Chocolate Buttercream Frosting

Prep: 5 mins
Frosts 1 large cake or 24 cupcakes
Serves 12

This frosting is so delicious, I can eat it with a spoon and absolutely love it on top of the Chocolate Blackout Cupcakes.  This rich, creamy, chocolatey frosting is the perfect topping for anything needing an extra kick of sweet chocolate.  It only takes 5 minutes to whip up and stores well in the fridge for days.  The Madagascar Vanilla Bean paste is SO good in this recipe but regular vanilla extract works just fine as well.  If you want this frosting to set up more firm, simply substitute melted coconut oil for part of the plant milk and it will harden to firm in the fridge after a few hours. 
  

Ingredients:
2 ⅔ cups Powdered Sugar Swap
⅔ cup cocoa powder
½ teaspoon salt
⅓ cup Butter Swap
1 tablespoon vanilla bean paste or vanilla extract
¼ cup unsweetened plant milk (plus more to consistency)

Directions:

Mix the Powdered Sugar Swap, cocoa powder and salt until well incorporated and no lumps remain.  Add the Butter Swap, vanilla and plant milk.  Use an electric hand mixer and whip until smooth adding plant milk a little at a time until perfect consistency is reached.  Frost your favorite cake and store covered in the fridge.