Chocolate or White Frosting
Creamy chocolate or white frosting is so easy to make, even dairy-free! This recipe makes a buttercream variety or traditional birthday cake frosting.
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Ingredients
- 1/2 cup butter or non-dairy alternative softened (I like Earth Balance® Buttery Sticks), coconut oil or shortening, especially if you plan on piping or using it to make designs (I like Spectrum® Palm Oil Shortening)
- 2 1/2 cups confectioner’s sugar
- 1/2 cup sifted cocoa powder for chocolate
- 1 1/2 teaspoon pure vanilla extract
- up to 1/4 – 1/2 cup milk of choice dairy or non-dairy (for chocolate frosting, may use chocolate milk, if desired, not necessary)
Instructions
- Cream the sugar, cocoa (if making chocolate frosting) and vegan butter together with an electric mixer. Add the vanilla and 2 tablespoons of milk, beating well to combine, and additional milk (if and only as necessary) to achieve a spreadable consistency, beating for several minutes at the end until light and fluffy.
- Note:*Depending on whether you use butter, Earth Balance, coconut oil or shortening, you may not need much or any milk to achieve spreading consistency.
- White FrostingUse recipe above, and omit cocoa powder. Reduce milk to 1-2 Tablespoons, adding more only if needed to achieve the desired consistency.
- Food coloring, optional.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.