Turn the mixer on low and slowly pour the melted chocolate into the buttercream. You only need a few minutes and four ingredients to make it.
Youd never guess this fluffy vegan buttercream frosting was dairy free.
Chocolate buttercream vegan. Its perfect for filling and frosting cakes piping onto cupcakes and pairing with anything that would be made better with chocolate buttercream. This is the liquid from a can of chickpeas Be sure to continue to whip the buttercream on high for 5 full minutes after adding the aquafaba. This vegan chocolate buttercream is perfect for piping and decorating your cakes.
This easy recipe is dairy-free egg-free and very simple to make plus all you need is SIX ingredients and ten minutes from start to finish. Be sure to sift the cocoa as it sometimes forms clumps. If it is a bit soft simply add a little more icing sugar until you are happy with the consistency.
Add confectioners sugar cocoa powder heavy cream salt and vanilla extract. This Vegan Chocolate Buttercream recipe could not be easier to make yet the results are outstanding super silky ultra decadent and packed with chocolatey flavor goodness. Preheat oven to 180c degrees.
Youll want your vegan butter at room temperature before you get started. Add a drop or two of food coloring to add a festive flair add a few tablespoons of cocoa powder to make it chocolaty or experiment with different extracts for different flavors. This vegan Chocolate Buttercream Frosting is definitely a must in my house.
Add vinegar and coconut oil and give it a good mix. So Ive been on a bit of a vegan Swiss meringue buttercream roll lately so naturally a chocolate edition was in the works after last months vegan coffee buttercream recipe. Its by far one of the best Ive ever tasted and is frequently requested for birthday cupcakes and cakes.
Bake for 25 to 35 minutes until a toothpick inserted into the cake comes out clean. Vegan buttercream frosting is versatile too. Cocoa powder and vanilla extract.
With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter on medium speed until creamy about 2 minutes. Sweet creamy and bursting with vanilla flavor. Make sure the mixture is still firm enough to pipe and that you havent added too much almond milk.
A recipe for smooth creamy fluffy vegan chocolate buttercream frosting thats perfect for icing your favourite cakes and cupcakes. Chocolate Vegan Buttercream Frosting- this decadent vegan frosting is super easy to whip together and perfect for all of your vegan baking needs. And grease 2 x 16cm cake baking tins.
The other ingredients are pretty much the same as those youd find in regular old chocolate frosting. Add powdered sugar and vanilla extract and beat for another 5 minutes scraping down the sides again as necessary. All of the ingredients are average pantry staples.
Put the margarine and the cocoa powder in a mixing bowl and cream them together. Slowly add in the powdered sugar 1 cup at a time. Grease an 8 inch cake tin and carefully spoon the batter into the tin.
Add water and mix again but make sure not to overmix the mixture. Oh and try your best to resist eating it straight from the bowl. Beat on low speed for 30 seconds then increase to high speed and beat for 1 full minute.
A while back I posted a recipe for vegan chocolate buttercream frosting. In a medium sized bowl sift together all dry ingredients. Mix in the vanilla extract or vanilla bean paste and salt on a low speed.
As chocolate is the star of the show in this Vegan Chocolate Frosting be sure to use good quality cocoa powder for the best flavour. Add a small amount of water at a time you can always add more. Let it sit out for a few hours or zap it for a few seconds just a few in the microwave.
How to Make Vegan Chocolate Buttercream Frosting. This recipe When posting my vegan chocolate cake a couple of months ago I promised that I was going to write an entire post dedicated just to make the frosting because it deserves its own place to shine. The vegan buttercream frosting is soft fluffy and perfect for decorating.
Using a stand-up mixer with the paddle attachment cream the vegan butter on high for 3 minutes scraping down the sides as necessary. Set aside to cool while you prepare the buttercream. If desired add in an additional tsp of almond coconut or lemon extract.
1 12 pounds of confectioners sugar approx 45 cups 1 12 cups vegan butter. Swiss meringue buttercream is traditionally made using egg whites and dairy. The results of both recipes are quite similar to vegan Italian meringue buttercream but the method is a little more simplified yay.
These vegan chocolate cupcakes are moist rich super chocolatey and insanely decadent. They take just 10. To make the cake.
These vegan chocolate cupcakes are easy to make. Vegan Buttercream Frosting. For the buttercream frosting.
Beat the vegan butter on a medium speed for 30 seconds with a paddle attachment until smooth. For the most amazing soft silky and creamy vegan frosting replace the plant-based milk with 2 tablespoons of aquafaba.