Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Chef Sara
Sara Boan, Chef, joined the Sanctuary staff in 2016 and has been developing recipes and sharing her passion for vegan cooking ever since. She teaches award-winning year-round vegan cooking classes at The Homestead and leads food demos for weekend tour visitors in the spring, summer and fall. When she’s not teaching, Sara is most likely spending time with her partner, snuggling with her rescued kitties or enjoying a cup of freshly brewed oolong tea.
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Chocolate Buttercream Frosting

By Chef Linda

Few foods elicit guilty pleasure like licking the remnants of something sweet and gooey left in a mixing bowl. Yes, in a pinch, cookie dough or brownie batter will do the trick. For me however, it's frosting. Frosting is sublime in its solitary form, without the trappings of cake or cupcakes, paired only with a spoon or a finger. This vegan Chocolate Buttercream Frosting is so luscious, rich and addictive, you too, might find yourself whipping up a batch and "forgetting" to make the cake.

In most cases, I find that vegan butter substitutes, like Earth Balance, are a perfect substitute for butter. While neither is particularly healthy, at least this version is cholesterol and cruelty-free.

Go on, grab a spoon and dig in.

Ingredients

 1 cup vegan butter substitute (like Earth Balance)
 1 ½ cups powdered sugar
 ¼ cup cocoa powder
 1 ½ teaspoons vanilla
 ½ cup vegan semi-sweet chocolate chips, melted*
 2 tablespoons non-dairy milk

Directions

With a stand or hand blender, beat vegan butter until light and creamy. Slowly add in the powdered sugar and blend till combined. Add in cocoa powder, vanilla and melted chocolate chips. Blend to combine and add non-dairy milk a little at a time to achieve soft, spreadable consistency. (*Melt chocolate chips in a microwave or in a double-boiler, then let cool slightly before using.)

Chocolate Buttercream Frosting

Chocolate Buttercream Frosting

DifficultySuper Easy
YIELDS
About 2 cups

INGREDIENTS

 1 cup vegan butter substitute (like Earth Balance)
 1 ½ cups powdered sugar
 ¼ cup cocoa powder
 1 ½ teaspoons vanilla
 ½ cup vegan semi-sweet chocolate chips, melted*
 2 tablespoons non-dairy milk

DIRECTIONS

With a stand or hand blender, beat vegan butter until light and creamy. Slowly add in the powdered sugar and blend till combined. Add in cocoa powder, vanilla and melted chocolate chips. Blend to combine and add non-dairy milk a little at a time to achieve soft, spreadable consistency. (*Melt chocolate chips in a microwave or in a double-boiler, then let cool slightly before using.)

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