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    Home » Recipes » Dessert » Frosting & Icing

    Vegan Chocolate Buttercream Frosting

    Published by Gwen Leron on September 25, 2020

    4.9 from 8 ratings
    »
    16 Comments

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    Pinterest pin showing chocolate frosting being piped onto a chocolate cupcake, this image is to be used to pin this recipe to Pinterest.

    A recipe for smooth, creamy, fluffy vegan chocolate buttercream frosting that’s perfect for icing your favourite cakes and cupcakes. 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. (Oh, and try your best to resist eating it straight from the bowl!)

    Dairy-free chocolate icing being piped onto a chocolate cupcake.

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    After almost six years of creating recipes for this website, I don't have any for buttercream frosting, cupcakes, or even celebration cakes. This is VERY confusing to me since cake, cupcakes, and frosting are some of my favourite things! (I hope you love them as much as I do!)

    While I have plenty of recipes for cookies, doughnuts, and muffins, icing, cupcakes, and cakes are nowhere to be found, until now.

    Starting with this recipe, I'm going to fix that, and this ridiculously simple, delicious, from scratch vegan chocolate buttercream frosting (aka chocolate American buttercream) is just the beginning!

    So let's get started! I've outlined everything below that you'll need to know to make this recipe perfectly, every single time. You're going to be a vegan chocolate icing making pro in no time!

    Ingredients You'll Need

    SIX ingredients is all you need to make this creamy frosting:

    • Vegan Powdered Sugar (not sure if your powdered sugar is vegan? Buy organic, it will be 100% vegan.
    • Unsweetened Cocoa Powder (you'll need to sift it to get all the lumps out, don't skip this step! Dutch-processed or natural cocoa works best)
    • Vanilla Extract (to add even more amazing flavour)
    • Salt (to balance out the sweetness)
    • Unsweetened non-dairy milk (to make your icing smooth and soft, any type of dairy-free milk will work)
    • Unsalted Vegan Butter (use sticks, not the type that comes in containers / tubs, they will be too soft and will result in a very soft frosting.

    IMPORTANT: Always make sure that your butter is slightly softened before starting, NOT melted or TOO soft. To make sure your butter is at the ideal softness, lightly press your finger into it. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up and then test it again.

    Overhead shot of all the ingredients needed to make vegan chocolate icing, each ingredient is in a separate dish or bowl.

    How to Make It

    (Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions at the end of this post.)

    I like to use my stand mixer with the paddle attachment to make my vegan buttercream icing, but I know everyone doesn't have a stand mixer, most people have an electric mixer, so I'll be using that to show you how to make this recipe.

    Using your mixer, mix the butter for a minute or two until it's soft and creamy.

    Next, add the powdered sugar. Make sure that you use low speed or the sugar will fly everywhere and make a big mess! Stop occasionally to scrape down the sides of your bowl.

    Once the butter and all of the powdered sugar have been mixed together thoroughly, add the sifted cocoa powder, the salt, and the vanilla and mix again at low speed until there are no more spots of dry powdered sugar or cocoa powder left. Again, stop occasionally to scrape down the sides of your bowl.

    A collage of four images showing the sequence of steps needed to make vegan chocolate icing.

    After everything has mixed together, it will be very thick, so it's time to gradually add your dairy-free milk if you want a softer icing.

    If you use a butter brand that is very soft, you will need to use less milk, if it's more firm, you will use more. Add the milk, one teaspoon at a time.

    After each milk addition, keep mixing until the buttercream reaches the consistency you're going for.

    If you'll be using the frosting to pipe decorations onto your cake, it's best to make your buttercream a little more firm. The more you mix, the fluffier and more light in colour it will get.

    Is There a Difference Between Making It with an Electric Mixer vs. a Stand Mixer?

    The main differences are that the stand mixer is, of course, hands-free and the stand mixer gets the job done quicker and can result in a darker coloured buttercream, if you'd like, since it doesn't have to be mixed as long (see the image below).

    If you want a lighter frosting and you're using a stand mixer, simply mix until it lightens up.

    With an electric mixer, you'll be mixing a little longer than with a stand mixer so you will naturally end up with a lighter coloured frosting.

