Cake isn’t really cake without frosting. I like this dairy free chocolate buttercream recipe because it is so simple and straight forward that it is impossible to mess up. It is also ready in under fifteen minutes, which is a huge help when I am in a time crunch. It doesn’t hurt at all, that on top of being easy to make, it is really delicious.
This frosting does double duty as a frosting and filling. I always use this chocolate buttercream with our devil’s food cake. For the Christmas season, I fill our beautiful Yule Log with this dairy free chocolate buttercream.
You can make this frosting ahead of time. Store it in an airtight container in the refrigerator for up to five days. On the day that it is needed, remove it from the refrigerator and allow it fifteen minutes to come to room temperature. Beat the frosting on high for three to five minutes until the frosting is creamy. Fill or frost your cake as needed.
Whatever cake, cupcakes or cookies that you decide to frost and fill with this frosting, you will not be disappointed. Everyone will love it.
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