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Dairy Free Chocolate Buttercream

I made this frosting with the Country Crock Plant-Based butter but you can use your favorite butter, plant-based or other and get the same results!


Ingredients:

1 ½ cups Plant-Based Butter, softened

¾ cup Cocoa Powder

¾ cup Semi-sweet Chocolate Chips

5 cups Confectioners Sugar

½ cup Milk of choice

2 tsp Vanilla Extract

2 tsp Espresso Powder



  1. In a microwave-safe bowl, melt 2 tablespoons of the butter with the semi-sweet chocolate chips in 20 second intervals until smooth.

  2. In a large mixing bowl, beat the rest of the softened butter with the cocoa powder. Then fold in the melted chocolate, vanilla, and espresso powder

  3. Alternate adding the confectioners sugar and the milk, repeating until all the sugar and milk have been added.

  4. Beat the frosting until there are no more visible lumps of butter and chocolate and the frosting starts to get fluffy.

  5. Place the frosting in an airtight container in your refrigerator until you are ready to use it!


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