    Dairy free chocolate buttercream on a stand mixer paddle attachment.
    Frosting Made with a Stand Mixer

    What to Put It On

    Other than on a spoon for "sampling" (ha!) it pairs up perfectly with cupcakes (especially my chocolate cupcakes, chocolate cake, chocolate peppermint cupcakes, and even these pumpkin cupcakes), cakes, brownies, cookie sandwiches, sugar cookies, macarons, and more.

    TIP: If you're new to cupcake decorating, I highly recommend this inexpensive cupcake decorating kit (Amazon Link) that comes with four of the most popular decorating tips as well as eight disposable decorating bags. I also recommend adding a 12" reusable piping bag to your collection.

    Tips for Success

    • Always make sure your butter is slightly softened before starting. To make sure your butter is at the right temperature, lightly press your finger into it. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up.
    • Always sift your cocoa powder to get rid of the lumps, they will not go away on their own while preparing the frosting.
    • Because of the butter I use, I find that at least a few teaspoons of non-dairy milk are needed to get it to the consistency I like, but if you find that after you add all the ingredients (except the milk) and mix for about 3-4 minutes that the consistency is good, then no need to add any milk. Milk makes the buttercream smoother and softer, so if a stiff, more firm buttercream is what you want, then feel free to omit the milk.
    • If you prefer a more light and fluffy frosting, add a few teaspoons of milk and mix for about 5-6 minutes.
    Vegan chocolate frosting on two electric mixer beaters.
    Frosting Made with An Electric Mixer

    Tips for Success (continued)

    • If you find that you’ve whipped too long and the icing is too fluffy for your liking, give it a few good stirs with a spoon to knock out some of the air pockets and make it a little less fluffy.
    • Don't be afraid to use a piping bag and tips to decorate your dessert. They may seem intimidating, but they aren't difficult to use. I used a Wilton piping tip 2A to decorate the cupcakes you see in the images on this page. I recommend investing in this inexpensive cupcake decorating kit (Amazon Link).
    • Read this post from beginning to end before making the recipe, it contains lots of tips and tricks on how to make the perfect lemon buttercream frosting, every single time!
    • For the very best results, follow the recipe exactly as it's written and don't reduce the amount of powdered sugar or butter called for. The recipe can be halved if you need just a very small amount, or doubled if you need more.
    Vegan chocolate buttercream in a glass bowl.

    How to Make In Advance and Store for Later

    • If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, bring it to room temperature, add to a bowl and mix with your electric mixer or stand mixer to freshen it up before frosting your cake or cupcakes.
    • If freezing for later use, store in an airtight, freezer-safe container and freeze for up to 3 months. When ready to use, thaw the frozen frosting in the refrigerator overnight. Once thawed, bring it to room temperature, add it to a bowl and mix with your electric mixer or stand mixer to freshen it up before frosting your cake or cupcakes.

    If You Make This Recipe...

    Please let me know how things went in the comments below or you can post a picture on Instagram and tag me (I'm @delightfuladventures) so I can see YOUR vegan chocolate buttercream!

    And If You Like This Recipe...

    You may also like these other buttercream recipes:

    • Vegan Strawberry Frosting
    • Peppermint Buttercream Frosting
    • Vegan Buttercream Frosting
    • Lemon Buttercream Frosting
    • Peanut Butter Frosting
    • Cream Cheese Frosting
    A blue piping bag and frosting tip piping chocolate buttercream onto a chocolate cupcake.
    Print Recipe Pin Recipe SaveSaved!
    4.88 from 8 ratings

    Vegan Chocolate Buttercream Frosting

    A recipe for creamy, fluffy, delicious vegan chocolate buttercream frosting that’s perfect for icing your favourite cakes and cupcakes. This easy vegan chocolate American buttercream 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. (Oh, and try your best to resist eating it straight from the bowl!)
    Prep Time:10 minutes minutes
    Total Time:10 minutes minutes
    Author: Gwen Leron
    Course: Dessert
    Cuisine: Gluten-Free
    Diet: Vegan
    Servings: 12

    Suggested Equipment:

