Vegan Chocolate Ganache Frosting
A step-by-step tutorial on how to make easy, vegan chocolate ganache frosting! Perfect for cakes, cupcakes, and quick breads!
Ingredients
- 1/2 cup unsweetened plain almond or coconut milk
- 1 1/4 cup dairy-free dark or semisweet chocolate, chopped
- 1/2 cup vegan butter
- 1 1/4 - 2 cups organic powdered sugar
Instructions
- 1
Add almond milk to a mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until hardly simmering and then transfer back to mixing bowl.)
- 2
Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt. Cover to encourage melting.
- 3
Stir gently with a wooden spoon to incorporate, then add softened butter (or coconut oil) and cover. Let rest untouched for another 10 minutes to meld.
- 4
Use your mixer to beat the mixture together. Then add 1 cup powdered sugar (sifted to reduce clumps), mix again, and place in fridge to set for 1-2 hours. You’ll know it’s ready when you tip it and it’s slow to move.
- 5
Remove from fridge and beat again. If it’s still too thin, add another 1/4 cup powdered sugar at a time (sifted) and beat until light and fluffy. (As the recipe is written) I found that chilling for a total of 45 minutes-1 hour and adding 1 3/4 cups total powdered sugar was perfect.
- 6
Perfect for cupcakes, cake and quick breads! Frosting keeps at room temperature for several days on baked goods, or in the fridge for up to a week, covered.
Nutrition Facts
undefined
Calories
Protein
Carbs
Fat