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    Home » Cake recipes

    By Emily Leary. Last updated Mar 23, 2023. Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Chocolate Frosting Recipe Without Powdered Sugar

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    When you want to frost your chocolate cake but you're out of sugar, this is the recipe you need. It's a fool proof chocolate frosting recipe without powdered sugar!

    It also happens to be a chocolate frosting recipe without butter, as all you'll need is chocolate and cream.

    In the strictest culinary sense, this frosting is actually a ganache, which is created by creating a beautiful emulsion of chocolate and cream, and in cake decorating terms, it means you're going to get the smoothest, most decadent frosting imaginable!

    To make the frosting, you'll start by melting dark and milk chocolate together, then pour in room temp double cream. When you whisk together, the magic will start to happen and you'll see a dreamy transformation as an at first murky mixture turns glossy and smooth.

    Depending on the overall temperature of the ingredients, you'll then need to give your ganache a few minutes to cool. As soon as it's at a spreadable consistency, it's ready to use to fill your favourite layer cakes or pipe onto some chocolate cupcakes.

    Now, if you're ready to make this chocolate frosting recipe without powdered sugar, grab a bowl and a whisk and let's get cooking! This recipe gives enough to top 12 cupcakes or 24 mini cupcakes, and will fill and top a three layer, 8-inch layer cake.

    Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

    Ingredients

    • 150 g (5 oz) milk chocolate
    • 50 g (2 oz) dark chocolate 70% (bittersweet)
    • 225 ml (1 cup) double cream (heavy cream) room temperature

    Equipment

    • Large heatproof bowl
    • Silicone spatula
    • Whisk
    • Weighing scales
    • Measuring jug

    Instructions

    Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in 15-20 second bursts until just melted. 

    Whilst whisking the chocolate, gradually pour in the cream.

    Whisk until thick and glossy.

    Leave to cool for 30 minutes or until thick enough to pipe or spread. 

    Enjoy!

    Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

    I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

    Print this Chocolate Frosting Recipe Without Powdered Sugar

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    4.5 from 2 votes

    Chocolate Frosting Recipe Without Powdered Sugar

    When you want to frost your chocolate cake but you're out of sugar, this is the recipe you need. It's a fool proof chocolate frosting recipe without powdered sugar!
    Prep Time8 minutes mins
    Cook Time2 minutes mins
    Cooling time30 minutes mins
    Total Time10 minutes mins
    Course: Ingredient
    Cuisine: American, French
    Diet: Gluten Free, Vegetarian
    Servings: 12 cupcakes
    Author: Emily Leary

    Ingredients

    • 150 g (5 oz) milk chocolate
    • 50 g (2 oz) dark chocolate 70% (bittersweet)
    • 225 ml (1 cup) double cream (heavy cream) room temperature

    Equipment

    • Large heatproof bowl
    • Silicone spatula
    • Whisk
    • Weighing scales
    • Measuring jug

    Instructions

    • Put the milk chocolate and dark chocolate in a heatproof bowl and melt in the microwave in 15-20 second bursts until just melted.
    • Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
    • Leave to cool for 30 minutes or until thick enough to pipe.

    Notes

    This recipe gives enough to top 12 cupcakes or 24 mini cupcakes, and will fill and top a three layer, 8-inch layer cake.
    The serving size given and nutritional calculation refers to enough frosting for regular sized cupcakes. 

    Nutrition

    Serving: 1cupcake | Calories: 152kcal | Carbohydrates: 10g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 8mg | Potassium: 84mg | Fiber: 1g | Sugar: 8g | Vitamin A: 279IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

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      4.50 from 2 votes (1 rating without comment)

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    1. Sammy says

      November 26, 2023 at 11:58 am

      4 stars
      I like the recipe but I don't have butter milk

      Reply
      • Emily Leary says

        December 01, 2023 at 1:04 pm

        There isn't any buttermilk in this recipe. I think you might be referring to this recipe https://www.amummytoo.co.uk/chocolate-cake-recipe-without-cocoa-powder/ in which case you can substitute with natural yogurt.

        Reply

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