Basic Vegan Chocolate Frosting
This Basic Vegan Chocolate Frosting is super quick to make and is just the right balance of sweet to chocolate.
Servings: 12 cupcakes
Calories: 171kcal
Ingredients
- 2½ cups / 400g icing sugar confectioner's sugar, sifted
- ¾ cup /200g softened vegan butter spread
- ⅓ cup cocoa powder sifted
- pinch fine sea salt
- 3 tbsp / 60ml dairy-free milk + more to desired consistency
- 1 teaspoon vanilla extract
Instructions
- Add the icing sugar, vegan butter, cocoa and sea salt to a large mixing bowl.
- Using a hand-held beater set to low, beat the ingredients together on a low until combined to a rough sand consistency.
- Add the dairy-free milk and vanilla and beat until well-combined and fluffy. Add a touch more milk if needed.
- Use immediately or cover and store in the fridge for up to 2 days. If refrigerating, give the frosting a quick stir before use.
Notes
Icing Sugar - if you are in Australia, use soft icing sugar, not pure icing sugar- That's for royal icing, like for writing stuff and it goes hard.
Quantity - This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9" cake, top, sides and filling
To frost cake more generously, recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g / 3.75 cups.
Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.
Nutrition
Calories: 171kcal | Carbohydrates: 37g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 31mg | Fiber: 1g | Sugar: 35g | Vitamin A: 180IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.3mg
