Saturday 29 September 2018

Vegan Chocolate Buttercream

Total time: 5 Minutes
Yield: Enough to ice a two-tier cake or 18 cupcakes
  • 225g Icing Sugar
  • 50g Dairy Free Butter
  • 40g Cocoa Powder
  • Splash of Dairy Free Milk
Cooking Directions
  1. Beat the butter lightly until softened, then gradually fold in the icing sugar and cocoa powder.
  2. Once the sugar and cocoa powder is folded in, add enough dairy free milk to make a smooth icing.

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