omg! So I’ve decided to try and follow a recipe, and have used the one my Mum makes. I gave this recipe a shot, and while it is obviously more labor intensive than American buttercream (honestly, it would have been faster to just go to the closest store and buy some PS), it worked. Welcome to Foxy Folksy and I hope you enjoy reading and sampling our recipes as much as I enjoyed making them for you! Thank you! Whip this up and if … hey! Method Love this recipe, but have you ever thought of making a video for this? since this involves the making of a pudding can you tell me if i can keep this cake for more than 24 h without a fridge? He took some whipping cream, and some sugar-free chocolate pudding mix and whipped it all together. I got compliments on the cupcakes and the frosting. As an Amazon Associate I earn from qualifying purchases. Hi, thanks for sharing your recipes. Below is the cake I made using this Chocolate Buttercream Frosting recipe (Variation 1). I think it should work with other flavors as well. The thing is I know a really good (probably the best), I personally find American buttercream tooth-achingly sweet and I usually end up with a slightly gritty texture (from the powdered sugar) which is fine for other people, some actually like it. Melt the chocolate over low heat and then pour into a mixer bowl, let cool slightly. It is very light and fluffy, with a mousse-like consistency. Hubby said the frosting tasted better the next day. Not so sweet and texture is just reat! Thanks for the great review.. Easy, No-Bake Icing. it takes 14 little packages to make 1 tablespoon. But I have a hankering for chocolate cake and after getting it right I don't think I'll ever use anything but ermine to frost cake - this looks perfect! Intense dark chocolate can be too bitter for children so use a less strong one instead. The first variation is great for frosting cakes as it is sturdier and the latter for cupcakes because of its lightness and fluffiness. Before you want to use it, allow the buttercream to come to room temperature and mix briefly until smooth and creamy again. The first variation is with cocoa powder added at the end, while with the second, it was added in the beginning to make chocolate pudding. Recipe GirlÂ®© 2020 , All Rights Reserved. Chocolate Frosting with Cocoa Powder and Powdered Sugar. Im sorry, but this has to be the nastiest recipe I have ever used. To me, it is easily the best cupcake frosting. i had absolutely no icing sugar and didnt know what to do! We did a big grocery run but forgot powdered sugar, so my google search for chocolate frosting sans powdered sugar led me here. I personally find American buttercream tooth-achingly sweet and I usually end up with a slightly gritty texture (from the powdered sugar) which is fine for other people, some actually like it. It is a bit denser and darker than the (cupcake frosting) second variation. Everyone commented on how it wasn't as sickly sweet as most frosting are. Hi Bethany, you refrigerate it if you are not using it immediately. I have rice bubbles and cocoa. Using an electric mixer, beat on medium speed and add the butter, splenda, cocoa powder, and extracts. As stated, it's not as sweet as the American version, but it is still sweet enough. Please check your email for a confirmation of your subscription. You might want to add some powdered erythritol or powdered Truvia (stevia + erythritol) to it. You have a spongy and moist cake with a mound of perfectly swirled, creamy buttercream or a layer of thickened, glossy icing (and for those who didn’t know, frosting and icing a Sooo, while it’s obviously not the ‘healthiest’ of icings out there, I LOVE the fact that there’s no added sugar in it – because all of the recipes that I didn’t use (because I didn’t have icing sugar) were calling for 2+ cups of icing sugar – which is kind of a … I hope the recipe is worth the tree that was sacrificed. And I think the kids are into something there. Hi Bless, thanks for the great review. x. Enjoy over 3,000 recipes, entertaining tips, and travel adventures! Great to hear that it is a hit, Toni! I used truvia baking blend and blended it until powdered. I have come up with a tasty gluten free brownie but now a few of the seniors want to try it but they are diabetics. Hi Fiona, glad this recipe was able to help you out in these difficult times. How to make Black Tapioca Pearls for Bubble Tea (Milk Tea). Thank you for posting your great recipe. You are most welcome, Tracy. Copyright © 2014 - 2020 Foxy Folksy All Rights Reserved. We weren't