Category: buttercream

Swiss Meringue Buttercream (with Lemon Curd + Other Flavor Variations!)

Creamy, fluffy, and silky smooth, Swiss meringue buttercream is perhaps the queen of all buttercream frostings. While it takes a little bit more time than your standard American buttercream, the result is rich and buttery frosting that is not cloyingly sweet. Swiss meringue buttercream is made by cooking egg whites with sugar and then beating […]

The post Swiss Meringue Buttercream (with Lemon Curd + Other Flavor Variations!) first appeared on Love and Olive Oil.

Creamy, fluffy, and silky smooth, Swiss meringue buttercream is perhaps the queen of all buttercream frostings. While it takes a little bit more time than your standard American buttercream, the result is rich and buttery frosting that is not cloyingly sweet.

Swiss meringue buttercream is made by cooking egg whites with sugar and then beating it into a fluffy, glossy meringue before adding butter (that’s right, you only need 3 ingredients to make it!) From there you can flavor it with simple vanilla, lemon curd, or any number of other fun flavor possibilities.

Bowl of Swiss Meringue Buttercream in a metal mixing bowl with white sprinkle spatula.

This recipe makes about 4 cups of buttercream, enough to frost and fill a 6-inch, three layer cake (like this gorgeous Triple Lemon Layer Cake). Double the recipe for an 8-inch layer cake, or triple for a multi-tiered cake (google ‘buttercream calculator’ and there are a ton of free tools to help you determine exactly how much buttercream you’ll need).

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Vegan Chocolate Buttercream Frosting

Say hello to the best Vegan Chocolate Buttercream Frosting! It’s easy to make using simple ingredients and the perfect consistency for frosting vegan cakes, cupcakes, brownies, and more!

The post Vegan Chocolate Buttercream Frosting appeared first on Sweet Simple Vegan.

Say hello to the best Vegan Chocolate Buttercream Frosting! It’s easy to make using simple ingredients and the perfect consistency for frosting vegan cakes, cupcakes, brownies, and more! 

chocolate buttercream on a spatula

Table of Contents

a slice of chocolate cake on a spatula

Traditional buttercream frosting isn’t vegan, but with a few simple ingredient swaps and beginner-friendly baking techniques, we will teach you how to make a vegan frosting that will knock your socks off! It’s everything a good chocolate buttercream should be—rich, perfectly sweet, and so soft and creamy that it melts in your mouth! Use it to frost your favorite chocolate cupcakes, brownies, or our favorite Simple Vegan Chocolate Cake. 

powdered sugar, dark chocolate, coca powder, non-dairy milk, dairy-free butter, salt

Ingredients You’ll Need 

  • Vegan butter: The base of a traditional buttercream is dairy butter. To make this frosting vegan-friendly, we’re swapping in vegan butter sticks. Both salted and unsalted butter work well here; just be sure to use buttery sticks, not vegan butter spreads. We’ve had success using Earth Balance and Country Crock.
  • Powdered sugar: Also called icing sugar or confectioners’ sugar in some countries, this smooth, powdery sugar is best for making a rich, creamy frosting due to its smooth consistency. If you cannot find powdered sugar in stores, you can make your own Powdered Sugar from Scratch using white sugar and cornstarch.
  • Cocoa powder: Adds the essential chocolate flavor. Feel free to use unsweetened cocoa powder or cacao powder. 
  • Vegan dark chocolate: Helps keep the color of the buttercream dark brown and rich in chocolate flavor. We like to use vegan dark chocolate, but if desired, opt for vegan milk chocolate for a sweeter buttercream. 
  • Non-dairy milk: Thins the buttercream frosting to the perfect thickness. Use any non-dairy milk of your choice. We recommend plain non-dairy milk like almond milk, cashew milk, or soy milk to keep the buttercream flavor neutral and consistent. 
a large bowl of chocolate buttercream frosting

Equipment Needed

spooning melted chocolate in a bowl
adding butter to a bowl
butter being mixed with a in a bowl with a hand mixer
adding powdered sugar to a bowl
mixing the butter and powdered sugar together
adding cocoa powder and milk to the bowl to make frosting
mixed frosting in a bowl
adding melted chocolate to the bowl
adding more milk to the bowl
whipped frosting in a bowl

