Melted dairy free chocolate and cocoa powder team up here for a frosting that's deeply chocolatey without being overly sweet, while softened dairy free butter whips up into a base that's pale, fluffy, and ready to hold air. A two-stage addition of sifted powdered sugar keeps the texture smooth rather than grainy, and a touch of vanilla and salt rounds out the flavor so it never tastes flat. Beaten to soft peaks, this frosting spreads like a dream over cakes and cupcakes, holding its shape with a glossy, luxurious finish. Since there's no egg in the mix, you can lick the spatula guilt-free and let kids help with the mixing bowl. It's an easy make-ahead frosting that pipes beautifully and keeps its texture at room temperature, and it's a solid choice for an egg free kitchen.
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Place the chopped dairy free chocolate in a small saucepan over the lowest heat setting, stirring constantly, until just melted and smooth, about 2–3 minutes. Remove from heat and set aside to cool for 10 minutes, until no longer warm to the touch.
In a large mixing bowl, beat the softened dairy free butter with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes.
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