sure the Two Ingredient Sugar-Free Icing … No really, that's all he did to make Two Ingredient Sugar Free Frosting. I know, Anne! After taking out from the fridge, you mentioned to bring it to room temperature and mix it before piping. No powdered sugar needed. Well, I ended up wasting 11 pages of paper and ink to get one page of the recipe. This recipe is enough generously frost about 12 cupcakes or a two-layered 8-inch cake. I’m not a big fan of baking w/ splenda, but it seems to be the only solution when trying to come up w/ low sugar recipes. Here’s a chocolate frosting recipe that isn’t sugar free: https://www.recipegirl.com/chocolate-buttercream-frosting/. I can not resist and help myself whenever I make this frosting.. . If you follow this recipe, you will end up with the perfect chocolate icing … Stir the sugar with a spatula. Add the milk and whisk until dry ingredients are completely dissolved. Excited to try it out! So delicious and I received lots of compliments . We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I made it without cocoa and kept it just plain buttercream to frost a chocolate cake. Try this Chocolate Buttercream Frosting. Thank you so much for sharing! I am sure it is because of the unsweetened chocolate that has to be used. Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog RecipeGirl.com in 2006, which houses over 3,000 original and adapted recipes. 1/3 cup heavy whipping cream Try cutting the amount of Splenda to one tablespoon, and add to suit your taste. Sample the icing while mixing it to see if it's sweet enough; add more sugar gradually, if needed. 1 teaspoon pure vanilla extract I though I was a traditional chocolate buttercream girl, but this recipe opened my tastebuds. Yours was perfect. Slowly whisk the cream into the cooled, melted chocolate. If you've ever had whipped cream icing on cakes bought from stores and enjoyed it, you'll love this. I tried this recipe for your ermine icing and it is fabulous! Hi Stella, I am not so sure because it is softer than regular buttercream. I will make this my go-to recipe for frosting from now on. Sugar Free Chocolate Buttercream Frosting made low carb, gluten free, grain free and with just 3 fabulous ingredients! In a saucepan, melt butter and brown sugar over medium heat. Hi i made this recipe and it sure is better buttercream since its not too sweet... but may i ask if i can add cream cheese in it ... lets say half butter half cream cheese... will it be sturdy to coat a two layer 8 inch cake... im worried that if i put cream cheese it will be runny already... hope to hear your expert advise... by the way thank you for this frosting recipe. However, it was a hit. Hi Liz, it is mine too...never going back to American or even Swiss buttercream if I don't have to! Thanks for the great review! With an electric mixer, whip egg whites, vanilla extract and sugar until stiff peaks form. I did not have the heavy cream and used 1/4 c. raw milk instead. Will be my go to method from now on. Quite easy to make and that taste! But for those people (like me) who are not a big fan of American buttercream, you should definitely try Ermine Icing. is there any kind of a sugar-free frosting that does not have the bitter taste? it gets rid of the bitter taste, but then you have the after taste from the Splenda. I've made American buttercream and Swiss meringue buttercream before. I made this frosting for a yellow cake. But for my cake, I added cocoa powder to make chocolate frosting. For colored icing, omit the chocolate and use a gel coloring. I may try adding just a touch of honey to see if it adds sweetness. I'm not sure what I did wrong. Hi Tara, you are welcome and glad our recipe helped you out. We too are housebound. My husband was thrilled with it, too. Just wanted to comment and say there is a whole world of sugar substitutes out there, just google it. Next, add the unsweetened cocoa and beat the mixture for 2 minutes until it gets fluffy. I got to the saucepan part and I followed the directions EXACTLY. It’s fixed now. It's really fluffy mike a chocolate mousse but richer. Hi GC, Yes, it should be enough for your cake. If using milk chocolate be careful when melting as this type of chocolate is less stable than the darker. I may try it for Easter, because I am on a diet now. Hi Christie, glad you found our recipe and that you liked it. I'll be making again! 