Dairy Free Chocolate Frosting
This dairy-free chocolate swiss buttercream skips the powdered sugar for a velvety smooth finish that’s perfect for frosting cakes and cupcakes. Melted chocolate adds peak flavor to this frosting recipe without being too sweet.
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.
- In the bowl of a stand mixer, whisk together the egg whites and 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.
- Add the melted chocolate, salt and vanilla. Mix until fully combined and silky smooth.
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.