How to Make Vegan Chocolate Buttercream Frosting

  1. Melt the chocolate. Melt the chocolate in a microwave or double boiler. Set aside to cool. 
  2. Cream the butter. Add the softened vegan butter to a large bowl. Use an electric hand mixer or stand mixer fitted with a whisk attachment to cream the vegan butter until smooth and fluffy, about 2 minutes. 
  3. Add powdered sugar. Add half of the powdered sugar and beat again until well combined. Add the remaining powdered sugar, cocoa powder, salt, and 2 tablespoons of non-dairy milk and beat again. Scrape down the sides of the bowl as necessary. 
  4. Add the melted chocolate. Next, add in the melted chocolate and 2 more tablespoons of non-dairy milk and beat together on low until just combined. 
  5. Adjust to desired thickness. Add the remaining non-dairy milk and mix together. If the frosting is too thick for your liking, add a tablespoon of non-dairy milk at a time until your desired consistency is reached. Keep in mind the frosting will continue to thicken considerably as it sits. 
  6. Enjoy. Use immediately to frost cake, cupcakes, or another vegan dessert of choice! 
a bowl of chocolate buttercream frosting with a spatula sticking out

​What to Use Chocolate Buttercream With?

​This chocolate buttercream is just as versatile as our Vegan Vanilla Buttercream Frosting. Use it as the cherry on top of:

and more! 

Vegan chocolate cake slice on a plate

Vegan Buttercream Troubleshooting

What can I do if my buttercream is too sweet?

If you find your vegan chocolate frosting too sweet, add a pinch of salt (especially if you used unsalted butter!). This will help balance the sweetness. If it’s still too sweet, add a bit more cocoa powder to taste until it’s your perfect sweetness. 

Why is my buttercream separating?

This can happen if the ingredients are vastly different temperatures. For best results, use room-temperature ingredients from the start. This will allow everything to blend seamlessly.

Why is my buttercream grainy?

We find this is most likely to happen if your ingredients are cold or if the buttercream is over-mixed. 

Is this a vegan cream cheese frosting recipe?

Cream cheese frosting and buttercream, while both delicious, are two separate types of frosting. If you’re interested in making a cream cheese frosting, for a recipe such as Vegan Carrot Cake or Vegan Cinnamon Rolls, try our cream cheese frosting from our Vegan Cinnamon Roll Cake!

a scoop of chocolate buttercream on a spatula

Storage Instructions

When kept in an airtight container in the refrigerator, this chocolate buttercream will keep for up to 1-2 weeks. For longer term storage, this buttercream can be frozen for up to 3 months.

When ready to use, thaw completely in the refrigerator and re-whip together until light and fluffy again right before using.

More Simple Vegan Dessert Recipes YOu May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

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scooping chocolate buttercream frosting out of a bowl with a spatula

Vegan Chocolate Buttercream Frosting Recipe

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  • Author: Sweet Simple Vegan
  • Total Time: 10 minutes
  • Yield: Frosting for 1 large cake or 12 cupcakes
  • Diet: Vegan
Print Recipe

Description

Say hello to the best Vegan Chocolate Buttercream Frosting! It’s easy to make using simple ingredients and the perfect consistency for frosting vegan cakes, cupcakes, brownies, and more!

Ingredients

  • 6 oz vegan dark chocolate
  • 2 sticks (1 cup) vegan butter, softened
  • 3 cups (360g) powdered sugar
  • ½ cup (40g) cocoa powder
  • ¼ teaspoon salt
  • ½ cup non-dairy milk, room temperature

