This creamy, fluffy, rich, not-to-sweet, vegan chocolate frosting is ready in 15 minutes, with just 6 base ingredients (plus several flavor variations), and is perfect for spreading and piping over vegan cakes, cupcakes, and more!
In a large mixing bowl, sift in the cocoa powder and powdered sugar and add the vegan butter, shortening, vanilla extract, peppermint extract, and soy milk. Whip together using a hand mixer for 3 to 4 minutes, until fluffy frosting forms and no lumps remain.
Notes
If it’s too thin: There are several ways to thicken dairy-free chocolate frosting, including chilling it before piping. If it seems too runny still, I recommend adding more shortening or powdered sugar. Don’t add too much, though, or the balance of flavors and mouthfeel will be off.
Before using it: Transfer the frosting to a piping bag and leave it to chill in the fridge for 15-20 minutes before piping. If you accidentally chill it for too long, leave it out of the fridge to warm up a bit.
Adjust the cocoa: Feel free to adjust the ratio (and type) of cocoa used based on your desired flavor (light vs. dark chocolate frosting). However, be careful not to add too much, or it will become bitter and grainy.