What makes this chocolate frosting recipe so easy? It uses just a few ingredients! Dairy free 3 ingredient chocolate frosting is decadent, and super easy to make with a mixer. I’ll walk you step by step how to make this easy chocolate frosting recipe that will impress your friends and family!
Dairy Free 3 Ingredient Chocolate Frosting Recipe
Anytime I need a chocolate frosting, this is my go-to recipe. It is made with no butter, no shortening, and no powdered sugar. Not your typical buttercream frosting.
Instead, it is made with coconut cream, which keeps it dairy-free. You can also swap in heavy cream if dairy is okay.
You won’t find a better rich chocolate flavor frosting recipe that is as easy to make!
The steps are simple.
- Melt chocolate chips and coconut cream together.
- When fully melted, stir in the vanilla.
- The next step is important – chill the melted chocolate until solid!
- Once the chocolate is no longer liquidy, whip with an electric hand mixer or stand mixer until you get a fluffy texture, and enjoy the easiest recipe for chocolate frosting!
NOTE – Make this a 2 ingredient chocolate frosting by omitting the vanilla extract!
What kind of chocolate chips to use?
The majority of the flavor comes from the chocolate chips. If you love a deep, dark chocolate flavor, go for dark chocolate chips.
If you’re wanting a more milk chocolate flavor, opt for milk chocolate.
And if you’re looking for something in the middle, semi-sweet chocolate chips are for you!
You can also use a mixture types of chocolate chips.
Use what you have, and have fun with it!
Simple ingredients you need for 3 ingredient chocolate frosting
Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.
How to make homemade chocolate frosting
Step 1: Over a double boiler, add the chocolate chips and coconut cream. When the chocolate begins to melt, stir in 30-second intervals until it looks smooth and almost like a chocolate glaze. Stir in vanilla extract.
Step 2: Pour the melted chocolate mixture into a shallow dish, and chill in the fridge or freezer until solid. It will take 2-4 hours, depending on how cold it gets, and how large or small the dish is.
Step 3: When the chocolate is solid, you’ve made ganache! Scoop it out into a large mixing bowl or electric mixer bowl. Using a whisk attachment, whip the frosting until fluffy. You’ll need to scrape down the sides of the bowl a few times to ensure you get to the desired consistency and no solid chocolate is stuck on the side. This frosting is fluffy, thick, and does not give you super stiff peaks.
Step 4: Spread on a room temperature bundt cake, layer cake, sheet cake, or cupcakes!
NOTE – If you store your frosted cake in the fridge, the chocolate color will darken. This is normal and okay. That is simply the chocolate hardening slightly. When you remove the cake from the fridge and it comes to room temperature, it will lighten back up!
Watch me make chocolate ganache frosting
The full how to video can be watched below, or on my YouTube channel!
What goes well with this delicious frosting recipe?
Pair this recipe with my secret ingredient chocolate cake (it’s made with black beans and is incredible!).
Try it with gluten free triple chocolate cake for the ultimate chocolate factor.
Top flourless chocolate sweet potato muffins with this frosting and make them into irresistible chocolate cupcakes!
Or a favorite way – spread it between 2 chocolate chip pretzel cookies for an amazing cookie sandwich or use it with my green whoopie pies!
How to store leftover frosting
Once the frosting is made and whipped into a smooth frosting, it can be stored in the fridge or at room temperature.
For best results, make it the day of and keep at room temperature until you frost the cake.
You can store leftovers in an airtight container. Give it a quick re-whipping before using to bring it back to fluffy texture.
Substitutions
Below you’ll find a list of substitutions that will work well in this dairy free chocolate frosting recipe.
If you try something different out, please leave a comment below letting us all know how it turned out!
Dark chocolate chips – As noted above, use any type of chocolate chip that you enjoy. You can also use chocolate bar or chocolate chunks!
Coconut cream – Heavy cream or butter is a 1:1 substitute with coconut cream. If you’d like to use coconut milk, you’ll want to reduce the quantity to ⅓-1/2 the amount used, or else you will have too runny of a frosting to whip up.
Vanilla extract – Mint extract, orange extract, or almond extract would all be great substitutes here!
More favorite recipes you’ll love
- Black bean chocolate cake
- Gluten free triple chocolate cake
- Applesauce cupcakes with cream cheese vanilla frosting
- Honey vanilla buttercream frosting
3 Ingredient Chocolate Frosting – Dairy Free & Vegan!
Ingredients
- 1 cup coconut cream
- 2 cups dark chocolate chips
- 1 tsp vanilla extract
Instructions
- Over a double boiler, add the chocolate chips and coconut cream. When the chocolate begins to melt, stir in 30-second intervals until it looks smooth and almost like a chocolate glaze. Stir in vanilla extract.
- Pour the melted chocolate mixture into a shallow dish, and chill in the fridge or freezer until solid. It will take 2-4 hours, depending on how cold it gets, and how large or small the dish is.
- When the chocolate is solid, you’ve made ganache! Scoop it out into a large mixing bowl or electric mixer bowl. Using a whisk attachment, whip the frosting until fluffy. You’ll need to scrape down the sides of the bowl a few times to ensure you get to the desired consistency and no solid chocolate is stuck on the side. This frosting is fluffy, thick and does not give you super stiff peaks.
- Spread on a room temperature bundt cake, layer cake, sheet cake, or cupcakes!
Nutrition
If you try this best chocolate frosting recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!
XO
Heather