Instructions

  1. Melt the chocolate. Melt the chocolate in a microwave or double boiler. Set aside to cool. If the chocolate is hot when you add it to the frosting, it will melt the butter.
  2. Cream the butter. Add the softened vegan butter to a large bowl. Use an electric hand mixer or stand mixer fitted with a whisk attachment to cream the vegan butter until smooth and fluffy, about 2 minutes. 
  3. Add powdered sugar. Add half of the powdered sugar and beat again until well combined. Add the remaining powdered sugar, cocoa powder, salt, and 2 tablespoons of non-dairy milk and beat again. Scrape down the sides of the bowl as necessary. 
  4. Add the melted chocolate. Next, add in the melted chocolate and 2 more tablespoons of non-dairy milk and beat together on low until just combined. 
  5. Adjust to desired thickness. Add the remaining non-dairy milk and mix together. If the frosting is too thick for your liking, add a tablespoon of non-dairy milk at a time until your desired consistency is reached. Keep in mind the frosting will continue to thicken considerably as it sits. 
  6. Enjoy. Use immediately to frost cake, cupcakes, or another vegan dessert of choice! 

Notes

  • Storage: When kept in an airtight container in the refrigerator, this chocolate buttercream will keep for up to 1-2 weeks.
  • Freezing: For longer-term storage, this buttercream can be frozen for up to 3 months. When ready to use, thaw completely in the refrigerator and re-whip together until light and fluffy again right before using.
  • Sweetness: If your vegan chocolate frosting is too sweet, add a pinch of salt (especially if you use unsalted butter!). This will help balance the sweetness. If it’s still too sweet, add more cocoa powder to taste until it’s your perfect sweetness.

  • Prep Time: 10 minutes
  • Category: Dessert

The post Vegan Chocolate Buttercream Frosting appeared first on Sweet Simple Vegan.

Triple Lemon Layer Cake

Lemon lovers: this one’s for you! Layers of light and buttery lemon cake (the reverse-cream method produces a particularly cotton-soft texture that’s perfect for layering), a bright lemon curd filling (extra thick so it says put), and a silky smooth lemon buttercream for a flavor-packed lemon cake even non-lemon-lovers will adore. Layer upon layer of […]

The post Triple Lemon Layer Cake first appeared on Love and Olive Oil.

Lemon lovers: this one’s for you! Layers of light and buttery lemon cake (the reverse-cream method produces a particularly cotton-soft texture that’s perfect for layering), a bright lemon curd filling (extra thick so it says put), and a silky smooth lemon buttercream for a flavor-packed lemon cake even non-lemon-lovers will adore.

Layer upon layer of lovely lemon flavor, this lemon cake has three times the lemon flavor for three times the deliciousness! With a filling of tart and tangy Meyer lemon curd sandwiched between layers of tender lemon cake, all covered with a cloud-like lemon Swiss meringue buttercream that’s straight out of a dream, this cake is proof that there is no such thing as too much lemon.

Triple Lemon Layer Cake decorated with tiny royal icing lemons, on a white cake plate with marble surface and lemons in the background.

When life gives you lemons (and by life I mean mom, who sent me an enormous box filled with Meyer lemons from her tree without any heads up or warning) make an epic lemon layer cake that’s loaded with luscious lemon flavor.

I’ll admit, I’m not usually a lemon dessert person (I’ll choose the chocolate dessert over the lemon one almost every time), but this cake really is something special, three layers of soft lemon-scented cake with a bright lemon curd and finished with the silkiest lemon buttercream you’ve ever tasted. It’s the perfect balance of tart lemon and sweetness.

Looks like I might just be a lemon lover after all!

I particularly love Meyer lemons, which have a sweeter flavor and less harsh acidity that makes them perfect for baking (and I’ve got plenty of other Meyer lemon dessert recipes to prove it!) but you can use regular lemons in this recipe as well.

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Strawberry Cupcakes with Cake Mix

Strawberry Jello makes these simple strawberry cupcakes with cake mix a little extra special. The homemade strawberry frosting on top uses strawberry jam and a hint of almond for a delicious flavor pairing. With spring and summer bounding our way, it&#…

Strawberry Jello makes these simple strawberry cupcakes with cake mix a little extra special. The homemade strawberry frosting on top uses strawberry jam and a hint of almond for a delicious flavor pairing. With spring and summer bounding our way, it’s time to pull out all of the simple fruity desserts.   This Strawberry Cupcakes…

The post Strawberry Cupcakes with Cake Mix appeared first on Tastes of Lizzy T.

