Name: Dairy-free Chocolate “Buttercream” Icing
Total time: 10 min
Yield: 12 cupcakes
Cuisine: Dairy-free
Ingredients: 1⁄2 cup vegan butter ((I use Earth balance brand)); 3 tablespoons non-hydrogenated shortening; 2 1⁄2 cups powdered sugar ((sifted)); 3⁄4 cups cocoa powder ((sifted)); 5 tablespoons dairy-free coffee cream; 1 teaspoon vanilla extract

Dairy-free Chocolate “Buttercream” Icing

So delicious! No one would ever guess that this chocolate icing is free of all top allergens

CourseDesserts, Snack
CuisineDairy-free, Egg-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Top 8 Allergen-free, Tree Nut-free, Wheat-free
Ingredient/MethodFreezer Friendly, Kid Friendly, Vegan, Vegetarian

Servings	Prep Time
12cupcakes	10minutes

Servings	Prep Time
12cupcakes	10minutes

Ingredients

1⁄2cup vegan butter(I use Earth balance brand)
3tablespoons non-hydrogenated shortening
2 1⁄2cups powdered sugar(sifted)
3⁄4 cups cocoa powder(sifted)
5 tablespoons dairy-free coffee cream
1teaspoon vanilla extract

Instructions

Bring vegan butter and shortening to room temperature.
Beat together the vegan butter with shortening for 1 minute in large bowl of standing mixer, until fluffy.
Add sifted powdered sugar, cocoa powder, 4 tablespoons coffee creamer and vanilla. Beat for an additional 2 minutes.
Add another tablespoon or 2 of the coffee creamer as needed. Continue to beat the icing until light and fluffy.

Recipe Notes

This icing tastes wonderful with Gluten-free Vegan Chocolate Cupcakes

Makes more than enough icing for 12 cupcakes, 48 mini cupcakes or a full cake.