Chocolate Frosting without Powdered Sugar Recipe

Name: Chocolate Frosting without Powdered Sugar Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 3 cups
Ingredients: ½ cup cocoa powder; 6 tablespoons all-purpose flour; 1 ¼ cups granulated sugar; 1 cup milk; pinch of salt; 1 cup butter; 1 teaspoon vanilla extract

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Prep Time
15 mins
Cook Time
15 mins
Total Time
20 mins
Servings
3 cups
Course
Others

Chocolate Frosting without Powdered Sugar Recipe

Silas Stewart

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If you’ve run out of powdered sugar and need to make chocolate frosting, this recipe is the answer. It’s made with regular granulated sugar and comes out perfectly light and smooth.

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Ingredients

Servings

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

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Instructions

Combine the flour, sugar, salt, and cocoa powder in a bowl and sift together until well mixed. Transfer the mixture to a small pot or a saucepan. Add the milk and whisk until the dry ingredients are completely dissolved.
Bring the mixture to a boil over low to medium-low heat while stirring constantly. Watch it carefully so the bottom doesn’t burn. When the mixture begins to bubble, continue to cook for another two minutes until it has thickened to the consistency of pudding. Remove from the heat, add the vanilla extract, and continue to whisk for another minute.
Transfer the pudding to a shallow bowl and immediately cover with plastic wrap. Lightly press down on the plastic wrap so it comes into contact with the pudding. This will prevent a skin from forming. Place the pudding in the fridge or let it cool on your counter at room temperature.
When the pudding has cooled, beat the butter with a hand or a stand mixer at medium-high for about 5-7 minutes until it’s pale yellow and fluffy.
In a separate bowl, beat the cooled chocolate pudding for 2-3 minutes. Note that this step can be skipped if you’re making a sturdier frosting for a cake.
Add the pudding one tablespoon at a time to the butter mixture, stirring well after each addition. Mix well for another 3-4 minutes when all of the pudding has been added until the buttercream is smooth, thick, and creamy.
Use the buttercream to frost cupcakes or layer cake. If not using immediately, place it into an airtight container and store in the fridge for up to 7 days. Let the buttercream come to room temperature when you remove it from the fridge and give it a quick stir until it’s creamy and smooth before using.