Dairy-free Chocolate Buttercream - Pani Reka Tiakarete Kore-Miraka

A chocolate buttercream that glides easily on to any baked goods. A dairy-free version or normal butter version is all here in one simple recipe.

Keyword Buttercream, Chocolate buttercream, Chocolate buttercream nz, Chocolate icing, cinnamon buttercream nz, cream cheese and white chocolate icing nz, dairy free buttercream recipes, dairy free buttercreamnz, Dairy free cake, dairy free icing nz, dairy free icing recipes, Dairy-free, Dairy-free baking, Dairy-free chocoalte buttercream, Dairy-free chocoalte icing, Dairy-free icing, Dairyfree buttercream, Dairyfree chocolate buttercream, Dark chocolate buttercream nz, Easy buttercream, easy buttercream nz, kai, te reo baking, te reo Māori, te reo maori baking, vegan buttercream, vegan buttercream nz, vegan cake, Vegan chocolate cake, vegan icing, vegan icing nz

Prep Time 15

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!