This frosting is for my lovely, very vocal vegan followers! I hear you. Here’s my vegan vanilla buttercream frosting, which can be flavoured with chocolate too. It’s smooth, delicious and can be used for cakes or cupcakes.
400g (2 cups) good-quality dark chocolate chips
50g (¼ cup) unsalted butter
50g (½ cup, packed) brown sugar
250ml (1 cup) thick (double/heavy) cream
Add all the ingredients to a large, microwave-safe bowl and microwave on high, for 20 seconds at a time, mixing well between each interval until smooth.
To thin out your sauce for things like drizzling on cupcake and cakes, simply microwave for 10 seconds at a time, stirring between each interval until it’s thin enough to drizzle.
This sauce can be stored in an airtight container for up to 2 weeks in the fridge.
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