Vegan Chocolate Frosting

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This Vegan Chocolate Frosting is silky smooth decadence in every spoonful. It contains zero milk of any kind!! As always, it’s gluten free, and nut free!

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In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.

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With the mixer on low speed, slowly add in the confectioners’ sugar, the mixed cocoa powders, the vanilla and the water. Beat until combined.

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This recipe makes about 5 cups of frosting. That should be enough for a 3-4 layer cake or 24 cupcakes.

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Store extra frosting in an airtight container or a bowl covered in plastic wrap in the fridge for up to 3 days.

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You can freeze the frosting for up to one month in an airtight freezer safe container.

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When ready to use, let it come to room temperature on the counter and rewhip to get that creamy consistency.

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If you don’t have both types of cocoa powder on hand, just use either the Dutch or Natural Unsweetened.

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Get the complete recipe via the link below!