bakingglutenfreememories Finding a good frosting recipe that isn’t loaded with sugar can be a challenge. Most of the store bought frostings have a lot of unnecessary ingredients in them, besides the high sugar content. I think that frosting should contain only a few ingredients, be soft and velvety, and not sickeningly sweet. It should enhance the flavor of the baked good that it goes with, not drown it out. That is why I came up with this chocolate buttercream frosting recipe.
This chocolate buttercream frosting tastes richly of butter and cacao and the sweetness from the maple syrup does not overpower any other flavors. It is super easy to make with only a few ingredients. Use it to frost your favorite cake or cupcakes. It is delicious on my Joyful Chocolate Cupcakes!
How to Make Chocolate Buttercream Frosting
1. Set out the butter to soften. Then in the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter until creamy.
2. Next, add in the maple syrup, vanilla extract, and cacao or cocoa powder and beat together on medium speed.
3. Then add in 2 tablespoons of dairy-free milk and beat until creamy and smooth. Add an extra tablespoon of milk, if needed. Scrape down the sides of the bowl as you go.
4. Cover the bowl and refrigerate for at least 2 hours. Decorate your cake or cupcakes.
Storage Tips and Notes
- Store the frosting in the refrigerator for up to 4 days
- Refrigerate already frosted cakes or cupcakes rather than letting them sit out for hours
- This frosting is equally delicious with Miyoko’s Creamery European Style Cultured Vegan Butter for a dairy-free option
- This recipe can be doubled if you like extra frosting
Chocolate Buttercream Frosting
Ingredients
- ½ cup (8T) butter, softened
- ⅓ cup maple syrup (108ml)
- 1 teaspoon vanilla extract
- ½ cup cacao or cocoa powder (48g)
- 2-3 tablespoons dairy-free milk
Instructions
- Set out the butter to soften. Then place the butter in the bowl of a stand mixer or in a large bowl and beat it with a hand mixer until creamy.
- Next, add in the maple syrup, vanilla extract, and cacao or cocoa powder and beat together on medium speed.
- Then add in 2 tablespoons of dairy-free milk and continue beating on low until it becomes smooth and creamy. Add in an extra tablespoon of milk, as needed. Scrape down the sides of the bowl as you go.
- Cover the bowl and refrigerate for 2-4 hours before decorating on cake or cupcakes. One batch of frosting makes enough to cover one 8'' cake or 12 cupcakes.
