This dairy free frosting just might be the fluffiest you’ve ever tasted. With only three ingredients, this vegan chocolate frosting recipe is easy and reliable, and gives the most delicious results. The perfect dairy free icing for anyone with food intolerances!
This recipe is part of the “How To’s” post series, where I share my kitchen tips and tricks – as well as simple go-to recipes that don’t really fit into a category. Handy, ain’t it? You can find all the posts in the series here or in the recipe index under “How To’s”.
Frosting. The reason we all eat cake.
Yes, yes, the sponge part can be super tasty – but let’s be real: we’re all here for the fluffy, creamy, sweet awesomeness that is frosting.
We have the whipped cream, the French buttercream, the Swiss buttercream, the Italian buttercream… basically a whole lot of cream. Dairy cream, that is. Which leaves many of us gazing longingly at a piece of cake… which we can’t really eat. Be it because you’re allergic to dairy, lactose intolerant or vegan – I’m sure you’ve been there.
Well, despair no more: dairy free vegan chocolate frosting to the rescue. It’s creamy, it’s delicious and it just might be the fluffiest frosting you’ve ever tasted!
Now, unfortunately, I can’t claim to be the first to think of whipping coconut cream into fluffy submission. Many such admirable innovators have come before me and many will come after me – but just in case you’ve missed this AMAZINGNESS while it’s been going round the Internet: here you are.
3 ingredients, 20 minutes, a reliable stand or hand mixer with the whisk attachment… and you’re on your way to fluffy dairy free frosting heaven.
The good thing about this dairy free frosting is that is super duper reliable. Even if the coconut cream doesn’t separate out of the coconut milk top-notch perfectly and even if it’s a tiny bit runny… this recipe will still work. You might need to whip it a bit longer, but you’ll still end up with the same fluffy deliciousness.
It’s all in the cocoa powder, folks. It binds even the most stubborn of frostings together and transforms it into the mouthwatering grab-a-spoon deliciousness we all know and love.
Now, I know the US peeps have a wider selection of coconut milk than over here in the UK. Because, let me tell you, here it’s all “light” this and “extra-light” that… and all you want is some proper fatty coconut milk without the stabilisers and the emulsifiers and all the other bazillion things that are usually stuffed in there.
Because it’s the low-fatness (<— totally a word) and the stabilisers and the emulsifiers that work against you in creating this dairy free frosting. So grab as natural a coconut milk as you can, plug in that mixer and away you go. (And there’s a video if you want to watch step-by-step instructions!)
This honestly makes the perfect dairy free icing for anyone with food intolerances – cakes, cupcakes, brownies, you can pretty much slather this deliciousness onto anything you desire. (I’ve used it in this super pretty polka dot roll cake.)
Oh, you don’t have a cake to frost, you say? No matter, just “frost” a spoon and send it on its way… towards your mouth. Because while I call it frosting, you can also call it dairy free chocolate mousse.
P.S. If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.
(If you’re on a smartphone, the video can be viewed best in full screen mode.)
The Fluffiest Dairy Free Vegan Chocolate Frosting
- 2 cups (460 g) coconut cream (Note 1)
- 2 cups (250 g) powdered/icing sugar, sifted
- 1 - 1 1/2 cups (125 g - 190 g) cocoa powder, sifted (Note 2)
Using a stand or a hand mixer with the whisk attachment, whip the coconut cream until fluffy and slightly increased in volume (about 2 minutes).
Add 1/2 of the powdered/icing sugar and whip for about 2 minutes or until all sugar has been incorporated.
Add the other 1/2 of the powdered/icing sugar and whip for about 5 minutes. The mixture should become fluffier and soft peaks should form when you lift the whisk.
Add the cocoa powder and whisk for about 10 minutes or until stiff peaks form. The frosting will go from dark brown to pale chocolate brown as the mixture gets more fluffy.
The dairy free chocolate frosting keeps well in a closed container in the fridge for about 3 - 4 days (but actually disappears within a day).
Note 1: To get coconut cream, put unopened coconut milk cans into the fridge without shaking them. The coconut milk should separate into coconut cream and coconut water (which is amazing in smoothies). Before using it for the frosting, allow the coconut cream to soften at room temperature. For best results, use full-fat coconut milk with as few additives as possible.
Note 2: Using 1 cup of cocoa powder gives a fluffier, lighter frosting that more closely resembles chocolate mousse. For a firmer, stiffer frosting that holds its shape better I suggest using the larger amount of cocoa powder.
Looking for more dairy free deliciousness? Look no further!