Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)
User Reviews
4.7
Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)
Description
The recipe begins by cooking a mixture of flour, granulated sugar, cocoa powder, salt, and milk until it thickens to a pudding-like consistency. This cooked pudding is cooled completely to avoid melting the butter. The butter is then beaten until pale and fluffy before the cooled pudding is slowly incorporated, resulting in a light, creamy buttercream without any powdered sugar.
The texture is soft yet stable, with a moderate chocolate flavor and a light sweetness derived from granulated sugar. The butter’s presence offers richness and volume. This frosting differs from traditional buttercream as it relies on the cooked flour mixture for body, giving a distinct mousse-like mouthfeel.
This frosting is especially suitable for cupcakes or two-layer cakes where a tender, creamy frosting is preferred. It spreads smoothly and can be piped with care. Adjusting the cocoa powder addition at the end can make the frosting firmer if desired for cake decorating.
Ingredients
- 6 tablespoons all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup Dutch process cocoa powder
- 1 cup milk
- pinch of salt
- 1 cup butter - softened
- 1 teaspoon vanilla extract
Instructions
- Combine and sift together the flour, sugar, salt and cocoa powder in a bowl and mix well. Transfer the mix into a small pot or a saucepan. Add the milk and whisk until dry ingredients are completely dissolved.
- Bring the mixture to a boil over low to medium-low heat while stirring constantly to avoid burning the bottom. Once it starts to bubble, just let it cook for another two minutes or until it thickens into a pudding consistency. Then remove from heat, add vanilla extract and continue whisking for another minute.
- 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. This will prevent it from forming a skin. Put it in the fridge so it can cool down faster if needed or just let cool down on your kitchen counter.
- Once the pudding has cooled, beat the butter using a hand or stand mixer at medium-high speed for 5-7 minutes or until it is pale and fluffy.
- In a separate bowl, beat the cooled chocolate pudding for 2-3 minutes (Skip step for sturdier frosting mentioned in notes below).
- Add the pudding one tablespoon at a time, mixing well after each addition. Once all the pudding has been added, mix for another few minutes, until the buttercream looks thick, smooth and creamy.
- Use immediately or store, covered in the fridge, for up to seven days. Before you want to use it, allow the buttercream to come to room temperature and mix briefly until smooth and creamy again.
Notes
- This frosting supplies enough to generously cover about 12 cupcakes or an 8-inch two-layer cake.
- For a firmer frosting, add the cocoa powder after mixing the pudding with butter and beat for an additional 2–3 minutes.
- Cool the pudding completely before combining with butter to prevent melting and ensure proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 3017 kcal
% Daily Value*
| Calories | 3017kcal | 151% |
| Carbohydrates | 321g | 107% |
| Protein | 22g | 44% |
| Fat | 198g | 305% |
| Saturated Fat | 124g | 620% |
| Cholesterol | 512mg | 171% |
| Sodium | 1738mg | 72% |
| Potassium | 1080mg | 23% |
| Fiber | 15g | 60% |
| Sugar | 263g | 526% |
| Vitamin A | 6070IU | 121% |
| Calcium | 385mg | 39% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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