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4.7 from 144 votes

Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)

Try this Chocolate Buttercream Frosting. No powdered sugar needed. It is so light and fluffy and smoother than the classic American Buttercream Frosting. It is a bit more work but definitely easier than Swiss Meringue Frosting. It is easily the best buttercream frosting I've tried.

Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 3 cups
Calories: 3017 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 6 tablespoons all-purpose flour
  • 1 ¼ cups granulated sugar
  • ½ cup dutch cocoa powder
  • 1 cup milk
  • pinch of salt
  • 1 cup butter - softened
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In a separate bowl, beat the cooled chocolate pudding for 2-3 minutes (Skip step for sturdier frosting mentioned in notes below).
  6. 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.
  7. 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 chocolate buttercream frosting is best for cupcakes. It is very light and fluffy, with a mousse-like consistency.
  • 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. 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.
  • This recipe is enough generously frost about 12 cupcakes or a two-layered 8-inch cake.

Nutrition Information

Calories 3017kcal (151%) Carbohydrates 321g (107%) Protein 22g (44%) Fat 198g (305%) Saturated Fat 124g (620%) Cholesterol 512mg (171%) Sodium 1738mg (72%) Potassium 1080mg (31%) Fiber 15g (60%) Sugar 263g (526%) Vitamin A 6070IU (121%) Calcium 385mg (39%) Iron 8mg (44%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 3017

% 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.