Vegan chocolate buttercream frosting may seem like a daunting thing to make from scratch, but it really is as easy as ABC. In this week's post and video, I've broken it all the way down for you so you can feel confident about making your own chocolate buttercream for cakes, cupcakes and other bakes.
It was my sister's birthday last week and chocolate buttercream was one of the elements of the two-layer cake I ended up making. This year's cake was a far cry from the Exploding Popcorn Cake I made her previously, but special in its own way.
So let's get into it!
Ingredients
- 6 cups icing sugar
- 1 cup cocoa powder
- 1 3/4 cups room temperature vegan margarine (I use a brand called 'Pure')
- 1/2 cup vegan milk (coconut/oat/almond.. etc.), plus extra just in case
Combine all the ingredients in a stand mixer or by hand.
If you're combining by hand, be sure to sift the flour and cocoa powder first. You'll need to be patient with the mixture as it takes a while for it to look anything like buttercream. Mix vigorously for a few minutes and soon enough, you'll be left with a glossy, smooth frosting. If it is too thick, add a little splash of vegan milk. You can adjust the consistency by adding more cocoa powder or more vegan milk, as required.
I recommend making the frosting on the same day that you need it. If you absolutely have to make it in advance, store it in an airtight container and refrigerate for up to two days. Before using it, you may need to loosen the mixture with a bit more vegan milk so that it spreads easily.
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