Use this dairy-free chocolate frosting recipe to make fluffy frosting to top cakes, cupcakes and even cookies!
I told my friend Stephanie that I would bring her chocolate cupcake with chocolate frosting to co-op for her birthday. I knew that I needed to make them gluten-free and dairy-free, but I forgot to ask about any other food allergies. I didn’t start to frost the cupcakes until after 10 pm – too late to call her and ask about food allergies.
Normally I make my Mocha Fudge Frosting using dairy-free margarine, but I wasn’t sure if she could have coffee. When I make my Fluffy Dairy-Free Frosting, I usually use almond milk, but I wasn’t sure if she had a nut allergy. So I decided to try something I never tried before: I used water as the liquid in the frosting. And I was delighted to discover that it worked! The frosting had a nice chocolaty flavor and was thick and creamy.
Tip: To maximize the flavor of the cocoa this recipe uses hot water to help the cocoa “bloom”. Since we are using a hot liquid, it is important that you use COLD dairy-free margarine straight from the refrigerator. If you allow your margarine to soften, your frosting will be limp when you go to decorate cupcakes with it.
I used my Norpro Cupcake Decorating Set
to easily top the cupcakes with frosting. You can find the recipe for the gluten-free, dairy-free chocolate cupcakes here.
How to Make Fluffy Dairy-Free Chocolate Frosting
Ingredients:
- 6 tablespoons COLD dairy-free margarine
- 6 tablespoons hot water
- 6 tablespoons cocoa powder
- 1 teaspoon vanilla
- 4 cups powdered sugar
Directions:
- Place water in a microwave-safe bowl and heat until it just begins to boil, approximately 1 1/2 minutes.
- Add cocoa powder to the hot water. Set aside.
- Place COLD dairy-free margarine in a large bowl. Use a hand mixer and mix for 1 – 2 minutes until it begins to soften.
- Add the vanilla to the margarine. Mix well.
- Add 2 cups of powdered sugar to the margarine and mix well.
- Add the cocoa mixture to the bowl and mix well.
- Slowly add the remaining powdered sugar until you reach the desired consistency.
- Whip the frosting mixture for 1 more minute.
- Then use the icing to decorate your cake or cupcakes.
Frosting Tips:
If your frosting is not as stiff as you would like it, then add more powdered sugar.
If your frosting is too thick add one teaspoon of cold water. Mix well. Repeat as needed. Do not add more than a teaspoon of water at a time because your frosting can quickly go from too thick to too thin.
If your frosting is too sweet, add a pinch of salt.
Printable Recipe for Dairy-Free Chocolate Frosting
How to Make Fluffy Dairy-Free Chocolate Frosting
Ingredients
- 6 tablespoons COLD dairy-free margarine
- 6 tablespoons hot water
- 6 tablespoons cocoa powder
- 1 teaspoon vanilla
- 4 cups powdered sugar
Instructions
- Place water in a microwave safe bowl and heat until it just begins to boil, approximately 1 1/2 minutes.
- Add cocoa powder to hot water
- Place COLD dairy-free margarine in large bowl. Use a hand mixer and mix for 1 - 2 minutes until it begins to soften.
- Add the vanilla to the margarine. Mix well.
- Add 2 cups of powdered sugar to the margarine and mix well.
- Add the cocoa mixture to the bowl and mix well.
- Slowly add the remaining powdered sugar until you reach the desired consistency.
- Whip the frosting mixture for 1 more minute.
Cindy L. says
For the margarine:
did you use Earth Balance or stick margarine? Is one better than the other?
Amy Upchurch says
This is the easiest, absolutely the tastiest frosting I have ever made. Bonus: it’s dairy-free, and my friends will never know. I did add all the powdered sugar that the recipe called for. A simple thank you is not enough to express my gratitude. I’m not sure why it won’t let me give a rating of 5, but that’s still not where it deserves to be.
Thank you so much,
Amy
geekgalcooks says
Will coconut oil (hardened state) work instead of margarine? I have a dairy free kid but hate the thought of using margarine.
Alea Milham says
Yes, it will work.
Steve says
Made this for a friend who has allergies to milk, egg, and vanilla. I subed almond extract and dark cocoa powder and it is delicious.
Sharon P says
I made this frosting for the first time, but cut the recipe in half as I was icing a small chocolate Wacky Cake. It was just the right amount and so very delicious! Will definitely make this again. It’s so much better than store bought!
Bobbi says
Could I make this the day before you do you recommend I frost it the dame day it’ll be eaten?
Stephanie says
How long do you think this would keep in the fridge?
Jennie says
I needed a df chocolate frosting this afternoon for the df chocolate cake I was bringing a friend post surgery. I had no milk of any sort (nut, coconut) and my friend can’t have dairy and doesn’t like canned coconut milk. I came across this and boy is it great! Beautiful to look at, wonderful texture and great flavor. Thank you so much for making and posting this! Will be on my go-to list for my df friends.
Bekah says
This was a hit! It was fluffy and smooth with a lovely flavor. By far the best df, go frosting recipe I’ve tried. Next time, I’m going to use coconut cream instead of water and see how it goes!
Alea Milham says
I am glad you liked it!
Michelle says
Does this icing melt at room temperature? Will they hold up all day without being in the fridge? Thanks!
Jeannie says
The icing melted slightly for me. I used exact measurements for powdered sugar. Maybe more next time would keep it stiff.. not sure.
Lauren says
Unsweetened cocoa??
Alea Milham says
Yes.
A. Holien says
I’m going to try this recipe for my daughter’s birthday treat and party this week. In step one we prepare the water and cocoa, but then the directions never say what to do with them. Do I add to the margarine/butter and vanilla before the powdered sugar? Thank you!
Alea Milham says
You add them in step 6. It is referred to as the “cocoa mixture” because the cocoa is mixed with the water.