No one will ever know that this small batch chocolate butter free frosting is made without butter! This chocolate frosting recipe uses coconut milk and coconut oil instead of butter to make smooth and creamy chocolate frosting. Make it truly dairy free and vegan by using vegan chocolate chips and organic powdered sugar.
Prep Time30 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Butter-Free, Buttercream, Chocolate, Dairy Free Frosting, Small Batch
Refrigerate the can of coconut milk at least overnight. This causes the liquid and coconut solids to separate - we are only using the coconut solids to make the frosting. You will have extra coconut milk solids and liquid which can be used in smoothies.
In a small saucepan, add the coconut milk 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 - 2 minutes. Do not boil. The mixture will resemble a creamy soup.
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 - 30 minutes. Or in the refrigerator for about half the time.
½ teaspoon vanilla extract, pinch salt
Using a hand held mixer or stand mixer (see Notes) fitted with the whisk attachments, add a 1/2 cup of the powered sugar to the chocolate mixture. Start at low speed to incorporate the powdered sugar. Turn up the speed to high and beat for 1 - 2 minutes to fully incorporate the powdered sugar. At this point, the frosting will look sticky and gooey. Add another 1/2 cup of powdered – beating for at least 1 - 2 minutes. With the final 1/4 cup, beat the frosting for an additional 2 – 3 minutes, until it is light and creamy.
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.
Notes
Mixer
I use a small 3-quart mixing bowl that works on my stand mixer and the frosting in a stand mixer fitted with the whisk attachment. I find it is just easier.
Unsweetened Canned Coconut Milk
Use unsweetened canned coconut milk. Not carton coconut milk.
Do not use light or lowfat coconut milk or cream. We need the full fat variety to create a thick and creamy frosting.
Unsweetened canned coconut cream will work too. It separates into a solid and liquid just like canned coconut milk does, and I have not found significant differences between the two.
Brand recommendations are in the Blog Post.
The coconut milk (or cream) solids must be solid. Any extra water could impact the way the frosting turns out.
It can be hit or miss sometimes on how solid the coconut milk (cream) is in the can. Unfortunately, if your can does not have coconut solids, you may want to save that can for another recipe and try a new one.
Cold Pressed Coconut Oil
The coconut oil for this recipe is solid – not liquid. It almost resembles a lighter shortening.
I keep my coconut oil in the pantry – away from heat and light.
Frosting Tips
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.
This recipe has only been tested for a small batch. I cannot say how it will turn out if the recipe is doubled.
The recipe makes enough frosting for 6 cupcakes or a small 6-inch, 2 layer cake.
I have piped this frosting into a simple swirl on cupcakes. While I have not tried it, I don’t think it will pipe intricate designs and details (i.e. flowers) as dairy buttercream does.
This frosting is great as a filling in cakes or cupcakes. Or to simply frost cakes, cupcakes, or bars.
Make it vegan by using vegan chocolate chips and organic powdered sugar.