The best Vegan Chocolate Buttercream Frosting made with shortening and vegan butter, powdered sugar, cocoa powder and vanilla for the creamiest, smoothest and richest frosting for cakes, cookies, brownies and cupcakes!
You will need a very large bowl for this. Add the room temperature vegan butter and shortening to the bowl and beat on low until mixed.
Add the cocoa powder slowly, a small amount at a time, until just mixed. Add the powdered sugar a small amount of time, beating in between each addition, until fully mixed. If you try to dump it all in at once, the sugar will fly everywhere!
Add the milk and extract and briefly beat in. It should be light and fluffy as pictured. If you want it smoother, add just a touch more milk.
Store in the fridge if not using right away and let it come back to room temperature and soft before piping onto the cupcakes or cake. This frosting can be stored in the freezer for 3 months.
This frosting can be stored in the freezer up to 3 months. To use, thaw in the fridge overnight and then set out on the counter to come back to room temperature and soften. Once soft, beat lightly until fluffy and smooth before frosting a cake or piping onto cupcakes.
This frosting makes enough to frost 12-15 cupcakes or 1 9 inch cake. Double the frosting if making a 2 layer cake.
Nutrition per serving (based on 14 cupcakes): 191 calories, 13.8g fat, .7g protein, 18.4g carbs, 1.4g fiber, 16g sugar, 69mg sodium