Chocolate Buttercream Frosting No Refined Sugar Recipes

SUGAR FREE CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Start by whipping up your butter to make it fluffy. I use a whisk attachment on my mixer.
• Add the sugar free powdered sugar to the butter. Switch to a paddle attachment or mix by hand using a spoon. Cream this together.
• Stir in the chocolate and the vanilla extract.
• When the chocolate appears to be blended in, add a tablespoon of your dairy. Whip this up and if your frosting seems to be too thick continue to add additional dairy, up to a 1 tablespoon at a time, until you have reached your desired texture. However, to thicken up a thin frosting, simply add additional sugar a teaspoon at a time.
• This should frost an average sized cake depending the thickness of your frosting.

CHOCOLATE BUTTERCREAM FROSTING WITHOUT POWDERED SUGAR (ERMINE ICING)

Steps:

• 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.

PERFECT CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and cocoa powder in a large bowl. Add butter and mix with an electric mixer until crumbly. Slowly add whipping cream and mix until frosting comes together. Add vanilla extract and mix to the desired texture, adding more whipping cream, 1 tablespoon at a time, if frosting is too thick.

FLUFFY CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Combine powdered sugar and butter in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 5 minutes. Add cocoa powder, vanilla, and salt; mix for 30 seconds. Add cream 1 tablespoon at a time, mixing after each addition. Scrape down the sides of the bowl. Mix on medium speed until frosting is shiny and seems to have large bubbles, 3 to 5 minutes more.

CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Place butter in a bowl and beat until creamy.
• Add sugar and cocoa, mixing well.
• Stir in milk in portions, stirring each time.
• Add vanilla.
• Spread on cooled cake or other items needing frosting.

BASIC CHOCOLATE BUTTERCREAM ICING

Steps:

• Beat butter and 1/4 cup cocoa powder together in a bowl with an electric mixer on low until light and fluffy. Gradually add milk, remaining 1/4 cup cocoa powder, and vanilla extract; beat until smooth. Add confectioners' sugar, about 2 tablespoons at a time, until desired consistency is reached.