Honey-Cocoa Frosting Recipe - Allrecipes.com
Honey-Cocoa Frosting Recipe
  • READY IN 15 mins

Honey-Cocoa Frosting

Recipe by  

"This recipe was created to go with my whole wheat chocolate chiffon cake. It contains no refined sugar and no egg. For white frosting, reduce the honey to 1/2 cup and omit the cocoa powder."

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Ingredients Edit and Save

Original recipe makes 3 cups Change Servings
  • PREP

    15 mins

    15 mins


  1. Whip the cream cheese with an electric mixer until fluffy. Beat in the honey, cocoa powder, and vanilla extract.
  2. Beat the cream in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Gently fold the whipped cream into the cream cheese mixture.
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Reviews More Reviews

Most Helpful Positive Review
Aug 06, 2009

I was excited to find an frosting recipe that uses honey. This one was great, but I made a few changes the second time around. I made the white frosting. The vannila flavor was way strong. I skipped putting vannila completely the next time. The honey is a little strong too. I did 1/2 a cup the second time and next time I will probably cut it to 1/4 cup.

Most Helpful Critical Review
Jun 02, 2011

Tried this recipe to go on a chocolate cake I had baked it I did not like it at all. It had this extra sweet (from the honey) but tangy flavor (from the cream cheese) that just didn't take good to me.


12 Ratings

Jun 17, 2009

This was just what I needed. My husband won't eat anything with white sugar in it but he's okay with honey. For his birthday I wanted to make a cake with frosting he could enjoy. I made the "white" version of this frosting and he loved it! Thanks!

Mar 17, 2011

This recipe uses no sugar. It has a nice texture and is very easy to work with. I only frosted a single layer cake so I have plenty left. I'm going to frost gob cookies with the leftovers. Thank you Mrs. Ramey for a very different type of frosting.

Feb 10, 2014

I made this without the cocoa, using the 1/2 cup of honey, and using light cream cheese (neufchatel) to put on carrot cake muffins. I have to admit, just tasting the frosting by itself, I didn't care for it. It had a strong tangy flavor from the honey and cream cheese. BUT....it tasted really good with the muffins. I would make this again, it was easy to make, light, and I love that there's no refined sugar in it. Plus my kids liked it!

Mar 04, 2012

I made the chocolate version, and the flavor is reminiscent of my grandma's coffee cloud pie topping (which I love, so I am also in love with this topping!). This is so good that I licked the bowl clean...and it makes a lot, so there was plenty left! So good! Mrs. Michael Ramey - if you have any more recipes up your sleeve, please do share! It is quite hard to find recipes without refined sugar that taste this good!

Oct 30, 2011

I made the white frosting and I loved it. It was light and loved that it didn't need any sugar. I put it over a pumpkin cake. Can't wait to make the chocolate frosting.

Oct 29, 2011

love it, sweet, light, airy. cream cheese and whipped cream make a great combo. need to have stiff peaks on cream. refrigerate to thicken.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 20.2 g
  • 7%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 71 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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