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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 easily the best buttercream frosting I’ve tried.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. | www.foxyfolksy.com

My best friend, Sharon, asked me to make a chocolate cake for her hubby, Ariel, for his birthday last week.

The thing is I know a really good (probably the best) chocolate cake recipe that I usually use to make my mousse cake. But the usual mousse cake I make is probably not the best one in a hot weathered country like the Philippines.

Sure we have mousse cakes here but I am just worried about the handling from the time the cake will be picked-up up to the time that it will be served.

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I am not sure if this delicate cake can handle all that heat…literally! Frankly, I am really hesitant to make anything that involves whipped cream unless I know it can be served cold or directly from a fridge or chiller.

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. | www.foxyfolksy.com

So, the answer:  buttercream frosting!

I’ve made American buttercream and Swiss meringue buttercream before. They are both with advantages and disadvantages.

American buttercream is the easiest to make but it can be too sweet.

On the other hand, swiss meringue is less sweet but can be a little daunting to make. 

I personally find American buttercream tooth-achingly sweet and I usually end up with a slightly gritty texture (from the powdered sugar) which is fine for other people, some actually like it. But for those people (like me) who are not a big fan of American buttercream, you should definitely try 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. | www.foxyfolksy.com

It is also called flour buttercream or cooked frosting. It is light and fluffy and smoother than the classic American Buttercream Frosting.

Although it involves a bit more work but definitely easier than Swiss Meringue Frosting. It is simply making a milk pudding and combining it with softened butter.

But for my cake, I added cocoa powder to make chocolate frosting. I actually ended up with two variations. The first variation is with cocoa powder added at the end, while with the second, it was added in the beginning to make chocolate pudding. The first variation is great for frosting cakes as it is sturdier and the latter for cupcakes because of its lightness and fluffiness. 

To me, it is easily the best cupcake frosting. 

How creamed butter looks like after 5 minutes of beating! | www.foxyfolksy.com

Above is how your butter should look like after beating it for five minutes.

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. | www.foxyfolksy.com

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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.

Course Dessert
Cuisine American
Cook Time 2 minutes
Total Time 2 minutes
Calories 3017 kcal
Author Bebs

Ingredients

Instructions

  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.

Recipe 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.

Nutrition Facts
Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)
Amount Per Serving
Calories 3017 Calories from Fat 1782
% Daily Value*
Total Fat 198g 305%
Saturated Fat 124g 620%
Cholesterol 512mg 171%
Sodium 1738mg 72%
Potassium 1080mg 31%
Total Carbohydrates 321g 107%
Dietary Fiber 15g 60%
Sugars 263g
Protein 22g 44%
Vitamin A 121.4%
Calcium 38.5%
Iron 44.7%
* Percent Daily Values are based on a 2000 calorie diet.

Below is the cake I made using this Chocolate Buttercream Frosting recipe (Variation 1). It is a bit denser and darker than the (cupcake frosting) second variation. This is not the cake I made for Ariel, but since they were so happy with that cake, Sharon asked for a second one for her sister who also recently had her birthday and  I had the chance to make a similar one to test my new recipe. This is, by the way, my Bare Chocolate Drip Cake, which I will share on my next post!     

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. | www.foxyfolksy.com

 

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. | www.foxyfolksy.com

 

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 3 Comments
  1. I found myself in need of chocolate buttercream, and alas, I had no powdered sugar! I gave this recipe a shot, and while it is obviously more labor intensive than American buttercream (honestly, it would have been faster to just go to the closest store and buy some PS), it worked.

    As stated, it’s not as sweet as the American version, but it is still sweet enough.

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