Dairy-free Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
I love a recipe that takes 15 minutes to make and completes cakes and baked goods with simple elegance. This buttercream or icing (as I call it) is so easy to make and suits those of your loved ones who cannot have dairy. Whip it up and either pipe or spread it on to cakes, slices or muffins for a chocolatey good time. This is perfect for adding on to my Vegan Chocolate Cake, paired with chocolate petal decorations.
Can I make this buttercream with normal butter?
Karawhuia – go for it. This recipes works so well with whatever you have at home. If you want to use normal pata (butter), just soften it and use exactly the same amount of Olivini that I have used. You could also use a tiakarete miraka (milk chocolate) instead of tiakarete parauri (dark chocolate) or whatever your taste buds need for the moment.
Dairy-free Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
Ingredients
Dairy-free Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
- 130 g tiakarete parauri (dark chocolate, 50%)
- 150 g olivani (or normal softened butter)
- 1/4 C kōkō (cocoa)
- 1 tsp wanira (vanilla)
- 1 C puehu huka (icing sugar)
Instructions
Dairy-free Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
- Cut the tiakarete parauri (dark chocolate) in to small pieces. Gently melt it in a bowl sitting over a pot of barely simmering water. Or melt it in the microwave for 30 second bursts, mixing well after every 30 seconds. Set aside to cool slightly.
- Add the olivani (or butter), kōkō (cocoa), wanira (vanilla) and puehu huka (icing sugar) to a large bowl and whip on high for a few minutes until light and fluffy.
- Add the cooled tiakarete (chocolate) and whip again until a thick chocolatey buttercream appears.
- It is now ready to use for whatever deliciousness awaits you!
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