2 Ingredient Dairy Free Frosting

My 2 ingredient dairy-free frosting is thick and creamy yet fluffy and full of rich chocolate flavor. No oil or powdered sugar needed. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 2

Total Time 4

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

3/4 cup coconut cream chilled * See notes
1 1/2 cups dairy-free chocolate ** See notes

Instructions

In a mixing bowl, add the chilled coconut cream and set aside. In a microwave safe bowl, add the chocolate and melt in 20-second spurts until melted.
Add the melted chocolate into the mixing bowl and whisk together with the coconut cream until thick and glossy. Cover the bowl and refrigerate for at least two hours, to thicken.
Remove the bowl from the refrigerator. Using a stick mixer, beat together the firm frosting until light and fluffy. Add on top of cakes, brownies, or pipe onto muffins or cupcakes.

Video

Notes

* Chill a can of full fat coconut cream. Remove excess juices and measure out 3/4 cup of the solid cream.

** A chopped up dairy free chocolate bar or dairy free chocolate chips.

TO STORE: The frosting will keep fresh in an airtight container at room temperature for up to 5 hours or in the fridge for 5 days. Let it sit at room temperature briefly to soften.

TO FREEZE: Place leftover frosting in a shallow container and store it in the freezer for up to 2 months. Let it thaw to room temperature, then re-beat until fluffy.

Nutrition