    • Kitchen Scale
    • Electric Hand Mixer
    • Glass Mixing Bowls
    • Rubber Spatula
    • Stainless Steel Strainers
    Prevent your screen from going dark

    Ingredients:

    • ½ cup (113g) / 1 stick) unsalted vegan butter (slightly softened, see note below)
    • ⅛ teaspoon salt
    • 2 cups (240g) powdered sugar
    • ¼ cup + 3 tablespoons (37g) Dutch-process cocoa powder (sifted)
    • 1 ½ teaspoons vanilla extract
    • 3-5 teaspoons unsweetened dairy-free milk

    Instructions:

    • Add butter and salt to mixing bowl and mix for 1 to 2 minutes until soft and creamy.
    • Add 1 cup of the powdered sugar and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl.
    • Add the sifted cocoa powder and vanilla and mix on low speed. Slowly add milk, 1 teaspoon at a time, continuing to mix. Add additional teaspoons until the desired consistency is met. Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
    • Turn mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Stop occasionally to scrape down the sides of the bowl with a rubber spatula. Mix for a couple more minutes if you want a creamier, fluffier frosting.
    • Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)

    Recipe Notes:

    • Please read all of the information above, as well as the notes below before making this recipe.
    • Make sure that your butter is slightly softened before starting, NOT melted or TOO soft. To make sure your butter is at the ideal softness, lightly press your finger into it. If it leaves a shallow indent, your butter is at the perfect temperature. If your finger sinks into the butter with barely any effort, your butter is too soft. Refrigerate it until it has firmed up and then test it again.
    • This recipe makes enough buttercream to frost 12-16 cupcakes (depending on how much or how little you add to each one), OR one 9 x 13 cake, OR a single layer 8 or 9-inch round cake, OR a double layer 8" or 9" cake using a very thin layer of icing. The recipe can be doubled if you want a thicker layer of buttercream on your 2-layer cake or for a double batch of cupcakes. You can also triple the recipe for a triple layer cake or a triple batch of cupcakes.
    • If you have a scale, I recommend weighing your powdered sugar and cocoa powder for accuracy. This is the scale I own.
    • Sift your powdered sugar before starting if it is lumpy.
    • Be sure you are using vegan butter that comes in sticks, not the type that comes in containers / tubs, since they will be too soft and will result in a very soft frosting. See above for brand recommendations.
    • If the final frosting is too thick for your liking, add a little more milk. If you want it to be a little thicker, add a little more powdered sugar, a little at a time until you get to the consistency you like.
    • If using a stand mixer, my preference is to use the paddle attachment. Follow the same directions above.
    • If refrigerating for later use, store in an airtight container and refrigerate for up to one week. When ready to use, bring it to room temperature, add to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
    • If freezing for later use, store in an airtight, freezer safe container and freeze for up to 3 months. When ready to use, thaw frozen frosting in the refrigerator overnight. Once thawed, bring it to room temperature, add to a bowl and mix with your electric mixer or stand mixer to freshen it up before using.
    • Nutrition info is based on 1/12th of this recipe, made as written, on its own with no cake or cupcakes. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

    Nutrition Info:

    Serving: 35g | Calories: 157kcal | Carbohydrates: 22g | Protein: 0.5g | Fat: 7.8g | Saturated Fat: 4g | Sodium: 27mg | Potassium: 130mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4.7IU | Calcium: 8mg | Iron: 1.3mg
    Did You Make This Recipe?If so, please share a picture with me on Instagram! Tag @delightfuladventures and hashtag #delightfuladventures. I can't wait to see!
    Frosting & IcingGluten-FreeNo Nuts AddedChocolateVanillaBirthdayEaster

    More Vegan Frosting Recipes

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      Vegan Strawberry Frosting (Fresh, Frozen, or Freeze-Dried Berries)
    • Vegan cream cheese frosting being piped onto a cupcake with a piping bag.
      Vegan Cream Cheese Frosting
    • A glass bowl of vegan royal icing with a spoon in it, decorated cookies sit behind the bowl.
      Vegan Royal Icing
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    Reader Interactions

    Comments

      4.88 from 8 votes (2 ratings without comment)

      Did You Make This Recipe or Have a Question About It? Cancel reply

      If you’ve made this recipe and loved it, I’d be so grateful if you left a comment and star rating. Your ratings help others discover my recipes so they can enjoy them, too. If you haven’t tried the recipe yet but have a question, feel free to ask, and I’ll get back to you as soon as I can. Thank you so much for your support!

