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    Home » Recipes » Cake

    Easy Dairy Free Chocolate Frosting

    Published: Jan 13, 2021 · Modified: Sep 9, 2022 by Christine · This post may contain affiliate links · 2 Comments

    Jump to Recipe Print Recipe
    pin for dairy free chocolate frosting

    This is seriously the best dairy free chocolate frosting ever! Need a quick and easy way to top off delicious cakes and cupcakes? Turn to this this frosting! It’s simple yet impressive and is made without margarine or shortening but still incredibly fluffy and light.

    overhead shot of whipped frosting

    Creamy, light and deliciously sweet – yep, that’s the best way to describe this frosting! It puts cakes and cupcakes on a whole other chocolate-loaded level. This recipe is based on my buttercream frosting recipe. Which is a luxurious frosting on it’s own, but when you want a chocolate option, this is the one to reach for. It pairs perfectly with all types of cakes and was created specifically with these almond flour chocolate cupcakes in mind. Top these with a swirl of this frosting and it’s nothing but YUM!

    Can you make this chocolate frosting recipe without milk?

    Unfortunately, no. This recipe does contain a bit of almond milk – it’s responsible for the spreadable consistency of the frosting. Milk is what takes the texture from incorporated but stiff to easy to spread or pipe. I used to decorate cakes years ago and my go-to decorator frosting always had some milk it in for fluffiness. 

    overhead shot of bowl of frosting

    Is this a vegan chocolate frosting?

    So good news, as written, the recipe is vegan since it uses dairy free butter and dairy free milk.

    How do you make dairy free chocolate frosting from scratch?

    The recipe itself is simple and the ingredients list is short, but here are some tips for making the perfect frosting:

    Pro Tip #1 – Room temperature butter, powdered sugar and milk

    overhead shot of ingredients

    If you store your sugar in the refrigerator, you’ll want to remove that, the butter and the milk 30 minutes before you plan on making the frosting. It’s essential that those ingredients have time to warm up to be able to mix together.

    An alternative to the 30-minute, room temperature method: take the butter out of the wrapper and place it in the bowl you plan to make the frosting in. Microwave on high for 15 seconds. Check to make sure it isn’t melting. It should be soft, but not melted. It might need another 5-7 seconds. Same goes for the milk – microwave it for 15 seconds to quickly warm it. Use as directed in the recipe.

    Pro Tip #2 – Sifting the powdered sugar

    sifting powdered sugar over a bowl

    Sifting the powdered sugar (rather than just adding it to the butter and mixing) creates lighter and smaller sugar particles. This results in a finer blend in the frosting. If you’re wondering if you really have to sift the powdered sugar? Well, it’s not as essential as say an ingredient and if you’re just using a knife to spread the frosting, skipping sifting is not going to change the taste or make it inedible. But if you’re piping the frosting, sifting is a must - so there’s no chance of lumps, just fine, air filled sugar, perfect for frosting.

    Pro Tip #3 – Use a deep bowl

    The deeper the bowl, the better. This helps keep the butter and sugar confined and helps prevent sugar from ‘flying’ all over your counter.

    Pro Tip #4 – Add the sugar, one cup at a time

    overhead shotof mixing in powdered sugar
    side shot of frosting before milk added

    Like tip #2, adding the sugar one cup at a time is a must if you’re using the frosting in a piping bag. You’ll add a cup, then mix the frosting well. Then continue to add the sugar and mixing until the frosting comes together but looks stiff.

    Pro Tip #5 – Whip in the milk

    overhead shot of whipped frosting

    Once you have a stiff frosting, it’s time to whip it into shape! Add 2 Tablespoons of milk and turn on the mixer. Scrape it down with a spatula and see how it feels – it may need an additional one to two Tablespoons of milk to fully whip and be a spreadable consistency.

    Pro Tip #6 – Storage

    If you’re making the frosting ahead of time, you have two options for storage:

    1. For using it on a different day: Place the frosting in a sealed container and refrigerate. When you remove it from the refrigerator, it will be very hard. Let it come to room temperature and that should soften it enough for using it.

    2. For using it the same day: Place a damp paper towel over the bowl of frosting. Continue to check that the paper towel is damp – re-wet as needed. This helps the frosting from getting ‘crusty’ which would result in lumps and having to stir it a lot to remove them!

    Enjoy this dairy free chocolate frosting on your favorite dessert – like these almond flour chocolate cupcakes!

    up close of dairy free frosting on a spoon

    Easy Dairy Free Chocolate Frosting

    Need a quick and easy way to top off delicious cakes and cupcakes? Turn to this this dairy free chocolate frosting!
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2 cups
    Calories: 826kcal
    Author: Christine

    Ingredients

    • ½ cup dairy free butter
    • 30 grams cocoa powder about ⅓ cup
    • 210 grams powdered sugar about 2 cups, sifted
    • 3 Tablespoons almond milk

    Instructions

    • In a large bowl, mix the room temperature butter until smooth.
    • Add the cocoa powder and 1 cup of the powdered sugar and sift into the butter.
    • Mix until mixture starts to come together.
    • Sift another cup of the powdered sugar and mix until frosting looks stiff.
    • Add 2 Tablespoons of milk and whip until smooth.
    • If needed, add another Tablespoon of milk until the frosting is easy to spread.

    Notes

    • Make sure butter and milk are at room temperature.
    • For the smoothest frosting, sift the powdered sugar.
    • Add the milk last to 'whip' the frosting.
    • Store covered at room temperature or in the refrigerator for longer storage.
     

    Nutrition

    Calories: 826kcal | Carbohydrates: 114g | Protein: 3g | Fat: 45g | Saturated Fat: 9g | Sodium: 381mg | Potassium: 229mg | Fiber: 5g | Sugar: 103g | Calcium: 46mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Check out these other delicious gluten free dessert recipes!

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    • Gluten Free Dairy Free Cheesecake
    • Gluten Free Buttermilk Pie
    • Almond Flour Graham Cracker Crust

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    Comments

    1. Cj

      February 02, 2023 at 9:47 pm

      So easy and good. I used instant espresso in place of milk. Ummmm, Ummmm!! Thank you for the best recipe.

      Reply
      • Christine

        February 02, 2023 at 9:53 pm

        Great idea! So glad you enjoy it!

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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