Vegan Chocolate Icing Recipe With Butter
¾ cup vegan butter (room temperature)
¼ cup vegetable shortening
4-5 cups powdered sugar
4 ounces melted chocolate (cooled)
1 teaspoon vanilla
2 - 4 Tablespoon non dairy milk
- In the mixing bowl of your stand mixer or hand mixer, beat butter and shortening until creamy and smooth for about 1 minute. Add vanilla extract and beat for 30 seconds.
- Gradually add powdered sugar, 1 cup at a time, scrape sides of bowl as needed. Add 2 tablespoons of milk. Then beat icing on high speed for 3 - 5 minutes until light and fluffy.
- Add cooled melted chocolate and whip for approximately 1 minute.
- Add more milk or powdered sugar as needed to get the right consistency that's spreadable.
- Use as is.
Store in an airtight container in the refrigerator for up to 2 weeks. Bring icing to room temperature before use, make sure to whip the icing adding more icing sugar or non dairy milk for desired consistency.