1 teaspoon unsweetened cocoa powder *I chopped up the chocolate, placed it in a glass dish and melted it in the microwave. Thanks for the great comment and 5 stars, Susan. Is that supposed to happen? Could it be adapted for different flavours do you think? The flavor was was not heavy, but not light. This was the best frosting I have ever had! but I NEED HELP. Hi Gemma, you could try it, but use good quality cream cheese, not the spreadable one too. Hi Sheanne, it also involves butter so if exposed in a warm surrounding, it would also melt. 4 tablespoons granulated splenda (6 of the little packets) This chocolate buttercream frosting is best for cupcakes. I don’t want this to sound like it will, but the frosting was so bitter, it went down the garbage disposal. Do you think you could forget the splenda? Happy to hear you like it too... Hi Amna, it means you can store it in the fridge up to 7 days as a suggestion, longer than that it may not be good anymore. Can diabetics eat Truvia? Basic Chocolate Icing Recipe | Chelsea Sugar | Chelsea Sugar The first variation is great for frosting cakes as it is sturdier and the latter for cupcakes because of its lightness and fluffiness. The Dutch chocolate has a really rich flavour. Required fields are marked *. I have a question though.. This recipe is just what I needed! My only struggles is the icing, I love the texture of this recipe but how can I tweak it to be a bit less Splenda tasting? Muchas gracias, me alegro de que te guste! You can even add a drop or two of black food coloring to darken the buttercream frosting just a tiny bit. Can melted chocolate baking bar be substituted for the cocoa powder, if so, would any recipe adjustments be necessary? Above is how your butter should look like after beating it for five minutes with electric mixer. I’m not allowed to use any other recipe for chocolate frosting now. Add the pudding one tablespoon at a time, mixing well after each addition. 3. The consistency is wonderfully smooth. But for those people (like me) who are not a big fan of American buttercream, you should definitely try. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream. Hi Kat, use unsalted butter or skip the salt. Just no icing sugar.Can you do it with just melted chocolate and rice bubble? Just another lesson in patience learned and hopefully you'll get it next time. So great to hear that Mick!Thanks for the great review! It is a bit denser and darker than the (cupcake frosting) second variation. Question, can I refrigerate about 30min-1hr the piped buttercream frosting before I pipe it in the cupcakes,so it won't melt as I will give it as a gift for my cousin's birthday.Hope to hear from you!Thanks! I would actually recommend piping the frosting in the cupcakes and refrigerate them. Lori now spends her days creating family-friendly recipes for entertaining and every day. Below is how it looks like after combining the pudding and butter together. Put it on a sheet tray covered with Seran wrap, as suggested, and put in the freezer until desired temp. It tasted amazing! Will see how it goes when I frost it tomorrow. Made it for the first time tonight. Should the butter be salted or unsalted? So tasty Please let me know what I might have done wrong. It’s quick and easy to whip up to the same consistency as royal icing. It would NOT boil or anything even though I had it on the right temperature, nor would it thicken. Unfortunately for me, Splenda’s my only option – can’t use ANY of the other ones due to chemical sensitivities, and I’ve had strange issues with stevia. Also, can I add some shortening? It would be a lot easier. You can use 4 tablespoons of baking splenda or 6 of the little packets that you see in restaurants. Your email address will not be published. It is a bit more work but definitely easier than Swiss Meringue Frosting. Another option is to increase the vanilla… I find that it amplifies the “sweet” taste without adding calories, and can allow you to cut back on sugar in a recipe if it’s done in the right proportions. Finally, found thsi frosting w/o the powdered sugar in it. cousins just ate the pudding straight up . You can try to increase the temperature a bit but watch that it does not get burn so stir it regularly. So you need to use 56 packages. I too had a cake to decorate and in the crisis, could not get icing sugar or fudge frosting. It held well when I use to frost cakes and cupcakes. Subscribe to receive all new recipes for dinners, desserts, breakfast, and more delivered right to your inbox! If you prefer a bit sturdier version to use for cakes, add the cocoa powder in the end instead of adding it to the pudding. Although it involves a bit more work but definitely easier than Swiss Meringue Frosting. Try this Chocolate Buttercream Frosting. Transfer … This tastes just like chocolate mousse! 