Creamy Vegan Chocolate Frosting
If you're looking for the perfect vegan chocolate frosting that's ready to eat in just 10 minutes, then this is the recipe for you!
Servings: 24 servings
Calories: 201kcal
Equipment
- Stand or hand mixer
Ingredients
- 1 1/3 c. vegetable shortening (204 g)
- 4 1/2 c. powdered sugar, divided (540 g)
- 10 Tbsp. original unsweetened almond milk, divided (150 ml)
- 2 tsp. vanilla extract
- 1/2 c. + 4 Tbsp. cocoa powder (60 g)
- 1/4 tsp. salt
Instructions
- In a large mixing bowl, cream the shortening on high speed for 30 seconds or until it's fluffy and smooth.
- Add 2 cups powdered sugar, the vanilla and 5 Tb. almond milk and mix on low for 20 seconds.
- Next, add the remaining powdered sugar, almond milk, cocoa powder, and salt and mix on low again for 20 seconds.
- Afterwards, switch to high speed and cream for about 1 minute or until the mixture is fluffy and resembles frosting.
Notes
- Want to up your cake or cupcakes you're frosting? Try topping with some vegan chocolate chips, vegan sprinkles, shaved coconut or even a bit of coarse sea salt!
- Have leftover frosting? This frosting can stay in the fridge for about 5 days.
- This recipe yields a good amount of frosting - It makes enough frosting for 24 cupcakes or a 2-layer round cake!
Nutrition
Calories: 201kcal | Carbohydrates: 25g | Fat: 10g