A rich and creamy chocolate buttercream that is gluten free, vegan, and top 8 allergen free! Plus, it’s made with simple grocery store ingredients.
This chocolate buttercream frosting just called to say it loves you. And you will love this frosting in return. It is rich, decadent, and is everything you could ever want in a chocolate buttercream.
Free From: wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
Plus, it is a very forgiving recipe so you don’t need to worry about being the best cook in the kitchen to have this turn out amazing. It requires just a few simple ingredients from the local grocery store and you are on your way to the perfect way to top all your cakes, cupcakes, or ice cream, who knows!
What makes this the best chocolate buttercream ever is that it is so allergy friendly that there are variations for everyone to enjoy this frosting. Don’t do dairy? No problem. Can’t tolerate soy? You’ll be good. Heck, even if you are allergic to chocolate, there is a swap for you! Seriously!
Does this recipe have a lot of steps? Yes. But you will thank yourself for taking the time to whip this up.
The Best Chocolate Butter Cream Frosting
Most traditional chocolate buttercream frosting has you combine butter, sugar, and chocolate. What is different about this recipe (aside from the allergy friendly recipe) is that is combines 2 different forms of chocolate. This blends together in one frosting, giving you a rich buttercream that has a depth of flavor unlike any other.
To make it dairy free: Use your favorite non-dairy butter (earth balance is one of my favorites) or use palm oil shortening. Palm oil shortening is a great swap for butter as it is highly shelf stable, won’t melt on your table, and has no discernible flavor to distract from the double chocolate flavoring we are adding. Use any non-dairy milk you love to use; soy, oat, and rice are some of my favorite.
To make it Paleo friendly: Use powdered coconut sugar in place of powdered cane sugar. If you use dairy, do a 50/50 blend of shortening and butter.
To make it Corn Free: Make your own powdered sugar at home with no corn starch. Simply add your sugar (coconut sugar, raw turbino sugar, or even simple cane sugar) into your high powered blender. A food processor won’t work as well in this but you can use one in a pinch. Add 1 cup of sugar and 1 tablespoon of either tapioca starch or arrowroot powder. Blend on high for 30 seconds and you have powdered sugar that is corn free!
To make it Top 8 Allergen Friendly: This recipe is naturally free of soy, nuts, legumes, and sulfites.
Want more allergy friendly dessert recipes?
Gluten Free and Vegan Chocolate Cake
Apple Pie – Gluten Free and vegan
Top 8 Allergen Free Chocolate Chip Cookies
Equipment
- measuring cups
- measuring spoons
- mixing bowl
- hand mixer or stand mixer
- piping bags and tips
Ingredients
- 1 cup butter or butter alternative, room temperature
- 50 grams chocolate, melted
- ½ cup cocoa powder
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla or coffee
- sprinkle salt to taste
- splash milk of choice, if needed
Instructions
- First melt the chocolate bar. Place chocolate in a microwave safe bowl and microwave for 30 second intervals until melted. Set aside to cool slightly.
- Using your stand mixer or hand mixer, begin to whip your butter (or shortening). Whip this on high for about 5 minutes or until the butter turns a soft, light yellow color. What you are doing is airating the butter, which will give a better frosting.
- Now take your cooled chocolate and pour it into your butter. Let it combine before adding the cocoa powder, vanilla (or coffee), salt, and 2 cups of your powdered sugar. Slowly at first, mix this together. Then add the second half of your sugar and again whip on high for 5 minutes. You are not only combining flavors you are creating the lightness in the frosting. Don't skip this step! If your frosting is too thick, add a tablespoon of milk at a time until desired consistency is reached.
- Frost right away. Can be stored in an air-tight container in the fridge until ready to frost. Just let it rest on the countertop for 10 minutes before frosting your cake if you have chilled the frosting.
Notes
I hope that you enjoy this amazing chocolate buttercream frosting recipe! If you make this, remember to tag me on Instagram @livingbeyondallergies and use the hashtag #livingbeyondallergies so I can see it! I love to share your creations!
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