Cocoa Buttercream Icing, vegan
 
 
:
: Dessert, vegan
Ingredients
  • ½ cup Earth Balance brand vegan butter
  • ⅓ cup unsweetend cocoa powder, Hershey’s Special Dark or Dutch-processed
  • 1½ cups confectioner sugar
  • ½ teaspoon instant coffee powder
  • 3 tablespoons beer (leftover from the cupcake recipe) or non-dairy milk
  • 1 teaspoon vanilla extract
Instructions
  1. Beat the butter in a stand mixer with a whisk attchment, reduce speed and add the cocoa powder, sugar and coffee powder.
  2. Whisk in the beer and vanilla.
  3. If the mixture is too stiff add a bit of beer, if it is too thin add a bit more sugar.
Recipe by phoebe's pure food at https://www.phoebespurefood.com/vegan-chocolate-vanilla-porter-cakes/