Cream the vegan butter with an electric hand mixer until pale and smooth. If your vegan butter is too cold and firm, microwave it in 10-seconds bursts until softened.

Add the cocoa powder and mix until well combined.

Mix in the icing sugar in two batches, alternating with the vegan milk. Mix well between additions to create a smooth and creamy icing. If the icing is a bit too stiff for your liking, mix in an extra splash of vegan milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes.

Let’s whip up something delicious…

• Add another tablespoon of cocoa powder for an extra dark buttercream.
• For a mocha buttercream, dissolve 2 tsp vegan-friendly instant espresso in the milk before adding it to the icing.
• For a chocolate raspberry buttercream, mix in 30g of mashed fresh raspberries until combined.
• Use the buttercream as a finishing touch on your favourite vegan cakes, like a vanilla tray bake (add sprinkles for a funfetti finish), or chocolate cupcakes.
• Swirl the buttercream on top of cooled vegan brownies before slicing them for old-fashioned frosted fudge brownies.
• Sandwich between two vegan chocolate snap cookies for beautiful cookie sandwiches.
• And so much more!