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


Instructions

  1. 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.
  2. 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.
  3. Add cooled melted chocolate and whip for approximately 1 minute.
  4. Add more milk or powdered sugar as needed to get the right consistency that's spreadable.
  5. 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.

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