Vegan Chocolate Buttercream Frosting Recipes
VEGAN CHOCOLATE PEPPERMINT BUTTERCREAM FROSTING
I made this with my chocolate peppermint cupcakes. This recipe is from Vegan Cupcakes Take Over the World and is delicious
Provided by cakeinmyface
Categories Dessert
Time 10m
Yield 18 cupcakes
Number Of Ingredients 8
Steps:
- Cream together margarine and shortening until well combined. Add cocoa powder and mix well.
- Add the icing sugar about half a cup at a time and beat well each time adding a little splash of soy milk when all ingredients have been mixed . Beat in the essences for about 3 minutes with a hand held mixer until light and fluffy. Cover with cling film and refrigerate until needed. Pipe or spread onto cupcakes and decorate with sprinkles.
Nutrition Facts : Calories 120, Fat 5.8, SaturatedFat 1.3, Sodium 36.1, Carbohydrate 18.1, Fiber 0.8, Sugar 16.4, Protein 0.6
VEGAN FLUFFY BUTTERCREAM FROSTING
Make and share this Vegan Fluffy Buttercream Frosting recipe from Food.com.
Provided by Chef Joey Z.
Categories Dessert
Time 8m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Beat the shortening and margarine together until fluffy. Add the sugar and beat for 3 more minutes.
- Add the vanilla. Add the soy milk/creamer slowly. You should be left with a light fluffy frosting.
- You can also stir in a 1/2 cup of crushed cookies, or vegan chocolate cream filled sandwich cookies.
Nutrition Facts : Calories 421.2, Fat 0.3, Sodium 10, Carbohydrate 105.9, Fiber 0.1, Sugar 103.5, Protein 0.5
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From foodwithfeeling.com
5/5 (2)Category DessertCuisine AmericanTotal Time 5 mins
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5/5 (2)Category DessertCuisine AmericanTotal Time 5 mins
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5/5 (4)Servings 12Cuisine AmericanCategory Dessert
- You will need a very large bowl for this. Add the room temperature vegan butter and shortening to the bowl and beat on low until mixed.
- Add the cocoa powder slowly, a small amount at a time, until just mixed. Add the powdered sugar a small amount of time, beating in between each addition, until fully mixed. If you try to dump it all in at once, the sugar will fly everywhere!
- Add the milk and extract and briefly beat in. It should be light and fluffy as pictured. If you want it smoother, add just a touch more milk.
- Store in the fridge if not using right away and let it come back to room temperature and soft before piping onto the cupcakes or cake. This frosting can be stored in the freezer for 3 months.
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