½cdairy free butter1 stick softened, suggestion in post
½cpalm oil shorteningvegetable shortening works too
1teaspoonvanilla extract
¾cunsweetened cocoa powder
4csifted confectioners' sugarpowdered sugar works too
5tablespoondairy free milksuggestion in post
Instructions
In a stand-up mixer or using a handheld mixer, in a large bowl cream together the dairy free butter and palm oil shortening.
Next add in the vanilla extract and cocoa powder.
Gradually add in the powdered sugar one cup at a time. Be sure to scrape down the sides and bottom of the bowl often.
Then add in 3 tbsp. of dairy free milk. Add in the remaining milk as needed for the thickness you desire. Adding in more milk will make the frosting thinner.
For frosting a cake we prefer using 5 tbsp. of milk in this recipe. For piping details on a cake, we prefer the icing to be a bit runny so we add in 6-7 tbsp. of dairy free milk.
Store leftovers in an airtight container in the refrigerator up to a week.
This can be made 4 days in advance and stored refrigerated in an airtight container. Allow to sit on the counter for 20 minutes and then re-whip before using.
Notes
For a darker chocolate buttercream frosting use Dutch-processed cocoa.