Stable Chocolate Buttercream Frosting (Dairy-Free & Vegan)
This stable vegan chocolate buttercream is dairy-free, gluten-free, and egg-free, crusts slightly for clean finishes, and is perfect for piping on cakes, cupcakes, cookies, or as an indulgent filling. Easy to make, versatile, and holds up well in warm or humid conditions.
Equipment
- Stand Mixer (Or hand mixer)
Ingredients
- 100 grams Plant Based Butter (unsalted) 1/2 US Cup
- 100 grams Vegetable Shortening 1/2 US Cup
- 85 grams Cocoa Powder 3/4 US Cup - Dutch-processed recommended
- 1 tsp Vanilla Bean Paste
- 454 grams Icing Sugar 4 US Cups - sifted
- 64 grams Water 1/4 US Cup - can also use plant-based milk
Instructions
- In a mixing bowl, beat 100 grams Plant Based Butter (unsalted) and 100 grams Vegetable Shortening with the paddle attachment for 1–2 minutes until soft and light.
- Using a spatula, fold in 85 grams Cocoa Powder to avoid excess mess, then mix until combined.
- Add 1 tsp Vanilla Bean Paste, then mix on low speed for 30 seconds.
- In thirds, add 454 grams Icing Sugar, folding each addition first, then then mixing until just incorporated.
- On the final addition of icing sugar, add 64 grams Water gradually. You may not need it all, depending on humidity.
- Scrape down the sides of the bowl to make sure everything is combined and mix for another 30 seconds. Use immediately.
Video
Notes
Yield: This recipe makes enough buttercream to frost a two-layer 8-inch cake or 16-24 cupcakes.
Butter to Shortening Ratio: The 50/50 mix of butter and shortening gives stability without compromising flavour. In warmer climates, use all shortening for extra stability. Prefer a richer taste? Use all butter (200g).
Creaminess: For a creamier frosting, sub plant-based milk instead of water.
Consistency Tips: This icing is perfect for piping. If it seems too soft, chill it for 10–15 minutes and re-whip. You can also add a small amount of extra icing sugar if needed to thicken it up quicker. Add more water to thin it down.
Usage Ideas: Ideal for piping, spreading and layering. Works perfectly as a frosting and filling for cakes, cupcakes, cookie sandwiches, macarons, or layered desserts.
Storage: Store in an airtight container in the fridge for up to 1 week. It will firm slightly, and the chocolate flavour will deepen slightly. Bring to room temperature and re-whip before using.
Freezing: For longer storage, freeze for up to 3 months; thaw in the fridge overnight and re-whip before piping.
Nutrition: Info is provided based on ingredients used to create the recipe. Actual figures will vary based on brands and substitutions used.
Nutrition
Serving: 1tbspCalories: 73kcalCarbohydrates: 9.3gFat: 3.6gSaturated Fat: 0.8gSodium: 14mgPotassium: 3mgSugar: 9.1g
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