Chocolate Vegan Frosting with Coconut Cream
This chocolate vegan frosting with coconut cream is a sweet and decadent icing for cupcakes, cakes, donuts, and brownies or whip it up and enjoy it all on it's own as a frosting cups for dessert!
Servings: 12
Calories: 203kcal
Ingredients
- 1 can coconut cream
- 1 ½ cups dairy free chocolate chips
Instructions
- Chill coconut cream overnight in the back of the refrigerator. Or for 5 hours in the freezer. Scoop the cream that has risen to the top out of the can and into a glass bowl careful not mixing it with the water at the bottom. Discard the water.
- Melt coconut cream and chocolate chips using a double boiler method stirring consistently. Alternatively, microwave for 30 second increments stirring in between until coconut cream and chocolate are combined.
- Chill in the refrigerator for at least 2 hours. You want it to get to a firm consistency. It should be stiff but make a small indentation if you press your finger to it.
- Remove from refrigerator. Allow to sit for 10-15 minutes and come to room temperature before whipping.
- Whip the frosting with a stand or hand mixer with the whisk attachment until it becomes fluffy. It will lighten in color as you whip.
- Use it to frost cupcakes, cakes, or make your own frosting cups and eat with a spoon!
Notes
- Get a good quality coconut cream. Shake it in the store. If you hear the water swishing around it's a bad can.
- Use coconut cream, not coconut milk.
- Use a good quality non-dairy chocolate chip. My favorite is Enjoy Life Chocolate Chips. There are only two ingredients and no cocoa butter.
- Be sure you've given your frosting enough time to chill. It needs to be firm before whipping. Use your finger to gently press the frosting. It should leave an indentation.
- Use the whisk attachment not the beater attachment when whipping the frosting. This will give it that light and airy consistency.
Nutrition
Calories: 203kcal