Vegan Chocolate Icing Recipe With Vegan Butter
Rich, smooth, and irresistibly chocolatey, this Vegan Chocolate Icing is the perfect plant-based frosting to elevate your Pebbles Pastries cakes. Made with creamy vegan butter and real melted chocolate, it whips up light and fluffy while delivering deep, indulgent flavor. Easy to make and wonderfully versatile, this icing spreads beautifully on cupcakes, layer cakes, or any dessert that deserves a luscious chocolate finish—completely dairy-free and utterly delicious.
Ingredients:
- 145g (¾ cup) vegan butter, room temperature
- 50g (¼ cup) vegetable shortening
- 520g (4–5 cups) powdered sugar
- 114g (4 oz) melted chocolate, cooled
- 1 teaspoon vanilla extract
- 2–4 tablespoons non-dairy milk or warm water
Instructions:
- In a mixing bowl (using a stand mixer or hand mixer), beat the vegan butter and vegetable shortening until creamy and smooth, about 1 minute.
- Add vanilla extract and beat for another 30 seconds.
- Gradually add the powdered sugar, about 1 cup at a time, scraping down the sides of the bowl as needed. Add 2 tablespoons of non-dairy milk or warm water. Beat on high speed for 3–5 minutes until the icing is light and fluffy.
- Add the cooled melted chocolate and whip for about 1 minute to fully incorporate.
- Adjust the consistency as needed by adding more non-dairy milk or powdered sugar to achieve a perfectly spreadable texture.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. Before use, bring the icing to room temperature and whip again, adding a bit more powdered sugar or non-dairy milk if necessary for smooth spreading.