No one will ever know that this small batch of chocolate frosting without butter is dairy free! This easy recipe uses coconut cream, coconut oil, and chocolate chips to make a smooth and creamy frosting perfect to top cakes, cupcakes, and even stuffed between two cookies!
Table of contents
Chocolate Frosting Without Butter
This chocolate frosting recipe is adapted from my vanilla butter-free frosting. And while we’re talking about frosting made without butter, you should also check out the caramel dairy-free frosting, funfetti butter-free frosting, and even the peach frosting that tops my small batch peach cupcakes.
This frosting starts with thick coconut cream and coconut oil. When combined, they create a creamy base for the frosting. Much like a traditional buttercream, powdered sugar is added for volume, sweetness, and stability like my small batch lemon buttercream frosting.
Everything To Love About The Frosting
This chocolate frosting without butter features the same delicious qualities as regular buttercream. It is creamy, rich in flavor, easy to make, and the best part – you can’t tell that it is dairy-free.
Ingredient Notes
- Unsweetened Canned Coconut Milk – Not carton coconut milk. Coconut solids and liquid naturally separate in the can. We only want the coconut solids from the can. To aid in the separation process, refrigerate the can of coconut milk at least overnight.
- Cold-Pressed Refined Coconut Oil – This acts as a fat and thickener and helps the frosting get firm. I recommend refined coconut oil because it does not have a strong coconut flavor.
- Chocolate Chips – If you want a truly dairy-free and vegan frosting recipe, use vegan chocolate chips.
- Powdered Sugar – Organic powdered sugar is usually certified as vegan. So, to make a truly vegan frosting, reach for the bag of organic sugar.
- Vanilla – Vanilla adds another layer of flavor to the frosting.
- Salt – Salt balances the sweetness and makes the chocolate flavor more pronounced.
Coconut Cream Brands I Recommend
- Good and Gather from Target – The coconut cream or coconut milk will work from this brand. It whips up nicely, is thick and creamy, and I successfully use it to make frosting and whipped cream. Pros: not a strong coconut flavor and contains guar gum. Cons: it can be hit or miss on how much coconut solid you get from can to can.
- Simple Truth Organic from Kroger grocery (i.e. King Soopers, City Market) – This brand has all the same features as Good and Gather.
- Thai Kitchen from Walmart and maybe the grocery – It whips very light and fluffy. Pros: not a strong coconut flavor and contains guar gum. Cons: some may find the texture chalky, but I find this unnoticeable when whipped into frosting or whipped cream.
Helpful Tips To Make Frosting Without Butter
- Use full-fat coconut milk or cream, not light or low fat – We need the full-fat variety to create a thick and creamy frosting.
- The canned coconut milk (or cream) should have guar gum in it – Guar gum acts as a thickener and stabilizer. If you oppose guar gum, you could try replacing the coconut milk and coconut oil with vegan butter. I have not had success using ‘no guar’ coconut milk.
- Refrigerate the can of coconut milk (or cream) overnight – This helps the coconut liquid and solids to separate.
- Do not boil the chocolate mix when melting – The mix of coconut solids, coconut oil, and chocolate chips just needs to melt together. We don’t need to overheat it.
- Allow the chocolate mix to cool completely – This will give the mixture time to start setting back up. Put in the refrigerator to speed up this process.
- Add powdered sugar in 1/2 cup increments – I have found this makes for a creamier texture.
- Refrigerating the frosting will set it even more – You can make it ahead of time and refrigerate for up to 1 week in a sealed container. Bring it to room temp and stir/mix before using.
Recipe FAQ
About 1 and 1/4 cups of frosting. Enough frosting for 6 cupcakes or a small 6-inch, 2-layer cake.
Like frosting! It has a similar consistency and texture as the store-bought tubs of frosting.
It will depend on the brand of coconut milk you use. With the brand of coconut milk and coconut oil I use, I don’t taste coconut.
Yes, you can. I have not found a significant difference between canned coconut milk and coconut cream. I use coconut milk because it is easier to find.
A couple of things could be happening. 1. Your coconut solids weren’t solid. 2. You used liquid coconut oil instead of cold-pressed coconut oil. 3. This mixture needs some time to cool, and you can set it in the refrigerator for about 10 minutes and try mixing again.