      Sincerely,
      Gwen

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      Recipe Rating





    1. Darcee says

      May 05, 2025 at 2:11 pm

      5 stars
      This was delicious and received rave reviews from the celiacs who ate it as well as everyone else. The cake was moist and delicious, and the buttercream icing was perfect. I followed the recipe exactly. I will make this again for sure!

      Reply
      • Gwen Leron says

        May 07, 2025 at 10:01 am

        I'm so glad you and everyone you served it to enjoyed it, Darcy! Thank you so much for coming back and letting me know, I appreciate it very much!

        Reply
    2. Amirah says

      October 25, 2024 at 12:34 pm

      Hi, will it keep if I frost the cupcakes 3 days in advance and keep in fridge?

      Reply
      • Gwen Leron says

        October 25, 2024 at 12:58 pm

        Hi Amirah, yes, the frosting will keep just fine for 3 days in the fridge. Enjoy!

        Reply
    3. Em says

      August 15, 2024 at 7:43 pm

      4 stars
      This recipe is good, but if you want enough for a two layer cake + decorating, I suggest doubling it. Lovely recipe!

      Reply
      • Gwen Leron says

        August 19, 2024 at 11:59 am

        Glad you liked it, Em!

        Reply
    4. Hina says

      May 15, 2023 at 5:37 pm

      5 stars
      This is such a magical thing to be able to create with my own hands! I keep adding too much milk because I assume it needs more, but don't let it trick you! I need to reduce that milk because it's always just a little runnier than I want every time! lol! Thank you so much for sharing!

      Reply
      • Gwen Leron says

        May 17, 2023 at 12:42 pm

        Hi Hina! Try adding less milk than you think it needs, then go up a little at a time from there. I am so glad you are enjoying the buttercream!

        Reply
    5. Dawn Willis says

      March 23, 2023 at 10:28 am

      5 stars
      I tried this for my daughter, who can’t have gluten, corn, or dairy. The only change I made to the recipe was I decreased the almond milk to 1 1/4 Tablespoons and added a bit more vanilla (2tsp total). My kitchen was 68 degrees, so the oil was the perfect consistency. I used corn-free confectionery sugar from Kroger. I sifted it and the cocoa powder (Trader Joe brand). It came out perfect! I transferred it into a glass storage bowl that was warm from being freshly washed and I could see the frosting break down around the edges of the bowl, so I’ll probably frost the cupcakes and store in the fridge until ready to serve. The flavor is amazing and as long as it stays cool, it has a perfect consistency!

      Reply
      • Gwen Leron says

        March 23, 2023 at 3:13 pm

        I'm glad you like it, Dawn! And yes, it is heat sensitive, so if it's warm, it's perfectly fine to store it in the refrigerator. Enjoy!

        Reply
    6. Pam B says

      November 09, 2022 at 8:15 pm

      I have not seen unsalted vegan butter. Would it be too salty if you used salted ?

      Reply
      • Gwen Leron says

        November 10, 2022 at 12:45 pm

        Hi Pam, it should be fine, just omit the salt the recipe calls for. Enjoy!

        Reply
    7. Debbie says

      November 09, 2021 at 5:10 pm

      5 stars
      Made my first vegan chocolate cake & vegan buttercream icing yesterday! Your recipes and advice given on both were amazing!! I am so proud of myself. Thank you for the assist!!!!! This icing is SUPREME!!!

      Reply
      • Gwen Leron says

        November 10, 2021 at 9:58 am

        I am SO happy you gave the recipes a try and that you like them so much, Debbie! You should be very proud of yourself, glad to have helped out a little! Enjoy the rest of the cake and frosting!

        Reply
    8. Hannah says

      July 16, 2021 at 5:11 pm

      5 stars
      Loved it!

      Reply
      • Gwen Leron says

        July 16, 2021 at 5:53 pm

        So happy to hear this, Hannah! Thanks for your note, I appreciate it.

        Reply

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