This chocolate buttercream is perfectly smooth, rich, and creamy. It combines chocolate ganache with chocolate buttercream for maximum chocolate flavor. I use it in my Ultimate Fudgy Chocolate Cake recipe, but it would be delicious on vanilla cake, cookie butter cupcakes, or just by the spoonful.
What makes this buttercream so perfect:
- It combines classic buttercream with chocolate ganache for the most delicious, rich frosting
- It’s easy to make with just six ingredients!
- It’s silky smooth – it looks gorgeous on cakes and cupcakes
Ingredients for this Chocolate Ganache Buttercream
Vegan buttery sticks: These are the base of this buttercream. You should use vegan butter sticks rather than margarine from the tub for the best consistency. You’ll want to soften your butter at room temperature for about two hours before using.
Powdered sugar: This creates structure and adds sweetness to the buttercream.
Unsweetened cocoa powder: This adds chocolate flavor and structure to the frosting. I typically use unsweetened natural cocoa powder, but you can use dutch process cocoa powder as well.
Non-dairy semi-sweet chocolate: This is used in the chocolate ganache. I recommend using a high quality chocolate bar for the best outcome, but you can also use chocolate chips if desired.
Non-dairy milk: You’ll use this both for the chocolate ganache and to smooth out the buttercream. I prefer soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.
Vanilla extract: This adds a delicious rich flavor to the buttercream. You should use pure vanilla extract for the best flavor.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making buttercream. It helps fluff up the butter and get the smoothest buttercream. I like to use my flex edge beater attachment, which scrapes the sides as it mixes.
Rubber Scraper: You’ll want one of these to scrape the sides of the bowl as you mix. I also like use it to stir my buttercream a bit by hand to remove air bubbles before using.
How to make this buttercream
- Make and cool the ganache. Add the chopped chocolate to a heat resistant bowl. Pour the non-dairy milk into a separate heat resistant bowl. Microwave the milk until hot but not boiling, then pour it over the chocolate. Let sit for around three minutes, then stir to combine. It should be smooth and creamy. Set aside until it comes to room temperature – you can place in the fridge to speed up the cooling process.
- Beat the butter. Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until it’s light and fluffy.
- Mix in the powdered sugar, cocoa powder, and vanilla. Add the powdered sugar, cocoa powder, and vanilla extract to the butter and beat until combined.
- Mix in the cooled ganache. Once the ganache has cooled, add it to the buttercream. Beat again until combined and fluffy. Stop beating to scrape the sides as necessary.
- Add extra non-dairy milk or powdered sugar, as necessary. If the consistency is too thick, mix in more milk, 1/2 tablespoon at a time, until the desired consistency is reached. If the consistency is too thin, mix in more powdered sugar to thicken.
- Remove air bubbles. To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
- Use as desired. Either place in an airtight container in the fridge until you use or spread on a cake, swirl on top of cupcakes, or use as you’d like!
Tips and tricks
Softened butter: You’ll want the butter to be softened when making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
Make right before using: Make the buttercream right before you plan on using it for the best outcome. You can make it in advance, though, if desired. Keep in the fridge in an airtight container until you use it, then bring to room temperature and beat again to get the proper texture.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Chocolate Ganache Buttercream
Ingredients
Chocolate Ganache
- 1 (4oz) bar (113g / ~3/4 cup chopped) non-dairy semi-sweet chocolate
- 1/2 cup (120mL) non-dairy milk
Chocolate Buttercream
- 1 cup (2 sticks / 227g) vegan butter*
- 4 cups (480g) powdered sugar
- ½ cup (50g) unsweetened cocoa powder
- ½ tablespoon (8mL) pure vanilla extract
- Extra non-dairy milk or powdered sugar, as needed
Instructions
- Make the ganache: Add the chopped chocolate to a heat resistant bowl and set aside. Add the milk to a separate heat-proof bowl and microwave until hot but not boiling. You can also do this in a small saucepan. Pour the milk over the chocolate and let sit for about three minutes, then whisk until smooth and creamy. Set aside to cool until it reaches room temperature (you can place it in the fridge to speed up the cooling process).
- Make the buttercream: Place the softened butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat until light and fluffy. Add the powdered sugar, cocoa powder, and vanilla extract and beat again until combined. Add the cooled ganache to the mixture and beat again until light and fluffy, scraping the sides as needed. If the consistency is too thick, mix in more milk, 1/2 tablespoon at a time, until the desired consistency is reached. If the consistency is too thin, mix in more powdered sugar to thicken. To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
- Use as desired! This can be frosted or piped on cakes, cupcakes, or cookies.
Notes
- Vegan Butter: I recommend using vegan buttery sticks for the buttercream rather than margarine from the tub.
- Softened Butter: Soften the butter before making this buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
- Non-Dairy Milk: I recommend using soy or oat milk because of their flavor and thickness, but you can use your favorite non-dairy milk.