The frosting is best used to frost cakes, cupcakes, or as a filling. It may not be sturdy enough to pipe flowers or designs.
Serving Suggestions
I have a variety of desserts on the blog that this chocolate frosting would be great with, and I’ve listed a few below.
- Gluten Free Vanilla Cupcakes
- Peppermint Mocha Layer Mini Cake
- Frosted Brownie Blondies
- Easy Chocolate Mini Cake
- Small Batch Vanilla Cupcakes
Recipe
Chocolate Frosting Without Butter
Equipment
Ingredients
- 6 tablespoons unsweetened canned coconut milk or cream, full fat
- 4 tablespoons cold pressed refined coconut oil
- 6 tablespoons semi-sweet chocolate chips (use vegan chocolate chips for dairy free)
- ½ teaspoon vanilla extract
- pinch salt
- 1 ¼ cup powdered sugar
Instructions
- Plan Ahead – Refrigerate the can of coconut milk at least overnight. This causes the liquid and coconut solids to separate – we only use the coconut solids. You will have extra coconut milk solids and liquid which can be used in smoothies.
- In a small saucepan, add the coconut solids, coconut oil, and chocolate chips. Heat over medium-low heat and stir the mix with a spatula until it has completely melted together – this should only take about 1 to 2 minutes. Do not boil. The mixture will resemble a creamy soup.6 tablespoons unsweetened canned coconut milk or cream, full fat, 4 tablespoons cold pressed refined coconut oil, 6 tablespoons semi-sweet chocolate chips
- Transfer the mix to a small mixing bowl and stir in the vanilla extract and salt. Allow the mixture to cool completely. As it cools, it will thicken slightly. You can cool on the counter for 20 to 30 minutes. Or in the refrigerator for about half the time.½ teaspoon vanilla extract, pinch salt
- Using a hand mixer fitted with the whisk attachments, add a 1/2 cup of the powdered sugar to the chocolate mix. Start at low speed to incorporate, then turn up to high speed and beat for 1 to 2 minutes to fully mix the powdered sugar. At this point, the frosting will look sticky and gooey. Add another 1/2 cup of powdered sugar – beat for 1 to 2 minutes. With the final 1/4 cup, beat the frosting for an additional 2 to 3 minutes, until it is light and creamy. Tip – See the recipe Notes for using your stand mixer.1 ¼ cup powdered sugar
- At this point, taste the frosting. You can add more powdered sugar for sweeter frosting. The frosting should be thick and creamy and resemble the store-bought frosting you buy in the small tubs at the grocery. If the frosting still looks loose, refrigerate it for about 10 minutes, then beat for a couple more minutes until it thickens.
- The frosting is ready to use right away or can be refrigerated. If refrigerating, the frosting will firm even more. Allow refrigerated frosting to come to room temperature and stir/mix to fluff before frosting.
RECIPE NOTES
- Serving Size – This is a small batch recipe that is easily doubled.
- Yield – The recipe will yield enough frosting to frost 4 to 6 cupcakes or a small 6-inch cake.
- Stand Mixer – You can use your stand mixer with a 3-quart mixing bowl. This will make mixing the frosting easy and it works with standard attachments.
- Coconut Milk – Full-fat coconut milk or coconut cream will work. Cans of coconut cream will have less liquid. Do not use a carton of coconut milk or low-fat coconut milk.
- Coconut Solids – The coconut solids from the can must be solid. Otherwise, the frosting may not whip properly. Refrigerate the can overnight to achieve the best result.
- Frosting Consistency – The frosting has the same consistency as the store-bought tubs of frosting. It will set more if it is refrigerated. Bring to room temp to serve and give it another good stir.
- Powdered Sugar – Use caution if adding extra powdered sugar to reach desired consistency. Too much, and the frosting will set up like fudge.
- Stability – The frosting can sit at room temperature for 6 to 8 hours. Beyond that, I recommend refrigerating.
- Storage – Store the frosting in a covered container in the refrigerator for up to 1 week. To use, bring to room temp and stir to loosen.
NUTRITION ESTIMATES
Try These Other Small Batch Frosting Recipes
- Glossy Marshmallow Meringue Frosting
- Vanilla Butter Free Frosting
- Strawberry Whipped Buttercream Frosting
- Whipped Chocolate Ganache
about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!