Chocolate Frosting Without Butter

Super creamy chocolate frosting made without butter.

5 from 2 reviews

Chocolate Frosting Without Butter

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!

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 146kcal

Author: Erin Cernich

Equipment

Ingredients

6 tablespoons unsweetened canned coconut 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 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.

Notes

Serving Size - This is a small batch frosting recipe that can be doubled. The recipe will yield enough frosting for at least 6 cupcakes and 1 single layer 6-inch cake.
Coconut Milk (Cream) - Use unsweetened canned coconut milk (or cream) that includes guar gum. The guar gum works as a stabilizer to help the frosting set. Do not use carton coconut milk.
Full-Fat Coconut Milk (Cream) - The light or low-fat variety will not yield frosting as creamy and thick. I have provided the brands I use in the blog post.
Solid Coconut Cream - The coconut solids must be solid. Any extra water will impact the way the frosting turns out.
Special Note - It can be hit or miss the amount of coconut solids in are in the can. If your can does not or has too little, you may want to save that can for another recipe and try a new one.
Frosting Texture - The freshly made frosting is light and fluffy. Refrigerated frosting will become thicker. The frosting is similar in texture to the store-bought frosting in the small tubs.
Piping and Decorations - This is not traditional buttercream and will not behave as such. Intricate details, designs, or flowers, probably won't hold their shape.
Storage - The frosting will be fine at room temperature for about 8 hours. Cover and refrigerate the frosting for 1 week, maybe longer. To use, bring to room temp and stir (or mix again), to loosen.

Nutrition