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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 5 votes
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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 teaspoon vanilla extract
  • ¼ teaspoon 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
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