Cocoa Buttercream Icing, vegan
: phoebe's pure food
: Dessert, vegan
- 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
- Beat the butter in a stand mixer with a whisk attchment, reduce speed and add the cocoa powder, sugar and coffee powder.
- Whisk in the beer and vanilla.
- 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/
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