Dairy-free Chocolate Frosting
The best dairy-free chocolate frosting for icing cakes and cupcakes.
Ingredients
- ½ Cup vegetable shortening
- 2 tsp vanilla extract
- ½ Cup unsweetened cocoa powder
- 3-4 Cups powdered sugar
- ½ Cup unsweetened canned coconut milk use full-fat canned coconut milk here, not the stuff from a carton
Instructions
- In a large bowl with a hand-held electric beater, or in the bowl of your stand mixer, beat vegetable shortening until smooth.
- Add vanilla, cocoa powder, and 3 cups of powdered sugar. Mix until well combined.
- Slowly add the canned coconut milk while the mixer is going. Continue to beat until everything is combined and the frosting is smooth.
- It will be pretty soft and possibly runny at this point. Continue adding powdered sugar until it is the desired consistency. If piping, you'll need to add about a cup more powdered sugar.