This rich frosting gets its deep, chocolatey color from sifted cocoa powder, balanced with a pinch of salt and a warm hit of pure vanilla extract. It's whipped in stages with a stand or hand mixer until it turns pale, fluffy, and completely smooth, then beaten again at higher speed until it holds a soft, spreadable peak. The texture comes together thick and glossy, easy to swirl onto cupcakes or spread in generous layers across a cake without tearing the crumb. A few careful adjustments during mixing let you dial in the exact consistency you want, whether that's a firmer piping texture or a looser, easy-spread finish. It's a solid frosting to have on hand for a Paleo dessert spread, delivering that classic chocolate-buttercream feel without any fuss.
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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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