What can I do if my buttercream is too sweet?

If you find your vegan chocolate frosting too sweet, add a pinch of salt (especially if you used unsalted butter!). This will help balance the sweetness. If it's still too sweet, add a bit more cocoa powder to taste until it's your perfect sweetness.

Why is my buttercream separating?

This can happen if the ingredients are vastly different temperatures. For best results, use room-temperature ingredients from the start. This will allow everything to blend seamlessly.

Why is my buttercream grainy?

We find this is most likely to happen if your ingredients are cold or if the buttercream is over-mixed.

Is this a vegan cream cheese frosting recipe?

Cream cheese frosting and buttercream, while both delicious, are two separate types of frosting. If you're interested in making a cream cheese frosting, for a recipe such as Vegan Carrot Cake or Vegan Cinnamon Rolls, try our cream cheese frosting from our Vegan Cinnamon Roll Cake !

Vegan Chocolate Buttercream Frosting

Description

Say hello to the best Vegan Chocolate Buttercream Frosting! It’s easy to make using simple ingredients and the perfect consistency for frosting vegan cakes, cupcakes, brownies, and more!

Ingredients

6 oz vegan dark chocolate
2 sticks (1 cup) vegan butter, softened
3 cups (360g) powdered sugar
½ cup (40g) cocoa powder
¼ teaspoon salt
½ cup non-dairy milk, room temperature

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Instructions

Melt the chocolate. Melt the chocolate in a microwave or double boiler. Set aside to cool. If the chocolate is hot when you add it to the frosting, it will melt the butter.
Cream the butter. Add the softened vegan butter to a large bowl. Use an electric hand mixer or stand mixer fitted with a whisk attachment to cream the vegan butter until smooth and fluffy, about 2 minutes.
Add powdered sugar. Add half of the powdered sugar and beat again until well combined. Add the remaining powdered sugar, cocoa powder, salt, and 2 tablespoons of non-dairy milk and beat again. Scrape down the sides of the bowl as necessary.
Add the melted chocolate. Next, add in the melted chocolate and 2 more tablespoons of non-dairy milk and beat together on low until just combined.
Adjust to desired thickness. Add the remaining non-dairy milk and mix together. If the frosting is too thick for your liking, add a tablespoon of non-dairy milk at a time until your desired consistency is reached. Keep in mind the frosting will continue to thicken considerably as it sits.
Enjoy. Use immediately to frost cake, cupcakes, or another vegan dessert of choice!

Notes

Storage: When kept in an airtight container in the refrigerator, this chocolate buttercream will keep for up to 1-2 weeks.
Freezing: For longer-term storage, this buttercream can be frozen for up to 3 months. When ready to use, thaw completely in the refrigerator and re-whip together until light and fluffy again right before using.
Sweetness: If your vegan chocolate frosting is too sweet, add a pinch of salt (especially if you use unsalted butter!). This will help balance the sweetness. If it’s still too sweet, add more cocoa powder to taste until it’s your perfect sweetness.

Prep Time: 10 minutes
Category: Dessert