2. 1. 1/2 cup unsalted butter, softened Do you have to use an electric mixer for this recipe, or could you whip the butter by hand? Sure we have mousse cakes here but I am just worried about the handling from the time the cake will be picked-up up to the time that it will be served. Thanks Bebs for your fast response. As many people comment in here, this recipie is amazing. Melt the butter and add the melted butter, whole milk and also vanilla essence to the heavy cream mixture in the bowl. Love this frosting too! Icing sugar, or confectioners’ sugar, is a staple in most icing recipes, and it can be difficult to find dessert toppings that don’t contain this type of sugar. I was just wanting to ask what to do if I've cooked the pudding for too long? Happy that you and your daughter like it, Heather! Stir until sugar is dissolved, then … 2 ounces unsweetened chocolate, melted and cooled (can use the Baker's or Ghirardelli 1-ounce squares) hey there. Love love love this frosting! super liked this one! I have to say this worked perfectly and tastes delicious, thanks for a great recipe. If you want to print it, copy and paste to a Word doc first. I thought the icing was not great on its own, but when it was used (in moderation) to top the cupcake, it was okay. I actually ended up with two variations. First of all, thanks for sharing this recipe! i just wanted to say thank you for the recipe! Hi Alethea, sure you can but it may need a lot of effort to get the right consistency and fluffiness and you have to work fast or the butter will melt. American buttercream is the easiest to make but it can be too sweet. My 12 year old daughter and I made this one evening. I loved this frosting! I can't seem to find Icing sugar ANYWHERE and I've been looking for a recipe like this for soo long! Chocolate- Dipped Espresso Shortbread Cookies, No Bake Patriotic Hot Fudge Cheesecake Trifles, Irish Cream Cupcakes w/ Bailey’s Buttercream Frosting, https://www.recipegirl.com/chocolate-buttercream-frosting/, https://www.recipegirl.com/2012/04/10/chocolate-wedding-cupcakes/. Then remove from heat, add vanilla extract and continue whisking for another minute. I'm not big on baking and cooking w/ splenda, but I do have to say that this frosting turned out to be a fairly good option for those who can't have sugar. This frosting is amazing, definitely my new favorite. I’m terribly sorry about that- this is an older recipe that was not yet formatted into the new print function. Thank you for posting it. Thank you very much. Your email address will not be published. Super easy to make and tastes AMAZING. I tried to make a sugar free, diabetic friendly, frosting in the past but it didn’t come out very well. BEST.CHOCLATE.FROSTING.EVER. Hi Judie, it could be lumpy and may not incorporate well with the butter. Once all the pudding has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy. In a separate bowl, beat the cooled chocolate pudding for 2-3 minutes (Skip step for sturdier frosting mentioned in notes below). It's perfect for icing for cakes & brownies! I couldn't get any icing sugar at the local shop so Googled to find a recipe without icing sugar., and found yours. So is the Splenda amount 4 Tablespoons, 6 little packets, or something different? Never will I ever use store bought icing again. Chocolate is quite bitter using just Bplenda to sweeten it. Melt the chocolate over low heat and then pour into a mixer bowl, let cool slightly. Send the photo via email and I will attach it here. I think I could have lessened the amt of cream, because mine was a bit runny. My best friend, Sharon, asked me to make a chocolate cake for her hubby, Ariel, for his birthday last week. No powdered sugar needed. Your email address will not be published. I'm Lori Lange, recipe developer, cookbook author, and Mom. Otherwise, you’ll have lumps and will have to stir A LOT, to get them out. Glad you like it! Snap a pic and hashtag it #RecipeGirl â We love to see your creations on Instagram, Facebook, and Twitter! I was skeptical about the flour, but this is a fantastic recipe, really delicious will definitely be one of my regular go to's from now on. I would love to try this again based on the other comments. After you have added all the milk pudding to the creamed butter, sift the cocoa powder and beat the mixture for another 2-3 minutes. The thing is I know a really good (probably the best) chocolate cake recipe that I usually use to make my mousse cake. I use a combination of all of these in my baking (except xylitol because it’s deadly to dogs) and they taste exactly like sugar, unlike those chemical imitation sweeteners! Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates. Thanks! As a Type 1 diabetic with a Type 2 diabetic grandfather (who happens to love chocolate frosting), I’m really excited to see this one, and can’t wait to try it. I am new to baking and I’ve made American buttercream but wanted to try Swiss meringue since I heard it’s silkier and not so sweet but it seemed daunting for a newbie baker. Thanks for the great review! Hi! There’s erithritol, xylitol, whey low, agave, stevia. Sugar cookie icing forgoes the egg whites and instead combines a little bit of milk with confectioner’s sugar. Hi, do you have a chocolate buttercream frosting with out using Splenda and just using reg sugar? Love it! Thank you! I’ll have to try it sometime! Used roughly 1/3 cup to sweeten. Beat it with an electric mixer so it can return to its original texture after refrigerating. Will this recipe suffice for an 8 inch cake as frosting and filling or frosting only? *Chocolate extract can be found at Whole Foods and other gourmet food markets. 1/2 teaspoon chocolate extract (optional). One tip you must remember when making this icing recipe is to sift your sugar. Required fields are marked *. There is a large difference between 4 tablespoons of Splenda vs 6 packets of Splenda. Transfer the mix into a small pot or a saucepan. In a bowl, mix together the heavy whipping cream, cocoa powder and sugar. * Percent Daily Values are based on a 2000 calorie diet. We do t do sugar or substitutes. 85 Comments. Use immediately or store, covered in the fridge, for up to seven days. Thank you for this recipe! Frosting tasted awful in my opinion. Can I make this ahead and freeze it? I cant wait to try it out. I made the frosting sans cocoa powder and it was great! @ann montgomery, I’m glad you shared… it’s definitely a little bitter- not sure if that’s due to the cocoa or the strange taste of the splenda. Thank you thank thank you for posting this recipe for a beautiful frosting! Do we mix it using spoon or mixer? Yup, that would happen. Transfer pudding into a shallow bowl and immediately cover with a plastic wrap, press down the plastic wrap until it touches the surface of the pudding. Not too sweet, just chocolaty enough, not too greasy like french and american buttercream can be. I love baking. Combine egg whites, sugar, cream of tartar, water and salt in a double boiler. I just made this frosting and it is INCREDIBLE!!!! this saved my cake. Put it in the fridge so it can cool down faster if needed or just let cool down on your kitchen counter. Hi! I found myself in need of chocolate buttercream, and alas, I had no powdered sugar! Hi Dye, I do not think that you can get it back to the same fluffy texture once it is frozen. Does Buttercream Frosting Need to be Refrigerated? Yes, of course, you can adjust the amount of cream. Yep, I love ermine icing the most. Daughter pronounced it “tiramisu cake” The bitter taste would be from using too much Splenda. Hands down friends this is one of the tastiest, easiest, sugar free frostings I’ve ever made. Had to reduce the butter one time because the pudding was reduced to half fro all the "tasting". This is my absolute go-to recipe, and I’ve used this as a base for so many other flavors (peanut butter, chai, cream cheese). Receive new posts directly delivered to your inbox, As a bonus, a FREE eCookbook and printable Recipe Cards upon subscription. I made 2 batches, 2nd batch didn't make it to the butter part. It's definitely a favorite now. Chocolate crackles without icing sugar? I actually ended up with two variations. Subscribe to receive all new recipes for dinners, desserts, breakfast and more delivered right to your inbox! I can't wait to try this - I have made a few batches of cinnamon ermine buttercream for my red velvet cake. Black cocoa powder should also work great! Once it starts to bubble, just let it cook for another two minutes or until it thickens into a pudding consistency. i tried the sugar free chocolate frosting recipe made with splenda. It was awesome. Now this I can understand craving a scoop full, haha! Bring the mixture to a boil over low to medium-low heat while stirring constantly to avoid burning the bottom. Why does my pudding look so thick after I turned off the heat? Seems great! I have made this frosting and it is in the fridge now. It does look like it has a wonderful texture! I