Vegan Chocolate Frosting

1 . Stage

Melt the chocolate: Melt the chocolate either in 30 second bursts in the microwave (stirring vigorously between each burst) or over a double boiler until the chocolate is mostly melted with some solid pieces still visible. Remove from the microwave or the double boiler, and stir until the chocolate is completely melted. Set aside for 5 minutes to cool, stirring occasionally.

2 . Stage

Mix in the coconut milk: Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.

3 . Stage

Start beating in powdered sugar: Using electric hand mixer or a stand mixer fitted with the whisk attachment, beat in 1 1/4 cup of the powdered sugar a little at a time, followed by the vanilla. Beat until smooth. At this point, the texture should be firm but spreadable and slightly soft. Next you’re going to chill your frosting, but you may need your hand mixer at the very end, so simply set it aside now to save yourself on dishes!

4 . Stage

Chill the frosting: Place the bowl of frosting in the refrigerator for 20 minutes.

5 . Stage

Assess the texture: Remove frosting from the refrigerator and give it a quick whiz with the hand beaters. If it still feels too loose or difficult to pipe or spread, add additional powdered sugar 2 tablespoons at a time. No need to chill after adding additional sugar.

6 . Stage

Frost your cake or cupcakes: Once frosted, baked goods can be stored for up to 2 days covered and at room temperature. The frosting on its own will keep for up to 5 days, covered, and at room temperature, or up to 7 days in the refrigerator.