A few days ago I shared my dairy-free chocolate cupcakes with the promise of sharing the buttercream (can you call it BUTTERcream if it’s dairy-free? what do you think?) to go on top.
As with the cupcakes, this buttercream gets it’s really chocolatey flavour from using a combination of both cocoa powder and real melted chocolate (dairy-free of course) in the mix and as with the cupcakes, you’d have no idea it was dairy-free unless you’re told – it’s delicious.
To get the dairy-free buttercream to have the same smooth texture as regular buttercream, I’ve used a combination of Pure Sunflower (a dairy-free spread) and Stork Baking Block. The Pure Sunflower is quite soft so can be used straight from the fridge, but as with butter, the baking block is hard and so it’s best to leave it out for an hour or so before you plan to use it to allow it to soften, otherwise you’ll end up with lumpy buttercream. I do find it slightly harder to get the lumps out compared to when I use butter, so make sure you beat the two spreads together really well before adding any sugar.
At this point I must say thanks to Midge who blogs at The Peachicks Bakery for recommending the half margarine, half baking block combination (although she uses Vitalite rather than Pure). As regular readers will know, I’m no dairy-free baking expert so if you’re looking for more dairy-free recipes and cooking tips take a look at my dairy-free cupcakes where I’ve got a list of places you can look for more recipes.
If you don’t fancy chocolate buttercream then you could easily adapt my coffee and vanilla buttercreams to be dairy-free by simply switching the butter in the recipe for half baking block and half dairy-free margarine. These recipes also call for you to to add a little milk to the mix to get the consistency right. For this simply switch the milk for a dairy-free alternative.
What You’ll Need
Before you start, make sure you have all of the equipment needed.
NOTE – These are affiliate links which means that if you purchase from Amazon after clicking on one the product links below I may earn a small commission. All of the products linked are ones I use in my kitchen.
Weighing Scales- Measuring Spoons
- Knife – to cut the butter
- Something to melt the chocolate in – either a bowl in the microwave, small saucepan, or bowl over a small saucepan.
- Electric Mixer (or a bowl and hand mixer or wooden spoon)
- Sieve
- Piping Bags – if you’re planning on piping the cupcakes
- Piping Nozzle – To pipe the cupcakes as shown in the pictures you’ll need a JEM 1B nozzle.
Dairy-Free Chocolate Buttercream
INGREDIENTS
- 125 g dairy-free margarine - I use Pure Sunflower
- 125 g baking block - I use Stork – soft, at room temperature
- 250 g icing sugar
- 150 g dairy-free dark chocolate
- 40 g cocoa powder
- ¼ tsp vanilla extract
INSTRUCTIONS
- Break the chocolate (150g) into pieces and melt it (either using short bursts in the microwave – stirring regularly, over the lowest possible heat in a saucepan – stirring constantly, or in a bain marie – stirring constantly).
- Once melted remove it from the heat and pour into another bowl (this will help it to cool as it needs to be back to room temperature before mixing with the buttercream).
- Beat together the dairy-free margarine (125g) and baking block (125g) until soft (it can take a bit of time to get it really smooth but persevere to ensure you get perfect buttercream). Add the vanilla extract (¼ tsp), cocoa powder (40g) and icing sugar (250g) and beat until fully combined (it’s easier to avoid the cocoa powder and sugar flying everywhere if you add it a spoonful at a time).
- Once the chocolate has cooled to room temperature (DO NOT add the chocolate when it’s still warm as it’ll melt the butter and your buttercream will end up too runny) pour it into the buttercream and beat until fully combined. You should find that the buttercream is soft and spreadable.
- Your buttercream is now ready to use.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Free From/Suitable For…
- Suitable for Vegetarians and Vegans
- Dairy-Free
- Egg-Free
- Gluten-Free
- Nut-Free
- Soy-Free
The ingredients for this recipe are easily available free from all these allergens. However, please ensure you double-check allergen information for all ingredients.
Claire Line says
Hi, you say this is dairy free? However there is buttermilk (milk) in stork?
Charlotte Oates says
It’s not stock in a tub, it’s stork baking block which is suitable for vegans.
Sandra says
Hello! I would like to ask something. Does this buttercream have to be refrigerated in order to not go bad? Can it stay at room temperature? If so, how long?
Charlotte Oates says
Ideally you should store it in the fridge, but as long as your room isn’t too warm it’ll be fine at room temperature for about 5 days (I always keep mine at room temperature except in the middle of summer as I have a tiny fridge and no room and it’s always fine).
CKB says
Tried this recipe buttercream for my son’s birthday cake and it was absolutely lush. I usually only use ‘Pure’ Butter which as you mention does come out very soft, using the Stork made a huge difference. Thank you for this, I will be keeping a hold of this recipe for future use.
Terri Statham says
Amazing. This tastes nicer than my usual buttercream. I’ve also tried making the dairy free cup cakes. I’m just waiting for them to cool before I put this buttercream on and try them. I hope they taste as good. This is so yummy. Can I ask how long the dairy free cakes/buttercream will last? Many thanks fur sharing. Seriously deliscious.
Charlotte Oates says
They’ll last for about 5 days in an airtight container.
Tracey says
Hi! I have been looking for a dairy free buttercream for so long for my niece who cannot have dairy. Your recipe looks amazing but just concerned is the baking block100% dairy free?
Charlotte Oates says
You’d have to check the pack of the one that you use. I use Stork Baking Block which is described as suitable for vegetarians and vegans and makes no mention of “may contain dairy” on the packaging.
Tracey says
okay Great thank you!! So unsure as I’ve never needed to check before lol
Charlotte Oates says
I completely understand. I always triple check everything if I’m baking for anyone with allergies as I worry about including something accidentally. It’s worth always checking labels even for products you’ve bought before, as sometimes product recipes can change and allergens can sometimes be present where they haven’t been before.
Charlotte Oates says
Note that it is NOT the same as the Stork margarine that you get in tubs which does contain dairy.
Rupi says
Hi! I have tried this buttercream and it is absolutely divine! Thank you for sharing. I just wanted to ask if I can turn this into chocolate orange buttercream? If so how much orange extract would I use? Do I replace the vanilla or would I need both? Many thanks in advance!
Charlotte Oates says
You can, leave out the vanilla extract and replace it with 1/2 tsp of orange extract.
Kelly says
Oh my what a perfect recipe! Creates the ideal buttercream, but it’s so simple to make! It’s now my go-to recipe, will never look back!
Steph says
Hi Could you please tell me what baking block is? Thank you so much!
Charlotte Oates says
It’s this. Other brands are available too.
clare says
Hi. Can you tell me why you use a mix of dairy free marg and baking block. Why not just all dairy free marg? Whats the advantage of the baking block? Many thanks! From a Mum of a Dairy Free and Soy Free Toddler …..
Charlotte Oates says
It helps get the buttercream to the right consistency so it hold its shape well when piped. Margarine by itself would work but your buttercream would be softer.