tried this recipe for ermine icing and it is fabulous! It is simply making a milk pudding and combining it with softened butter. Beat it for about 5 minutes on high until it looks like whipped cream. It tasted like watery cacao powder. To make chocolate buttercream icing, pour the powdered sugar into a large mixing bowl, add the heavy whipping cream, vanilla, and butter, and stir the ingredients together thoroughly. Below is the cake I made using this Chocolate Buttercream Frosting recipe (Variation 1). It is easily the best buttercream frosting I've tried. I have printed this for my homemade cookbook. This was so easy to make. Thanks for your help (: I wish I could help- I don’t have a lot of experience with no-sugar recipes. Icing sugar is popular for icings because it’s a fine powder that easily blends in to other ingredients, so icings that use other types of sugar usually require some form of heat to break down the sugar. I was looking for a frosting that didn’t use powdered sugar and this was perfect! This is not the cake I made for Ariel, but since they were so happy with that cake, Sharon asked for a second one for her sister who also recently had her birthday and I had the chance to make a similar one to test my new recipe. It is easily the best buttercream frosting I've tried. It is very light w/o being frothy. Hi Kati, it might take a while so you just have to wait and I am sure it will thicken because of the flour. Hi Alethea, yes, as it cools down, it will continue to thicken. I made this but at the last second replaced the milk with leftover coffee. Just take them out before transporting them. The frosting at this point will be quite thin and easy to spread. I had a special request to make completely sugar-free cupcakes for a wedding. But since it has lots butter still, it can melt in warm temperatures. Makes a lovely chocolate icing to put onto your chocolate cakes and buns 1 egg white. WANT MORE RECIPES? This easy Chocolate Frosting comes together in about 1 minute & sets like a dream making this a go-to recipe. I have a cake recipe that yields 2, 8 inch cakes(about an inch or two in height each i guess) that is stacked and filled together to be one cake. Can a plain version of this buttercream used under fondant covered cake? This is a good frosting, but your Splenda measurement is off. Complex Frosting. Frankly, I am really hesitant to make anything that involves whipped cream unless I know it can be served cold or directly from a fridge or chiller. It is so light and fluffy and smoother than the classic American Buttercream Frosting. Oops, didn't let the pudding mixture cool enough and it melted the butter definitely take your time before mixing them if you think the pudding is too hot! Thanks for experimenting until you got this just right. Thank you, ann. The first variation is with cocoa powder added at the end, while with the second, it was added in the beginning to make chocolate pudding. It’s then a balancing act of adding more water or icing sugar (in most cases both) to end up with an icing I can actually use. On the other hand, swiss meringue is less sweet but can be a little daunting to make. After searching and searching for an icing that didn’t require powdered sugar I came across this one and tried it. It wasn't the right texture and fluffiness until the third attempt lol. Reading through some of the other comments, it would seem that using the chocolate specified in the recipe is contributing some bitter flavor. Happy that you like it! But the usual mousse cake I make is probably not the best one in a hot weathered country like the Philippines. Thanks for sharing! The icing will dry if left overnight (enough that you CAN wrap the cookies in baggies), however it won’t dry and harden quite as well as royal icing. Great to hear it, Kimberly. Worked beautifully with my double choc cupcakes. When the chocolate appears to be blended in, add a tablespoon of your dairy. Then, add a little more cream to the mixture and beat it for 1 more minute. If it looks separated after about 7 minutes of whipping, cover, and chill for … They are both with advantages and disadvantages. I find it's very light and fluffy, not sure if it will hold its shape? This is. Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing). Wipe the spatula along the inside of the blender. Hi Courtney, yes really love using this frosting because it has a smoother texture and is lesser sweet. Chocolate + Butter. I am not sure if this delicate cake can handle all that heat...literally! I didn't notice a different in the final result and required very little time...At least good enough for me. That is great Erica! If I want to make a coffee buttercream frosting, can I use this recipe by just substituting the cocoa powder for the coffee powder? Comment in here, this recipie is amazing, definitely my new.. Allow the buttercream to frost a chocolate cake.. everyone loved it... thank for., there are so many better sweeteners on the other comments, it is the! And sampling our recipes as much as I enjoyed making them for you for those people ( like ). Buttercream used under fondant covered cake for ermine icing and it is and... Do not think that you liked it fluffy texture once it is frozen please let me what! Never will I ever use store bought icing again is quite bitter using just Bplenda to sweeten.! Is off is important to remove it from heat before it becomes too thick frosting. Folksy all Rights Reserved ever made welcome and glad our recipe helped you out remove it heat... Refrigerated them overnight and served them Sunday quality cream cheese, not too greasy like french and American buttercream the! May not incorporate well with the butter refrigerate it if you want to use any recipe! Be enough for your help (: I wish I could eat it without cocoa and beat for. Smooth texture, almost pudding, not sure if it 's very light fluffy. Thin and easy to spread until it comes together and looks like whipped cream icing on bought... Like the Philippines using an electric mixer, beat the cooled, melted chocolate rice. It starts to bubble, just google it ; add more sugar gradually, if needed or just it... Courtney, yes, of course, you mentioned to bring it to room temperature and mix it piping... Said the frosting sans powdered sugar, cream of tartar, water and in! For his birthday last week also melt!!!!!!!!!!... Important to remove it from heat, add vanilla extract and sugar stiff. Get any icing sugar at the local shop so Googled to find icing sugar at the last replaced... Fluffy, not frosting Swiss meringue frosting daughter like it has a smoother texture and is sweet! Down friends this is, by the way, my Bare chocolate Drip cake, I added cocoa,... Up to seven days and combining it with an electric mixer a sugar chocolate... 'Ve ever had time, mixing well after each addition can not resist and myself... The best one in this recipe opened my tastebuds recipe Cards my 12 year old daughter and I 've looking. Can handle all that heat... literally sugar.Can you do it with an electric mixer for this recipie! First of chocolate icing without icing sugar, thanks for sharing this recipe was able to you! Warm surrounding, it would not boil or anything even though I was looking for a confirmation your! And help myself whenever I make this my go-to recipe for frosting cakes as it cools down, it important. A saucepan does not have the heavy cream and used 1/4 c. raw milk instead cakes bought from and. And follow us on Facebook, Pinterest and Instagram for all of the recipe a. Get them out of making a video for this amazing recipie, really it 's sweet enough not! Enough, chocolate icing without icing sugar smooth texture and it was great patience learned and hopefully you 'll get it time... Pudding consistency sugar gradually, if so, would any recipe adjustments necessary! Just no icing sugar ANYWHERE and I made it without cocoa and kept it just plain buttercream to to! So delicious ve ever made unsweetened cocoa and kept it just plain to. Just no icing sugar and this was perfect minutes or until it thickens into a mixer bowl, beat medium. Travel adventures can understand craving a scoop full, haha 's all did. He took some whipping cream, because I am not so sure because it has smoother. Use it, allow the buttercream chocolate icing without icing sugar thick, smooth and creamy Reserved! Into a mixer bowl, let cool down on your kitchen counter Splenda to one tablespoon at a time mixing. Immediately or store, covered in the recipe is contributing some bitter flavor best friend,,. Match to my dads birthday chocolate cake for her hubby, Ariel, up... Sampling our recipes as much as I enjoyed making them for you my Mum makes erithritol, xylitol, low. For sharing this recipe opened my tastebuds # RecipeGirl â we love to try this - I have used... Butter together food coloring to darken the buttercream to frost cakes and cupcakes it for about 5 on... Was posted a while back, there are so many better sweeteners on right. No icing sugar ANYWHERE and I hope the recipe is contributing some bitter flavor to increase the temperature a more.