Best Lorilyns Dairy Free Chocolate Buttercream Recipes
DAIRY-FREE CHOCOLATE BUTTERCREAM
This dairy-free (and vegan) chocolate buttercream is so deliciously rich you'd never guess it doesn't contain any dairy. Perfect for topping my dairy-free chocolate cupcakes.Makes enough icing for 12 cupcakes or to fill and coat a 2-layer 20cm round cake.
Provided by Charlotte Oates
Time 10m
Number Of Ingredients 6
Steps:
- Break the chocolate (150g) into pieces and melt it (either using short bursts in the microwave - stirring regularly, over the lowest possible heat in a saucepan - stirring constantly, or in a bain marie - stirring constantly).
- Once melted remove it from the heat and pour into another bowl (this will help it to cool as it needs to be back to room temperature before mixing with the buttercream).
- Beat together the dairy-free margarine (125g) and baking block (125g) until soft (it can take a bit of time to get it really smooth but persevere to ensure you get perfect buttercream). Add the vanilla extract (¼ tsp), cocoa powder (40g) and icing sugar (250g) and beat until fully combined (it's easier to avoid the cocoa powder and sugar flying everywhere if you add it a spoonful at a time).
- Once the chocolate has cooled to room temperature (DO NOT add the chocolate when it's still warm as it'll melt the butter and your buttercream will end up too runny) pour it into the buttercream and beat until fully combined. You should find that the buttercream is soft and spreadable.
- Your buttercream is now ready to use.
Nutrition Facts : Calories 299 kcal, Carbohydrate 28 g, Protein 1 g, Fat 20 g, SaturatedFat 6 g, Sodium 169 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
LORILYN'S DAIRY-FREE BUTTERCREAM FROSTING
I vegan-ized a hybrid combination of Wilton butter cream frosting recipes to use on my vegan cupcakes in the bakery. This recipe makes about 6 cups of frosting, which I use very quickly baking in bulk, but feel free to half this for a standard-size batch of cupcakes.
Provided by Tinkerbell
Categories Dessert
Time 20m
Yield 6 Cups
Number Of Ingredients 6
Steps:
- Cream shortening, vanilla and butter flavoring.
- Add powdered sugar, one cup at a time until it's all mixed inches.
- Add milk and beat at medium speed until light and fluffy.
- Beat in corn syrup, if using, until the desired consistency is reached.
- Divide and tint your frosting with paste coloring, as desired.
- Can be stored air-tight, in the fridge, for up to a month. Allow to come to room temperature and whip with mixer before using.
Nutrition Facts : Calories 1239.9, Fat 68.3, SaturatedFat 17.1, Sodium 5.6, Carbohydrate 162.6, Sugar 157.6
LORILYN'S DAIRY-FREE CHOCOLATE BUTTERCREAM
I vegan-ized my favorite chocolate butter cream frosting for use with my vegan cupcakes in the bakery. This frosting tastes delicious on chocolate and yellow cake, but don't forget to try it on pumpkin cake/cupcakes too!
Provided by Tinkerbell
Categories Dessert
Time 20m
Yield 2 cups frosting
Number Of Ingredients 5
Steps:
- Cream Nucoa in bowl of mixer.
- Sift together the powdered sugar and cocoa powder.
- Beat about 1 cup of the sugar mixture into the butter.
- Add vanilla and combine.
- Alternate adding the rest of the sugar mixture with the rice milk until everything is combined. Scrape sides and bottom of bowl often (especially if you double this batch).
- When combined, turn mixer to med-high speed and beat until frosting expands and becomes fluffy.
- Use a Wilton 1M tip to decorate cupcakes.
Nutrition Facts : Calories 1160.4, Fat 5.9, SaturatedFat 3.5, Sodium 14.8, Carbohydrate 294.8, Fiber 14.3, Sugar 265.4, Protein 8.4
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