Strawberry Crunch Sheet Cake with Buttermilk Frosting

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch. Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you […]

The post Strawberry Crunch Sheet Cake with Buttermilk Frosting first appeared on Love and Olive Oil.

This pretty in pink sheet cake tastes like pure nostalgia, with a moist and tender strawberry cake, tangy buttermilk frosting, and a generous sprinkle of crunchy strawberry shortcake crumbs that add the perfect sweet and salty finishing touch.

Inspired by an ice cream truck classic, this strawberry crunch sheet cake combines all the elements you love about the frozen treat in sheet cake form: a tender strawberry buttermilk cake topped with a cloud-like buttermilk frosting and a scratch-made strawberry crunch topping.

Strawberry Crunch Sheet Cake with Buttermilk Frosting cut into serving squares, on a piece of parchment with messy crumbs, cake server, and a bowl of more crumbs and frosting in the background.

There are few things more nostalgic than the ice cream truck, the tinkling sound of the melodic jingle that starts softly at first but gets louder as the anticipation grows. I strongly recall the breathless feeling of frantically running around the house scooping up the loose change from the couch cushions and bolting out the door before it passes you by.

The sound (and taste) of the ice cream truck is a particularly strong childhood memory for me, maybe because we grew up in an area that ice cream trucks did not frequent, so my only experiences with them were when we were visiting our grandparents in Los Angeles, making it an extra special experience.

The ice cream truck felt like a carnival on wheels, but for your tastebuds.

And of all the classic ice cream truck treats, the strawberry shortcake crunch bars are certainly one of the most memorable flavors, with a core of bold strawberry surrounded by creamy vanilla ice cream and an outer coating of crunchy strawberry shortcake crumbs. I’m usually a chocolate girl through and through, but something about that combo of creamy and crunchy, vanilla and fruit hit all the right notes.

This recipe is inspired by that nostalgic ice cream treat, with all the same flavors and textures, reimagined in a party-ready sheet cake.

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Chocolate Olive Oil & Blood Orange Cupcakes

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice. The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink […]

The post Chocolate Olive Oil & Blood Orange Cupcakes first appeared on Love and Olive Oil.

These tender, deeply chocolate cupcakes are made with extra virgin olive oil and freshly squeezed blood orange juice, topped with a swirl of flavorful blood orange buttercream and crowned with a jewel-like candied blood orange slice.

The blood orange buttercream is the star of the show: with a punchy orange flavor and gorgeous pale pink hue. The unique eggless mock meringue method produces a frosting that’s much creamier and less sweet than traditional American buttercreams.

Backlit brightly colored Chocolate Olive Oil & Blood Orange Cupcakes with one cupcake in the foreground and more cupcakes on a wire rack in the background, with fresh blood oranges, candied oranges, and frosting.

Happy blood orange season to all who celebrate!

I am a big fan of blood oranges, more than any other kind of citrus. While you’ll rarely, if ever, see me sit down and eat a regular orange, I will devour a blood orange and even choose it as an afternoon snack over chips or chocolate (gasp! I know!) I just love the bright flavor, which is like a sweeter version of a classic orange, both sweet and tart at the same time, with underlying notes of red berries. Not to mention the vibrant red color makes me ever so happy.

Needless to say, you can be sure that when blood oranges appear for a few short weeks in the middle of winter, I’ll be there, eating my fill before they disappear for another year. You can also assume I’ll be cooking, baking, or canning something with blood oranges this time of year (assuming I have some left over after stuffing my face, that is). And sure enough, I’ve put out one new blood orange recipe pretty consistently every year (there’s also a Strawberry Blood Orange marmalade recipe you’ll only find in my book, trust me when I say it’s not to be missed).

This year, I decided to revisit an old favorite and re-make my favorite chocolate blood orange cupcakes. The sunset-hued buttercream and the moist chocolate cake spiked with blood orange flavor are, simply put, stunning in both taste and appearance. Add in some fruity extra virgin olive oil in place of the usual vegetable oil in the cupcake, and you have yourself one delicious treat.

This time around I topped my cupcakes with jewel-like slices of candied blood orange, which are as gorgeous as they are delicious, and add the perfect finishing touch to the swirl of pink buttercream frosting.

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