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.
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.
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.
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.
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.
Above is how your butter should look like after beating it for five minutes with electric mixer. Below is how it looks like after combining the pudding and butter together.
Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)
Ingredients
- 6 tablespoons all-purpose flour
- 1 ¼ cups granulated sugar
- ½ cup dutch cocoa powder
- 1 cup milk
- pinch of salt
- 1 cup butter - softened
- 1 teaspoon vanilla extract
Instructions
- 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.
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.
- This recipe is enough generously frost about 12 cupcakes or a two-layered 8-inch cake.
Nutrition
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!
Jeanne says
This is the best frosting ever!! My son is allergic to the corn in powdered sugar and this the first recipe that has worked for him. He is also gluten intolerant so I replaced the flour with cassava flour. I had to add a little more milk because of this but it worked perfectly! Thanks so much!
Bebs says
That is great, Jeanne! Thanks also for sharing your alterations to make it gluten-free.
Jeannette says
I tasted it at the pudding stage and was a little disappointed at how not sweet it tasted. But cooling and whipping it into the butter really brought out the flavors, including the sweetness. It paired very nicely with the cake recipe we like. Thank you very much!
Bebs says
Thanks for your lovely feedback, Jeannette, and I am glad you guys like it! 😘
A.G says
WOW! Too good to be true. The fluffiness is magnificent. It goes great on a chocolate cake or brownies.
Bebs says
Yes, but it is true 😉. Thanks for the 5 stars, AG
Kathy Wimperis says
The ‘ermine’ frosting is absolutely delicious. I used olive oil margarine and coconut milk (in the can) because of a dairy allergy and it is perfect. I added the cocoa powder at the end (as stated in the notes) and it is super fluffy and easy to spread. Thank you for this recipe.
Bebs says
Oh wow! Thanks for this tip, now I know what to tell others who have the same dairy problems. 😊
Adesanya aderinsola says
I am in love with this frosting
Very simple and delicious too
Bebs says
Yes, love it too!
Dannie Anderson says
It was a little runny but I got it to thicken and turned out good thank you so much
Sarah says
Do you think I can replace the milk with coconut milk?
Bebs says
Yes, you can Sarah.
Robb says
I made this but at the last second replaced the milk with leftover coffee. Pretty much made the most amazing mocha frosting. Daughter pronounced it “tiramisu cake”
So tasty
Thank you!
Bebs says
What a brilliant idea, Robb!
Sheila Lankford says
I can't wait to try this - I have made a few batches of cinnamon ermine buttercream for my red velvet cake. It wasn't the right texture and fluffiness until the third attempt lol. But I have a hankering for chocolate cake and after getting it right I don't think I'll ever use anything but ermine to frost cake - this looks perfect!
Bebs says
Yep, I love ermine icing the most. Not so sweet and texture is just reat!
Kristine says
Finally, found thsi frosting w/o the powdered sugar in it. Question, can I refrigerate about 30min-1hr the piped buttercream frosting before I pipe it in the cupcakes,so it won't melt as I will give it as a gift for my cousin's birthday.Hope to hear from you!Thanks!
Bebs says
Ermine icing normally can hold its shape in warmer climates than buttercream but I would still not put it in direct heat or where it is very warm. I would actually recommend piping the frosting in the cupcakes and refrigerate them. Just take them out before transporting them.
Dawn says
This recipe is the best tasting frosting I've ever made!! So creamy and delicious 😋
Bebs says
Thank you, Dawn!
Amanda says
Looove this frosting! I made it for my favorite chocolate cake and it was so silky and chocolatey, and had a great weight (if that makes sense). I made a different chocolate ermine frosting recently and it wasn’t quite as good. This one was also perfect to hide the uneven sides on my layer cake, it spreads and fills in very well. This will definitely be my go-to chocolate frosting! It’s also good on graham crackers... 😀
Bebs says
Definitely makes perfect sense 😉! Thanks for the lovely comment, Amanda!
Gemma says
Hi i made this recipe and it sure is better buttercream since its not too sweet... but may i ask if i can add cream cheese in it ... lets say half butter half cream cheese... will it be sturdy to coat a two layer 8 inch cake... im worried that if i put cream cheese it will be runny already... hope to hear your expert advise... by the way thank you for this frosting recipe
Bebs says
Hi Gemma, you could try it, but use good quality cream cheese, not the spreadable one too.
Stella says
Can a plain version of this buttercream used under fondant covered cake?
Bebs says
Hi Stella, I am not so sure because it is softer than regular buttercream.
sarah Paulson says
gran guinda, me encantó
Armin says
Muchas gracias, me alegro de que te guste!
Clare says
Oops, didn't let the pudding mixture cool enough and it melted the butter 🙁 definitely take your time before mixing them if you think the pudding is too hot!
