado chocolate frosting I use on my vegan gluten-free chocolate beetroot cakes. It’s pretty darn delicious.

Close cropped image of chocolate buttercream on cupcakes

Tips to Making a Perfect Buttercream

American Buttercream is easy enough to make but if you want to create a smooth and silky consistency, follow these simple tips.

  1. Use a fine icing (confectioner’s) sugar for a smooth finish
  2. Sift! Sift both your sugar and your cocoa before adding them to your mixing bowl. Don’t skip this step or you might end up with lumpy bits.
  3. Use room temperature ingredients. Ingredients that are all about the same temperature will combine more easily and more thoroughly. Perfect room temperature butter – or vegan butter – can be pressed with your finger but still has a little resistance. Room temperature butter shouldn’t be oily. If it is, pop it back in the fridge for 5 minutes.
  4. Beat, beat and then beat some more. This vegan chocolate buttercream recipe asks you to beat the butter for 3 to 5 minutes, then add half the sifted sugar, beat for another three minutes before adding the remaining ingredients and beating some more. I know, it’s a lot of beating but it is so worth it.
  5. Add only the liquid you need. I use around a quarter of a cup in this frosting but I add it a tablespoon at a time. By adding your liquids a spoon at a time you can control the final consistency. I am nothing if not a control freak 😉
1. Butter and half the sugar beaten . 2. Butter and all the sugar beaten. 3. Cocoa, vanilla, salt and milk is added.

This vegan chocolate buttercream recipe is totally worth the 10 or 15 minutes it takes to make. Really. But, if you are time poor or just want something quick, you can try my Basic Vegan Chocolate Frosting. It is ready in about a third of the time.

How is This Buttercream Vegan?

There is no mystery to making my vegan chocolate buttercream. We are just swapping out regular butter for vegan butter and using dairy-free milk. If you wanted to try this recipe with a cream you could try coconut cream.

The trick to any buttercream is taking your time to beat the butter and sugar really well and follow the tips listed above.

I promise, this gorgeous and silky vegan buttercream is well worth the effort. Enjoy, x.

A cropped image of cupcakes with chocolate buttercream swirls

Vegan Chocolate Buttercream Frosting

Follow the tips for this Vegan Chocolate Buttercream and you'll get a silky and smooth pipe-worthy frosting every time.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Servings: 14 cupcakes
Calories: 183kcal
Author: Amanda Logan

Equipment

  • Stand mixer or hand mixer

Ingredients 

  • ¾ cup vegan butter spread
  • 3 cups soft icing sugar sifted
  • ½ cup cocoa sifted
  • 2 tsp vanilla extract
  • ¼ tsp fine salt
  • ¼ cup / 60ml dairy-free milk

Instructions

  • Using a stand mixer (with the paddle attachment) or a hand mixer, beat the butter on low to medium for 3 to 4 minutes until whipped
  • Turn off the mixer and add half the sifted icing sugar. Continue to beat the mixture, beginning on the lowest setting and working up to medium, for another 3 minutes before turning off the machine and adding the second half of the sugar. Again, begin beating the mixture at low and work up to medium and beat for another 3 to 4 minutes. NB: starting at a low setting will help prevent sugar dust from going everywhere!
  • Add the sifted cocoa, vanilla extract, salt and dairy-free milk (one tablespoon at a time) and continue to beat the frosting for 3 to 4 minutes or until smooth and silky. Add a touch more milk if needed. 
  • Transfer the frosting to a piping bag or simply apply to your cakes with a palette or butter knife. 

Notes

Tips to Making A Silky Smooth Buttercream
  1. Use a fine icing (confectioner’s) sugar for a smooth finish
  2. Sift! Sift both your sugar and your cocoa before adding them to your mixing bowl. Don’t skip this step or you might end up with lumpy bits.
  3. Use room temperature ingredients. Ingredients that are all about the same temperature will combine more easily and more thoroughly. Perfect room temperature butter – or vegan butter – can be pressed with your finger but still has a little resistance. Room temperature butter shouldn’t be oily. If it is, pop it back in the fridge for 5 minutes.
  4. Beat, beat and then beat some more. This vegan chocolate buttercream recipe asks you to beat the butter for 3 to 5 minutes, then add half the sifted sugar, beat for another three minutes before adding the remaining ingredients and beating some more. I know, it’s a lot of beating but it is so worth it.
  5. Add only the liquid you need. I use around a quarter of a cup in this frosting but I add it a tablespoon at a time. By adding your liquids a spoon at a time you can control the final consistency. I am nothing if not a control freak 😉
** Use the paddle attachment on your stand mixer
Quantity
This recipe will make enough frosting to use on 14 to 16 cupcakes easily. 

Nutrition

Calories: 183kcal | Carbohydrates: 28g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 62mg | Fiber: 1g | Sugar: 25g | Vitamin A: 496IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?I’d love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

Like it? Share it. Thank you!

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x