Dairy Free Chocolate Buttercream Recipes
EASY DAIRY FREE CHOCOLATE FROSTING
Need a quick and easy way to top off delicious cakes and cupcakes? Turn to this this dairy free chocolate frosting!
Provided by Christine
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- In a large bowl, mix the room temperature butter until smooth.
- Add the cocoa powder and 1 cup of the powdered sugar and sift into the butter.
- Mix until mixture starts to come together.
- Sift another cup of the powdered sugar and mix until frosting looks stiff.
- Add 2 Tablespoons of milk and whip until smooth.
- If needed, add another Tablespoon of milk until the frosting is easy to spread.
Nutrition Facts : Calories 826 kcal, Carbohydrate 114 g, Protein 3 g, Fat 45 g, SaturatedFat 9 g, Sodium 381 mg, Fiber 5 g, Sugar 103 g, ServingSize 1 serving
DAIRY-FREE CHOCOLATE BUTTERCREAM
This dairy-free (and vegan) chocolate buttercream is so deliciously rich you'd never guess it doesn't contain any dairy. Perfect for topping my dairy-free chocolate cupcakes.Makes enough icing for 12 cupcakes or to fill and coat a 2-layer 20cm round cake.
Provided by Charlotte Oates
Time 10m
Number Of Ingredients 6
Steps:
- Break the chocolate (150g) into pieces and melt it (either using short bursts in the microwave - stirring regularly, over the lowest possible heat in a saucepan - stirring constantly, or in a bain marie - stirring constantly).
- Once melted remove it from the heat and pour into another bowl (this will help it to cool as it needs to be back to room temperature before mixing with the buttercream).
- Beat together the dairy-free margarine (125g) and baking block (125g) until soft (it can take a bit of time to get it really smooth but persevere to ensure you get perfect buttercream). Add the vanilla extract (¼ tsp), cocoa powder (40g) and icing sugar (250g) and beat until fully combined (it's easier to avoid the cocoa powder and sugar flying everywhere if you add it a spoonful at a time).
- Once the chocolate has cooled to room temperature (DO NOT add the chocolate when it's still warm as it'll melt the butter and your buttercream will end up too runny) pour it into the buttercream and beat until fully combined. You should find that the buttercream is soft and spreadable.
- Your buttercream is now ready to use.
Nutrition Facts : Calories 299 kcal, Carbohydrate 28 g, Protein 1 g, Fat 20 g, SaturatedFat 6 g, Sodium 169 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
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- Add softened vegan butter to a large mixing bowl and use an electric hand mixer to cream butter until light and fluffy - about 1 minute. Then add vanilla and mix once more to combine.
- Add sifted powdered sugar in 1/2 cup measurements and continue mixing until well combined and fluffy, scraping down sides as needed.
- If too thick, add 1 Tbsp at a time of dairy-free milk until desired consistency is achieved (optional).
- Use immediately or store frosting in the refrigerator for up to 1 week or in the freezer up to 1 month.
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- Add the vegan butter to the bowl of a stand mixer and beat it for a couple of minutes until very creamy.
- Gradually add in the powdered sugar and cocoa powder until properly mixed in with the butter. Then add the vanilla and slowly add the non-dairy milk, only as much as needed to get to the right consistency. If you end up with frosting too thin then add more powdered sugar. If it's too thick, add more non-dairy milk a drop or two at a time until you reach the right consistency.
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