Lorilyns Dairy Free Chocolate Buttercream Recipes

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DAIRY-FREE CHOCOLATE BUTTERCREAM



Dairy-Free Chocolate Buttercream image

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

125 g dairy-free margarine (I use Pure Sunflower)
125 g baking block (I use Stork - soft, at room temperature)
250 g icing sugar
150 g dairy-free dark chocolate
40 g cocoa powder
¼ tsp vanilla extract

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

RECIPES



Recipes image

Just because you are avoiding dairy doesn't mean you have to miss out on delicious chocolate buttercream. A perfect topping for dairy free chocolate cupcakes.

Yield 12

Number Of Ingredients 8

80g Dairy free butter
290g Silver Spoon Icing Sugar
1 tsp Cacao powder
1 tsp Nielsen-Massey Vanilla Extract
80g Dairy free butter
290g Silver Spoon Icing Sugar
1 tsp Cacao powder
1 tsp Nielsen-Massey Vanilla Extract

Steps:

  • Step 1:In a bowl beat together the Icing Sugar, Butter and Cacao Powder.Step 2:Add the Vanilla Extract and mix until blended. Step 3:This buttercream should make enough to ice 12 or more cupcakes or a large sponge cake.Would be the ideal topping for vegan chocolate cupcakes.

LORILYN'S DAIRY-FREE CHOCOLATE BUTTERCREAM



Lorilyn's Dairy-Free Chocolate Buttercream image

I vegan-ized my favorite chocolate butter cream frosting for use with my vegan cupcakes in the bakery. This frosting tastes delicious on chocolate and yellow cake, but don't forget to try it on pumpkin cake/cupcakes too!

Provided by Tinkerbell

Categories     Dessert

Time 20m

Yield 2 cups frosting

Number Of Ingredients 5

1 1/4 cups dairy-free margarine (Nucoa brand)
4 1/2 cups confectioners' sugar
1 cup Dutch-processed cocoa powder
2 teaspoons vanilla extract
2 -3 tablespoons rice milk

Steps:

  • Cream Nucoa in bowl of mixer.
  • Sift together the powdered sugar and cocoa powder.
  • Beat about 1 cup of the sugar mixture into the butter.
  • Add vanilla and combine.
  • Alternate adding the rest of the sugar mixture with the rice milk until everything is combined. Scrape sides and bottom of bowl often (especially if you double this batch).
  • When combined, turn mixer to med-high speed and beat until frosting expands and becomes fluffy.
  • Use a Wilton 1M tip to decorate cupcakes.

Nutrition Facts : Calories 1160.4, Fat 5.9, SaturatedFat 3.5, Sodium 14.8, Carbohydrate 294.8, Fiber 14.3, Sugar 265.4, Protein 8.4

LORILYN'S DAIRY-FREE BUTTERCREAM FROSTING



Lorilyn's Dairy-Free Buttercream Frosting image

I vegan-ized a hybrid combination of Wilton butter cream frosting recipes to use on my vegan cupcakes in the bakery. This recipe makes about 6 cups of frosting, which I use very quickly baking in bulk, but feel free to half this for a standard-size batch of cupcakes.

Provided by Tinkerbell

Categories     Dessert

Time 20m

Yield 6 Cups

Number Of Ingredients 6

2 cups shortening
1 1/2 teaspoons vanilla (Clear vanilla is a must so your colors come out clean and the white frosting stays white)
1/2 teaspoon butter flavoring
8 cups powdered sugar, sifted
2 -4 tablespoons rice milk
1 -2 tablespoon light corn syrup

Steps:

  • Cream shortening, vanilla and butter flavoring.
  • Add powdered sugar, one cup at a time until it's all mixed inches.
  • Add milk and beat at medium speed until light and fluffy.
  • Beat in corn syrup, if using, until the desired consistency is reached.
  • Divide and tint your frosting with paste coloring, as desired.
  • Can be stored air-tight, in the fridge, for up to a month. Allow to come to room temperature and whip with mixer before using.

Nutrition Facts : Calories 1239.9, Fat 68.3, SaturatedFat 17.1, Sodium 5.6, Carbohydrate 162.6, Sugar 157.6

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