Chocolate Frosting Without Powdered Sugar
on Jul 28, 2022
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.
Make this chocolate frosting that’s made with granulated instead of powdered sugar the next time you’re baking cupcakes. It’s ready in just 20 minutes and you’ll love how great it turns out.
Ingredients You’ll Need
- cocoa powder
- all-purpose flour
- granulated sugar
- milk
- salt
- butter
- vanilla extract
(Note: Full recipe is at the bottom of the post)
How to Make Chocolate Frosting Without Powdered Sugar
- 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. 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. 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 until it’s pale yellow and fluffy.
- In a separate bowl, beat the cooled chocolate pudding for 2-3 minutes.
- 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.
Tips and Tricks
- This chocolate frosting has a light and fluffy mousse-like consistency that’s best used on cupcakes.
- If you’re making the frosting for a cake, you can make it sturdier by adding the cocoa powder at the end, instead of at the beginning during the pudding-making stage. Sift the cocoa powder in after you’ve added the pudding to the creamed butter and then beat the mixture for 2-3 minutes.
- This recipe makes enough to frost 12 cupcakes or an 8-inch two-layer cake.
What Is A Substitute For Powdered Sugar In Frosting?
Instead of using powdered sugar, regular granulated sugar can be used to make frosting. You’ll need about 1 cup of granulated sugar for every 1 ¾ cups of powdered sugar called for in a recipe. Note that the frosting may not be as super smooth as frostings made with powdered sugar.
Can I Use Granulated Sugar Instead Of Powdered Sugar For Buttercream?
Yes. Classic buttercream frosting can be made with granulated sugar. Because the frosting is cooked, it comes out wonderfully light, airy, and smooth.
Chocolate Frosting without Powdered Sugar Recipe
Ingredients
- 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
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.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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