Dairy-Free Chocolate Buttercream

Buttercream and Dark Chocolate Orange Drizzle

Everyone knows that I have a baking addiction. It relieves stress and brings me joy. I have also always struggled with a weight problem that has a negative effect on my health. I haven't done much baking in the last year for that very reason and have worked to develop other ways to relieve stress (walking and running being a couple of them). 

But, my youngest daughter had to make an angel food cake as part of her English class (they had to write and give a report on how to do something and bring in a sample of what they had done), which meant that I had 12 egg yolks that needed to be used up. Naturally, I experimented with making a gluten-free, dairy-free devil's food cake that needed to be frosted. Thus, this recipe was born. I couldn't find a highly rated dairy-free chocolate buttercream so I took a regular buttercream recipe and adjusted it to be dairy free (5-minute chocolate buttercream).

Ingredients

• 6 tablespoons Country Crock Avocado plant-butter, softened
• 2 1/3 cups confectioners’ sugar
• 3/4 cup unsweetened cocoa powder
• 1/3 cup extra creamy oat milk
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Directions

1. Beat the butter on medium speed until it is smooth, about 1 minute. You can do this with a hand mixer or a stand mixer with the paddle attachment.
2. Add the confectioners’ sugar and cocoa powder to the bowl and beat until combined. If you're using a stand mixer, slowly stream in the milk and vanilla extract in. If using a hand mixer, add the milk a little at a time mixing in between each addition. Then add the salt and continue beating until well combined, scraping down the sides as needed, about 2 minutes. 
3. Increase the speed to high and beat the frosting for an additional 2 minutes. Use the frosting immediately or store in an airtight container in the fridge. 

Tip: if you are frosting cupcakes, add the buttercream to a large ziptop bag then cut the bottom corner off, and use it to "pipe" your buttercream onto the top of your cupcakes starting at the outside edge and moving inward until your cupcake is covered.