The Fluffiest Dairy Free Vegan Chocolate Frosting
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. It’s also perfect for anyone with food intolerances or allergies, being gluten and dairy free. NOTE: See the video above for step-by-step instructions!
Prep Time 20 minutes
Total Time 20 minutes
Servings 5 cups
Ingredients
- 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)
Instructions
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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).
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Add 1/2 of the powdered/icing sugar and whip for about 2 minutes or until all sugar has been incorporated.
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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.
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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.
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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).
Recipe Notes
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.