Bebs says
Yup, that would happen. 😉 Just another lesson in patience learned and hopefully you'll get it next time👍.
Matthew Haber says
Put it on a sheet tray covered with Seran wrap, as suggested, and put in the freezer until desired temp. I didn't notice a different in the final result and required very little time...At least good enough for me
Pye says
Hi, thanks for sharing your recipes. Can I make this ahead and freeze it?
Bebs says
Hi Dye, I do not think that you can get it back to the same fluffy texture once it is frozen.
Tracy Ed says
So helpful. I love baking. I too had a cake to decorate and in the crisis, could not get icing sugar or fudge frosting. I was skeptical about the flour, but this is a fantastic recipe, really delicious will definitely be one of my regular go to's from now on. Thank you so much Bebs. x
Bebs says
You are most welcome, Tracy. Thanks for the great review..
Bethany Wang says
Hi Bebs,
I have made this frosting and it is in the fridge now. After taking out from the fridge, you mentioned to bring it to room temperature and mix it before piping. Do we mix it using spoon or mixer? Also, can I add some shortening? I find it's very light and fluffy, not sure if it will hold its shape?
Bebs says
Hi Bethany, you refrigerate it if you are not using it immediately. Beat it with an electric mixer so it can return to its original texture after refrigerating. It held well when I use to frost cakes and cupcakes. But since it has lots butter still, it can melt in warm temperatures.
Bethany Wang says
Thanks Bebs for your fast response. Will see how it goes when I frost it tomorrow.
Mick says
I couldn't get any icing sugar at the local shop so Googled to find a recipe without icing sugar., and found yours. I have to say this worked perfectly and tastes delicious, thanks for a great recipe
Bebs says
So great to hear that Mick!Thanks for the great review!
tara says
hey! i just wanted to say thank you for the recipe! i had absolutely no icing sugar and didnt know what to do! this saved my cake.
Bebs says
Hi Tara, you are welcome and glad our recipe helped you out.
Alethea says
Why does my pudding look so thick after I turned off the heat? Is that supposed to happen?
Bebs says
Hi Alethea, yes, as it cools down, it will continue to thicken. That is why it is important to remove it from heat before it becomes too thick.
Alethea says
Love this recipe, but have you ever thought of making a video for this? It would be a lot easier.
Bebs says
I sure will, Alethea...
Alethea says
Do you have to use an electric mixer for this recipe, or could you whip the butter by hand?
Bebs says
Hi Alethea, sure you can but it may need a lot of effort to get the right consistency and fluffiness and you have to work fast or the butter will melt.
Bless says
I made the frosting sans cocoa powder and it was great! Perfect smooth texture and it wasn't too sweet which I love just the taste of buttercream. Now this I can understand craving a scoop full, haha!
Bebs says
Hi Bless, thanks for the great review. I can not resist and help myself whenever I make this frosting.. 😋
Christie Ryan says
Thank you thank thank you for posting this recipe for a beautiful frosting! We too are housebound. We did a big grocery run but forgot powdered sugar, so my google search for chocolate frosting sans powdered sugar led me here. I though I was a traditional chocolate buttercream girl, but this recipe opened my tastebuds. It's definitely a favorite now. I'd leave a photo if it's allowed - so delicious!
Bebs says
Hi Christie, glad you found our recipe and that you liked it. Send the photo via email and I will attach it here. Thanks for the 5-star rating..
Paige says
This was the best frosting I have ever had! I made it without cocoa and kept it just plain buttercream to frost a chocolate cake. I will make this my go-to recipe for frosting from now on. Thank you!
Bebs says
Happy to hear it, Paige!
Nika says
This recipe is just what I needed! I can't seem to find Icing sugar ANYWHERE and I've been looking for a recipe like this for soo long! Thank you very much
Bebs says
Glad to be of help, Nika!
Fiona says
Thank you for this recipe! Birthday cake Lockdown panic when I realised I had no icing sugar! This saved the day - everybody loved it! Will be my go to method from now on. Could it be adapted for different flavours do you think?
Bebs says
Hi Fiona, glad this recipe was able to help you out in these difficult times. I think it should work with other flavors as well.
Heather says
After searching and searching for an icing that didn’t require powdered sugar I came across this one and tried it. Never will I ever use store bought icing again. My 12 year old daughter and I made this one evening. Super easy to make and tastes AMAZING. Thank you for sharing this recipe.
Bebs says
Happy that you and your daughter like it, Heather!
Susan says
I tried this recipe for ermine icing and it is fabulous! Everyone commented on how it wasn't as sickly sweet as most frosting are. Thank you for posting your great recipe😊
Bebs says
Thanks for the great comment and 5 stars, Susan. Happy that you like it!
Susan says
I tried this recipe for your ermine icing and it is fabulous! The Dutch chocolate has a really rich flavour. Thank you for posting it.
