Rich and decadent, this dairy-free chocolate frosting has a velvety texture and a deep chocolate flavor. It’s made with only 3 ingredients and is perfect for frosting cakes, cupcakes, cookies, and anything else you can think of.
Quick Look at the Recipe
- 🍽️ Flavor: Rich chocolate
- ⏱️ Prep Time: 10 minutes
- ❄️ Chill Time: Overnight
- 👥 Yield: enough for 12 cupcakes
- 🥣 Main Ingredients: Chocolate chips, coconut cream
- 📖 Dietary Info: Gluten-free, dairy-free, vegan
- 👩🍳 Tip: Coconut cream gives this frosting a rich, luxurious texture and adds a subtle hint of coconut flavor.
Frosting Even I Love (And That’s Saying Something)
Even before we began our health journey, I was always 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 dairy-free 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 allergy-friendly 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).
Ingredients
Tools Needed
Step-By-Step Instructions
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!
This frosting is absolutely delicious on dairy-free chocolate cupcakes!
Tips for Success
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 at all grainy, stop immediately.
FAQs
Yes, to freeze dairy-free 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.
I prefer semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate chips if you prefer. Make sure they’re free of any allergen you’re avoiding.
Different brands of chocolate chips make this recipe slightly different, and certain brands help the frosting to whip better. I used Nestle chocolate chips, and it whipped into a smooth and slightly fluffy texture.
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.
You can store frosting in an airtight container in the fridge for 2-3 days before using.
If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome
Dairy-Free Chocolate Frosting with Coconut Cream
Equipment
Ingredients
- 1 1/2 cups chocolate chips dairy-free
- 3/4 cup coconut cream
- 1 teaspoon vanilla
Instructions
- Melt the chocolate chips, coconut cream, and vanilla together over low heat, stirring constantly.1 1/2 cups chocolate chips, 3/4 cup coconut cream, 1 teaspoon vanilla
- Cover and chill 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 smooth and 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
If you tried this chocolate frosting, I’d love to hear how it turned out for you! Please make sure to come back and leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating.
Everyone loved this frosting at my daughter’s 2nd birthday party! I’ll definitely be making it again and again.
Delicious!!