An easy 4-ingredient vegan chocolate frosting recipe smooth, silky, creamy, and perfect to pipe on top of vegan cupcakes or frost a chocolate cake. You'll love its milk chocolate buttercream flavor, and nobody will guess it's actually dairy-free!
In a large mixing bowl, beat soft dairy-free butter and vanilla extract for 1-2 minutes until light and fluffy.
Stop beater, add unsweetened cocoa powder, icing sugar, and 2 tablespoons of milk.
Beat again until smooth and well combined. If too thick add more milk, one tablespoon at a time. If too thin, add up to 1/2 cup extra powdered sugar, 1/4 cup at a time. Beat between each addition to check the texture and stop adjusting when it's to your liking.
Use this dairy-free chocolate frosting to frost 12 cupcakes or one 8-inch cake pan. Spread with a spatula or piping bag.
Store the frosting in an airtight container in the fridge for up to 3 days or freeze it.