Chocolate Buttercream
This vegan chocolate buttercream frosting is so much better than store bought frosting and it’s top 9 allergen free! It can also be made corn free, as well! I have to be careful to not eat it all in one sitting. Makes enough frosting for two 9 inch cakes, 24 cupcakes, or 3 dozen cookies. If you’re looking for a vanilla buttercream frosting recipe, check it out here.
History of Frosting
Frosting and cakes weren’t something that you paired together for many centuries. The idea of a cake started with the Egyptians. It was only in the late 1600’s that the idea of frosting first appeared in France and appearing on the first wedding cake in the 1700’s. If you want to find out more about the history of buttercream frosting, here is where I found my information!
This post may contain affiliate links. See full disclosure HERE.
Ingredients & Substitutes
- cocoa powder
- soft soy free vegan butter, OR homemade butter
- organic corn free confectioners sugar, OR sugar free confectioners sugar (not corn free)
- vanilla extract
- non dairy milk, we use this one
- 1 piping bag and tip, OR ziploc bag with a small slit cut out of the corner of the bag.
- (Top 8 free + corn free) Rainbow sprinkles here, if desired
How to Make Chocolate Buttercream Frosting
This recipe is very simple. Simply, use a kitchen aid or use a high powered hand mixer to mix all ingredients till you reach a light fluffy texture. There should be no clumps. Add 1/4 cup more powdered sugar if your frosting is too runny.
Store in an airtight container till ready to use. For best results, bring out the frosting from the fridge in small batches as you frost your cake. This will help your frosting remain pipe-able and cold. Otherwise, you may end up with some runny frosting.
Common Questions
- What if my frosting is still runny after adding in powdered sugar? Your frosting needs more dry ingredients/thickener. You can use any starch: potato starch, tapioca starch, OR cornstarch to thicken up your frosting. I wouldn’t recommend using gluten free all purpose flour because eating any kind of raw flour can upset some people’s stomachs.
- What can I do to make my frosting less sweet? Instead of adding in all of the powdered sugar, do half powdered sugar and half potato starch. I also recommend adding in an extra teaspoon of vanilla to accent the flavor.
Other Favorite Allergy Friendly Dessert Recipes
Vegan, Nut free Chocolate Buttercream Frosting
This is so much better than store bought frosting and it’s top 9 allergen free! It can also be made corn free, as well! I have to be careful to not eat it all in one sitting. Makes enough frosting for two 9 inch cakes, 24 cupcakes, or 3 dozen cookies. If you’re looking for a vanilla buttercream frosting recipe, check it out here.
- Total Time: 12 minutes
Ingredients
- 1 cup cocoa powder
- 1 1/2 cups soft soy free vegan butter, OR homemade butter
- 4 1/2 cups organic corn free confectioners sugar, OR sugar free confectioners sugar (not corn free) here
- 2 tsp vanilla extract
- 1/4 cup non dairy milk, we use this one
- 1 piping bag and tip, OR ziploc bag with a small slit cut out of the corner of the bag.
- (Top 8 free + corn free) Rainbow sprinkles here, if desired
Instructions
In a kitchen aid or using a high powered hand mixer, mix all ingredients till you reach a light fluffy texture. There should be no clumps. Add 1/4 cup more powdered sugar if your frosting is too runny.
Notes
Enjoy on cakes, cupcakes, or cookies! Here’s my favorite chocolate cake recipe, if you are interested.
- Prep Time: 12 min