Dairy Free Chocolate Buttercream Frosting
Rich, creamy and silky smooth, this dairy free chocolate buttercream frosting is unbelievably good! Perfect for piping on cupcakes or spreading on cakes, it pairs incredibly well with so many different flavors. And it couldn’t be easier to make. Egg free, gluten free, nut free, soy free and vegan.
In search of the perfect easy frosting for your next batch of cupcakes or cake?
Look no further than this incredible dairy free chocolate buttercream frosting.
With rich chocolate flavor and the most irresistible silky smooth texture, it holds its shape beautifully and goes oh-so-well with many different flavors.
Chocolate on chocolate cupcakes? Absolutely. Smeared on a yellow cake? Yes please. Paired with a peanut butter base? Sounds delightful.
There’s really no wrong way to put this buttercream to good use.
Tips & Tricks
- You can absolutely use dutch process cocoa powder or cacao powder instead of the natural cocoa powder listed in the recipe. The taste will change slightly but it’s delicious any which way.
- While some people like to sift their confectioners’ sugar and / or cocoa powder to make sure that there are no clumps in the final product, I’ve never found this necessary. But it’s an option if desired.
- While I personally love to use oat milk in the frosting for added richness, another dairy free milk of choice will work just fine.
- And finally, my preferred brand of dairy free butter for baking (and frosting!) is Country Crock Avocado Oil Plant Butter Sticks. This isn’t sponsored – just what I like to use.
How To Store
Fridge: The frosting can be stored in an airtight container in the refrigerator for up to 1 week. When ready to enjoy, let it come to room temperature, then give it a good stir or beat gently with a hand mixer before using on cupcakes, cake, etc.
Freezer: Alternatively, the frosting will keep in an airtight container in the freezer for up to 3 months. Thaw in the fridge, then let it come to room temperature. Give it a good stir or beat gently with a hand mixer before spreading on cupcakes, cake, etc.
Additional Dairy Free Dessert Recipes:
- Dairy Free Chocolate Cupcakes
- Dairy Free Banana Cake
- Dairy Free Caramel Sauce
- Dairy Free Brownies
- Dairy Free Gingerbread Cake
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 cup dairy free butter (2 sticks), at room temperature
- 3 ½ cups confectioners’ sugar, plus extra as needed
- ½ cup unsweetened natural cocoa powder
- 2 ½ tablespoons regular or extra creamy oat milk
- good pinch of fine sea salt
- 1 ½ teaspoons vanilla extract
- Add the dairy free butter to a large bowl or to the bowl of a stand mixer fitted with the paddle or whisk attachment. Using a hand mixer or the stand mixer, beat on medium for about 1 minute, until nice and creamy. Scrape down the sides of the bowl with a spatula.
- Add the 3 ½ cups of confectioners' sugar, cocoa powder, oat milk, salt and vanilla to the bowl. Beat on low until incorporated (it will be sort of “crumbly”), then increase the speed slightly and continue to beat for about 1 minute until fully combined and creamy.
- Add additional confectioners’ sugar to thicken the frosting or additional oat milk (very slowly!) to thin out if needed.
- Use as desired.
This recipe makes enough frosting for 12 to 16 cupcakes or a 9x13 inch cake.
For an 8 or 9 inch double layer cake, you may need to increase the quantities by about 25 to 50%, just depending on how heavy you like your frosting.
To keep this nut free and / or soy free - be sure to use an appropriate dairy free butter.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 41mgSodium: 122mgCarbohydrates: 34gFiber: 1gSugar: 32gProtein: 1g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.