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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.

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 with electric mixer. Below is how it looks like after combining the pudding and butter together.

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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4.94 from 16 votes

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.
Print Rate
Course: Dessert
Cuisine: American
Keyword: no powdered sugar buttercream
Servings: 3 cups
Calories: 3017kcal
Author: Bebs
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

INGREDIENTS

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.

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.
  • This recipe is enough generously frost about 12 cupcakes or a two-layered 8-inch cake.
Nutrition Facts
Chocolate Buttercream Frosting without Powdered Sugar (Ermine Icing)
Amount Per Serving
Calories 3017 Calories from Fat 1782
% Daily Value*
Fat 198g305%
Saturated Fat 124g620%
Cholesterol 512mg171%
Sodium 1738mg72%
Potassium 1080mg31%
Carbohydrates 321g107%
Fiber 15g60%
Sugar 263g292%
Protein 22g44%
Vitamin A 6070IU121%
Calcium 385mg39%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.

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!

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  1. 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!

    1. 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

  2. 5 stars
    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

  3. 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?

    1. 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.

  4. 5 stars
    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

  5. 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.

    1. 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.

    1. 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.

  6. 5 stars
    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!

  7. 5 stars
    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!

    1. 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..

  8. 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!

  9. 5 stars
    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

  10. 5 stars
    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?

  11. 5 stars
    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.

  12. 5 stars
    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😊

  13. 5 stars
    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.

  14. 5 stars
    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!!

  15. If I want to make a coffee buttercream frosting, can I use this recipe by just substituting the cocoa powder for the coffee powder?

  16. 5 stars
    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!

  17. I was looking for a frosting that didn’t use powdered sugar and this was perfect! So delicious and I received lots of compliments 😊

  18. 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.

    1. 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.

  19. This tastes just like chocolate mousse! This frosting is amazing, definitely my new favorite. Thanks for sharing!

  20. 5 stars
    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.

  21. 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 😂😂😌

    1. 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”.

  22. 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.

    1. 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…

  23. 4 stars
    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!

  24. 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!

  25. 5 stars
    Such a great recipe ❤️❤️❤️the perfect match to my dads birthday chocolate cake..
    Everyone loved it …Thank you

  26. 5 stars
    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

  27. 5 stars
    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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