Vegan Chocolate Frosting (3 Ingredients)
Rich and decadent, this vegan chocolate frosting is what dreams are made of! It only takes 3 ingredients and is perfect for frosting cakes, cupcakes, cookies, and anything else you can think of.
I’ve always been incredibly picky when it comes to frosting. A lot of times it’s too sweet, not flavorful enough, or just doesn’t really do much for the cake (or whatever it’s on).
And I’m talking about frosting made with no food limitations – all the sugar and dairy there is! When it comes to vegan frosting, things just get worse.
But when it was time to celebrate my daughter’s second birthday, I decided that I was going to crack the code on vegan icing and make something everyone would love!
Not only is this recipe absolutely delicious, but it’s so incredibly easy! Now I know we’ll be eating a lot more chocolate frosting (which might be a good or bad thing depending on how you look at it).
Why You’ll Love Vegan Chocolate Frosting
3-ingredient recipe – Yes, you read that right! 3 pantry staples are all you need to make the most delicious frosting.
Rich and flavorful – This decadent frosting has all of the rich chocolate flavor you love and will take your desserts to the next level.
Easy recipe – Your frosting will be ready after just a few simple steps!
Bowl-licking good – Trust me, you’re not going to want a drop of this chocolatey goodness to go to waste.
How to Store Leftovers
Leftover frosting can be stored in an airtight container in the fridge for 2-3 days before using.
Tips for the Best Frosting
Melt the ingredients slowly – If you use too high heat or don’t stir it enough, the mixture can burn.
Make sure the chocolate mixture is fully set – If you’re in a hurry, it may be set enough after 2 hours, however, for best results, let it chill overnight in the fridge before whipping.
Don’t over-whip – To avoid over whipping the frosting, whip on medium speed and keep checking to see if it’s done. The frosting should be smooth and firm. If it’s starting to get any bit of graininess, stop immediately.
FAQs
Yes, to freeze vegan frosting, place it in an airtight container, and store in the freezer for 2-3 months. When you’re ready to use it, thaw in the fridge.
To keep this recipe vegan, make sure to use vegan chocolate chips. I prefer semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips if you prefer.
Different brands of vegan chocolate chips make this recipe slightly different, and certain brands help the frosting to whip better. I used Nestle vegan chocolate chips, and it partially whipped.
No matter how fluffy it gets or doesn’t get, the taste and texture will still be amazing!
No, you must use coconut cream for this recipe.
However, if all you have is a can of coconut milk, simply place it in the fridge overnight. The cream will rise to the top and you can skim that off for this recipe.
Tools You May Need
Stand mixer (or an electric hand mixer)
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Ingredients
Coconut cream – You can use either a can of coconut cream or the cream skimmed off the top of a can of cold coconut milk.
Chocolate chips – Make sure they’re free of any ingredients you’re avoiding. I used Nestle allergen-free chocolate chips.
Vanilla – Adds a little more depth to the flavor of this frosting.
How to Make Vegan Chocolate Frosting
Step 1: First, in a small saucepan over low heat, melt together the chocolate chips, coconut cream, and vanilla. Stir the mixture constantly to avoid burning.
Step 2: Once it’s melted, cover and place in the fridge for at least 2 hours, but preferably overnight to set.
Step 3: Once the chocolate mixture has fully set, it’s time to whip it! You can use either a stand mixer or a handheld mixer with a whisk attachment.
Step 4: Beat it until it’s fluffy and has a good consistency for piping.
It’s easy to over whip this frosting! Make sure to stop whipping it as soon as it begins to develop a firm, whipped texture.
Step 6: Now for the fun part! Scoop the frosting into a piping bag with a decorating tip, and frost your dessert.
Step 7: Enjoy your decadent vegan chocolate frosting!
If you try this recipe, let me know in the comments! Tag me on Instagram @violet_rightathome
More Vegan Dessert Recipes
Stovetop Candied Pecans without Egg
Gluten-Free Cranberry Crisp Bars with Leftover Cranberry Sauce
Gluten-Free Blackberry Crisp Recipe without Refined Sugar
Best Gluten Free Chocolate Chip Oatmeal Cookies without Eggs
Vegan Chocolate Frosting
Rich and decadent, vegan chocolate frosting is perfect for cakes, cupcakes, cookies, and other desserts!
Ingredients
- 1 1/2 cups chocolate chips
- 3/4 cup coconut cream
- 1 teaspoon vanilla
Instructions
- Melt the chocolate chips, coconut cream, and vanilla together over low heat, stirring constantly.
- Cover and place in the fridge for at least 2 hours, but preferably overnight.
- Once the chocolate mixture has fully set, whip it using a stand mixer or a handheld mixer with a whisk attachment.
- Whip it until it's fluffy and has a good consistency for piping.
- Scoop the frosting into a piping bag with a decorating tip, and frost your dessert.
Notes
- You can use either canned coconut cream or cream scooped off the top of a can of chilled coconut milk.
- You can use milk, semi-sweet, or dark chocolate chips.
- The brand of chocolate chips will affect how light and fluffy your frosting gets, however, be careful not to overwhip or it will get grainy.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 172Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 9mgCarbohydrates: 24gFiber: 1gSugar: 21gProtein: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
