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
A smooth, creamy, chocolate frosting that requires NO powdered sugar!
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/3 cup honey
- 1/4 cup unsweetened cocoa powder
- 1 tsp 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.
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 Information:
Yield:
1.5 cupsServing Size:
1Amount Per Serving:Calories: 1248Total Fat: 94gSaturated Fat: 58gTrans Fat: 4gUnsaturated Fat: 27gCholesterol: 244mgSodium: 735mgCarbohydrates: 105gFiber: 4gSugar: 92gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Chris
Saturday 15th of October 2022
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.
Anastasia
Sunday 27th of December 2020
It was a bit bitter for me. Wasnt the best
Isabella
Friday 4th of September 2020
Try eating it with petzels!
Shannon
Thursday 23rd of January 2020
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.
Erin Table for Seven
Thursday 23rd of January 2020
So glad you enjoy it Shannon..love the maple idea!
Sarah
Monday 5th of August 2019
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.
Erin Table for Seven
Monday 5th of August 2019
So glad it was a hit Sarah..thanks for letting me know!