Chocolate Buttercream

Last weekend I just wanted a cupcake! So to break from tradition I made a chocolate buttercream, I usually do a vanilla, the results were delicious. I have been working with buttercream for a long time now but it was not until recently that I started to experiment with stiffer frosting. The stiffer it is the more vertical you can take it when decorating! If you would like a frosting that is a bit less dense feel free to reduce the sugar by 1/4 to 1/2 cup.
Ingredients:
• 1/2 cup vegan butter at room temperature
• 2 tbsp soy milk
• 1 1/2 tbsp vanilla
• 1/2 cup cocoa powder (dutch processed or regular)
• 3 1/2 cups of confectioners sugar
Directions:
In a stand mixer or with a hand mixer mix butter and soy milk, then add the cocoa powder 1/4 cup at a time, mix well, add the vanilla and mix again. Add the confectioners sugar about 1/2 cup at a time and mix. By the time you add the last half cup of sugar the frosting should be very stiff, if you need to you can add more at this time.
If you are going to be applying the frosting via a pastry bag, it works best at room temperature.

Yum and done!