Chocolate Buttercream Frosting-No Powdered Sugar Required!
A smooth, creamy, chocolate frosting that requires ZERO powdered sugar!
Let me ask you a question: Is powdered sugar a regular staple in your pantry?
You know, is there always a container of the powdery white stuff sitting there, just in case? I have to be honest, I used to. It was sitting there along with the flour, baking powder and vanilla, but, really wasn’t being used that often.
When it was used, several cups were being used at a time. A little too sugary at times.
Darn yummy, but, sometimes, it was just too much. So, it’s no longer a staple in my pantry.
When it was time to frost last week’s Chocolate Cake, it was time to do a little googling, That’s when I found this treat.(sorry, link no longer available!) It’s smooth, creamy and has an amazing chocolate, butter cream flavor.
Also: NO powdered sugar!
Here are a few things to note:
- Be sure your butter is soft! If it is too cold or hard, the frosting will not achieve a smooth texture.
- After mixing, don’t forget to refrigerate the frosting for at least 15 minutes before using. This will help it set and thicken up a bit. The longer you can let it set, the better.
- Refrigerate any leftover frosting in a covered container.
- This recipe makes enough frosting for: 12 cupcakes or a 9 inch cake.
This Chocolate Buttercream Frosting tastes so amazing, you will not want to make another chocolate frosting ever!
Chocolate Buttercream Frosting-No Powdered Sugar Required
Ingredients
- ½ cup 1 stick butter, softened
- ⅓ cup honey
- ¼ cup unsweetened cocoa powder
- 1 teaspoon vanilla
Instructions
- Beat all ingredients in a mixing bowl until smooth.
- Let frosting sit in refrigerator for at least 15 minutes before using.
- Keeps leftover covered in refrigerator.
Video
Notes
- Be sure your butter is soft! If it is too cold or hard, the frosting will not achieve a smooth texture.
- Prep time includes setting time in refrigerator
Nutrition
Wasn’t a favorite of mine. Was too bitter.
Sorry it didn’t work out for you Kat. Thanks for the feedback!
I am under 14. I have a sweet tooth, so I added in a bit of melted chocholate and sugar and it turned out great! I was skeptical when I saw the consistency of the frosting when I finished mixing it, but the fridge fixed that! It was so good that bolth my brothers loved it, and one doesent even like sweets! Thanks for the recipie!
So glad you guys liked it Isabella! Love the pretzel idea 🙂
I loved it! I’ve told my daughters and all my friends how good and easy it was . Thanks it was great!!!!
So glad you liked it Jill! Thanks for letting me know.
Did you use salted or unsalted bbutter for the icing??
Hi Leigh..I use unsalted.
What if I have no honey
Hi Kayla- I have always used honey for this frosting, so, I can’t say for certain what would work as a replacement. Maybe maple syrup or corn syrup? Let me know what happens!
This is my go-to recipe for chocolate frosting. I love it! I used a tad less honey (1/4 cup), as my kids prefer less of a honey taste. Pipes wonderfully as well. We use to frost & decorate chocolate cake & cupcakes! Thank you for sharing!
I just made this to go on top of some brownies I am making and it is so yummy! I will be saving this and using it again for sure.
So glad it was a hit Sarah..thanks for letting me know!
I’ve made this a few times – fabulous option for many frosting needs! Tonight, I will be using this recipe as the filling for a yellow cake with buttercream frosting – it’s a perfect balance. Would be great on cupcakes, brownies, cookies… great discovery, thank you!
ps. I ran out of vanilla tonight, used 1/4 cup honey and two teaspoons of maple syrup, came out great.
So glad you enjoy it Shannon..love the maple idea!
Try eating it with petzels!
It was a bit bitter for me. Wasnt the best
Turned out great! Used it to go in the middle of my German chocolate cake and put a thin layer under the pecan frosting on top.