Vegan Chocolate Buttercream
This Vegan Chocolate Buttercream is divine! To make this buttercream, you combine vegan butter with velvety chocolate pudding until smooth and creamy. The result is a rich and indulgent frosting with a luscious chocolate flavor.
Servings: 14 cupcakes (or a single-layer 8 inch round cake)
Calories: 145kcal
Cost: $7 for the entire batch
Equipment
- electric mixer (hand or stand mixer)
- whisk or paddle attachment
- piping bags and tips (optional, for decorating)
- reusable bowl cover or plastic wrap
Ingredients
- 43 grams cook & serve chocolate pudding powder (amount equals one package from Dr. Oetker)
- 400 milliliters oat milk
- 250 grams vegan butter at room temprature
- 50 grams powdered sugar (more for a sweeter taste, if desired)
- ½ teaspoon salt
Instructions
- Prepare the pudding using the pudding powder, and milk. You only need 400 ml of milk, which is less than what the instructions on the package states.
- Once cooked, pour the pudding into a bowl and let it cool to room temperature. Stir occasionally during cooling or cover with plastic wrap to prevent skin from forming.
- Place the room-temperature butter, into a bowl. Make sure the pudding and butter are at the same temperature! This is crucial so the butter does not curdle. Using a stand mixer or hand mixer with a whisk or paddle attachment, beat the butter, salt, and sieved powdered sugar until very light and fluffy for a few minutes. Gradually mix in the pudding, spoon by spoon, until it forms a homogeneous cream.
- Either decorate or fill your treat directly with the buttercream or chill the buttercream to firm it up slightly.
Notes
Storage: Place the buttercream in an airtight container or cover the bowl tightly with plastic wrap. Then, store it in the fridge. The cold temperature will help maintain its freshness and prevent spoilage.
The buttercream can be stored in the fridge for up to 5-7 days. Beyond that, its texture and flavor may start to deteriorate. If you need to store it for a longer period, consider freezing it.
Freezing: If you want to store the buttercream for an extended period, you can freeze it. Transfer the buttercream to a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months.
When you're ready to use the frozen buttercream, transfer it to the refrigerator and let it thaw overnight. Once thawed, bring it to room temperature and give it a good whisk to restore its smooth and creamy consistency before using.
Nutrition
Calories: 145kcal | Carbohydrates: 9g | Protein: 1g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 173mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 741IU | Calcium: 42mg | Iron: 0.3mg