This frosting is for the cake lovers who want a silky-smooth finish without all the powdered sugar grit. It's dairy-free, yes, but also a Swiss buttercream-which means it's whipped to a cloud-like texture and just the right amount of sweet with a milk chocolate flavor.
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Skill Level: Beginner
Shortcut Central: A stand mixer does most of the heavy lifting.
Flavor Remix: Add peppermint, orange, or espresso extract for a twist.
Allergy Watch: Gluten Free, Dairy Free, Nut-Free
Perfect for your favorite celebration cakes, this chocolate icing was featured on my dairy-free yellow sheet cake. It quickly became a family favorite.
Instead of cocoa powder, I melt rich dairy-free dark chocolate right into the mix. The result?
A chocolate frosting that's bold, glossy, and dangerously spreadable. This one's a favorite for layer cakes, cupcakes, or even just a spoon (no judgment).
And because it uses heated egg whites and sugar as the base, it's surprisingly easier to get the frosting lump-free than traditional American-style buttercream.
Heating the sugar and egg whites helps create a smooth, stable base that emulsifies beautifully with dairy-free butter, and the use of melted dark chocolate gives it a richer, more complex flavor than frostings made with cocoa powder.
Bonus: it's not too sweet, so it actually complements your cake instead of overpowering it.
Ingredient Notes
- Dairy-Free Chocolate Chips: Choose a good-quality dark chocolate like Enjoy Life or Hu. These melt smoothly and give the frosting its deep chocolate flavor.
- Dairy-Free Butter: Earth Balance or Miyoko's Creamery both work well. It needs to be room temperature so it whips properly.
- Egg : Fresh or boxed is fine. You'll be heating them to 160°F, so no worries on safety.
- Vanilla: Adds depth and rounds out the chocolate.
- Sugar: Use granulated sugar not powdered sugar like in American buttercream.
How to Make Dairy Free Chocolate Frosting
A step-by-step visual guide for making dairy free frosting. You can skip to the recipe for the full written instructions.
Whisk Over a Double Boiler
Mix with your stand mixer, then place over a double boiler. Whisk constantly so the eggs don't scramble and the sugar is properly dissolved.
Whip Until Cool
Back on the stand mixer, whip the mixture until it forms stiff peaks and the bowl feels cool. This can take up to 10 minutes. Once it is cool to touch, add your dairy-free butter a few cubes at a time.
Add the Melted Chocolate
Once smooth, mix in the melted chocolate until glossy and uniform.
Recipe Tips
- Curdled or broken frosting can be fixed by continuing to mix.
- If the frosting is too thick or cold, let it sit at room temperature before whipping again.
- If the frosting is runny, chill the bowl for 15-20 minutes and then re-whip.
- To avoid gritty sugar, whisk the egg whites and sugar until the mixture reaches 160°F and feels smooth between your fingers.
- If the mixture won't whip to stiff peaks, ensure the bowl and whisk are grease-free by wiping them with vinegar before starting.
- For frosting that's too soft to pipe, chill it briefly and re-whip until it firms up.
More Dairy Free Desserts
Make Ahead and Storing
Make Ahead: Make up to 3 days ahead. Store covered in the fridge and re-whip before using.
Storing: Refrigerate in an airtight container for up to 3 days.
Freezing: Do not freeze. Texture will separate.
📖 Recipe
Dairy Free Chocolate Frosting
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Ingredients
- ⅓ cup (66.67 g) granulated sugar
- 3 egg whites
- pinch kosher salt
- 14 Tablespoons (196 g) dairy-free butter
- 8 ounces (226.8 g) dairy-free chocolate chips melted and cooled
- 1 teaspoon vanilla extract
Instructions
- Chop the chocolate. Microwave in 30-second increments, stirring after each interval, until completely melted. Set aside.8 ounces dairy-free chocolate chips
- In the bowl of a stand mixer, whisk together the egg whites and sugar.3 egg whites, ⅓ cup granulated sugar
- Set the bowl over a saucepan filled with 2 inches of simmering water. Whisk constantly until the mixture is hot, smooth, and reaches 160°F on a candy thermometer (about 3 minutes).
- Return the bowl to the stand mixer. Whip on medium-high speed until stiff peaks form and the bowl feels cool to the touch (about 5-10 minutes).
- Switch to the paddle attachment. Gradually add the cubed, room-temperature butter and mix until smooth.14 Tablespoons dairy-free butter
- Add the melted chocolate, salt and vanilla. Mix until fully combined and silky smooth.pinch kosher salt, 8 ounces dairy-free chocolate chips, 1 teaspoon vanilla extract
Equipment
- electric mixer or stand mixer
- saucepan
- candy thermometer
Notes
- If not dairy free, you can use buttermilk in place of the dairy-free milk and vinegar.
Nutrition
Recipe Questions
To make a double boiler, fill a medium saucepan with about one to two inches of water and bring it to a simmer over medium heat. Set a heatproof bowl-either metal or glass-on top of the saucepan, making sure the bottom of the bowl doesn't touch the water. The bowl should fit snugly to trap the steam below. As the water simmers, steam will gently heat the bowl above. This indirect heat is perfect for melting chocolate or whisking egg whites with sugar, as it helps prevent scorching or scrambling. Whisk continuously to ensure even heating and a smooth result.
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