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Chocolate Buttercream Frosting

Recipe information

  • Yield

    makes enough for 12 cupcakes (or 2 8-inch cakes)

Ingredients

6 tablespoons dairy-free, soy-free vegetable shortening
2 2/3 cups confectioners’ sugar
1/2 cup unsweetened cocoa powder
1/3 cup plus 1 tablespoon rice milk
1/2 teaspoon vanilla extract
Pinch of salt

Preparation

  1. Step 1

    In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening on medium speed until light and fluffy, about 2 minutes.

    Step 2

    In a separate bowl, whisk together the confectioners’ sugar and cocoa powder, being sure to work out any lumps.

    Step 3

    Combine the sugar mixture with the shortening, alternating with the rice milk. Add the vanilla and salt. Beat until smooth and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.

Allergen-Free Baker's Handbook
TagsFrostingDessertCocoaNut FreeGluten FreeDairy FreeVeganQuickEasy5 Ingredients or FewerElectric MixerStand MixerCookbooks
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