Merricat says
As many people comment in here, this recipie is amazing. Quite easy to make and that taste! Not too sweet, just chocolaty enough, not too greasy like french and american buttercream can be. It's really fluffy mike a chocolate mousse but richer. Thank you for this amazing recipie, really it's amazing!!
Bebs says
Thanks for the great review! Glad you like it!
Rohini Roy says
If I want to make a coffee buttercream frosting, can I use this recipe by just substituting the cocoa powder for the coffee powder?
Bebs says
Hi Roy, I think it should work as well.
kat says
Should the butter be salted or unsalted? And could I use black cocoa powder instead?
Bebs says
Hi Kat, use unsalted butter or skip the salt. Black cocoa powder should also work great!
Liz says
This is my absolute go-to recipe, and I’ve used this as a base for so many other flavors (peanut butter, chai, cream cheese). Love it!
Bebs says
Hi Liz, it is mine too...never going back to American or even Swiss buttercream if I don't have to!😉 Thanks for the great review!
Char says
Thank you!!!! No powdered sugar!!!!!
Erica says
I was looking for a frosting that didn’t use powdered sugar and this was perfect! So delicious and I received lots of compliments 😊
Bebs says
That is great Erica! Love this frosting too!
Kati says
I tried this frosting and it failed! I got to the saucepan part and I followed the directions EXACTLY. It would NOT boil or anything even though I had it on the right temperature, nor would it thicken. Please let me know what I might have done wrong. I would love to try this again based on the other comments.
Bebs says
Hi Kati, it might take a while so you just have to wait and I am sure it will thicken because of the flour. You can try to increase the temperature a bit but watch that it does not get burn so stir it regularly.
Anne says
This tastes just like chocolate mousse! This frosting is amazing, definitely my new favorite. Thanks for sharing!
Bebs says
I know, Anne! It is so good, I could eat it without anything else 😉
Judie says
Hi! I was just wanting to ask what to do if I've cooked the pudding for too long?
Bebs says
Hi Judie, it could be lumpy and may not incorporate well with the butter.
Ashley says
Love love love this frosting! Made it for the first time tonight. It came out really runny though! 🙁 I'm not sure what I did wrong.
Raven says
omg! super liked this one! I made 2 batches, 2nd batch didn't make it to the butter part. cousins just ate the pudding straight up 😂😂😌
Bebs says
Lol, so funny and I can so relate to that! Had to reduce the butter one time because the pudding was reduced to half fro all the "tasting".
Toni says
I am new to baking and I’ve made American buttercream but wanted to try Swiss meringue since I heard it’s silkier and not so sweet but it seemed daunting for a newbie baker. Yours was perfect. My kids LOVED it. I’m not allowed to use any other recipe for chocolate frosting now.
Bebs says
Great to hear that it is a hit, Toni! And I think the kids are into something there. This is also my fave because of the smooth texture and it is not overly sweet like American and even Swiss...
KIMBERLY PAYTON says
First, the taste??? Amazing! Just sweet enough, silky smooth texture, almost pudding, not frosting! I think I could have lessened the amt of cream, because mine was a bit runny. However, it was a hit. I'll be making again!
Bebs says
Great to hear it, Kimberly. Yes, of course, you can adjust the amount of cream.
GC says
Hi! First of all, thanks for sharing this recipe! Seems great! I cant wait to try it out. I have a question though.. I have a cake recipe that yields 2, 8 inch cakes(about an inch or two in height each i guess) that is stacked and filled together to be one cake.
Will this recipe suffice for an 8 inch cake as frosting and filling or frosting only?
Thanks! Excited to try it out!
PS: I am a powdered sugar hater. Hahaha!
Bebs says
Hi GC, Yes, it should be enough for your cake.
Bellanira Bello says
Such a great recipe ❤️❤️❤️the perfect match to my dads birthday chocolate cake..
Everyone loved it ...Thank you
Bebs says
I am glad you liked it! 🙂
Martine says
Can melted chocolate baking bar be substituted for the cocoa powder, if so, would any recipe adjustments be necessary?
Jessica says
I love this recipe Thanks
Bebs says
You are welcome Jessica..
Courtney says
Hi Bebs,
I just made this frosting and it is INCREDIBLE!!!! Worked beautifully with my double choc cupcakes. Thank you so much for sharing!
Courtney
Bebs says
Hi Courtney, yes really love using this frosting because it has a smoother texture and is lesser sweet. Happy to hear you like it too...
Amna says
I have to wait 7 days??
Bebs says
Hi Amna, it means you can store it in the fridge up to 7 days as a suggestion, longer than that it may not be good anymore.
sheanne joseph says
hey there.
since this involves the making of a pudding can you tell me if i can keep this cake for more than 24 h without a fridge?
Bebs says
Hi Sheanne, it also involves butter so if exposed in a warm surrounding, it would also melt.
Amber says
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.