Light and Creamy Brown Sugar and Chocolate Frosting Recipe -
Light and Creamy Brown Sugar and Chocolate Frosting Recipe

Light and Creamy Brown Sugar and Chocolate Frosting

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"A great alternative for greasy frosting. This recipe is really more like whipped cream, but still has that great frosting taste!"

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings


  1. Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.
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Reviews More Reviews

Most Helpful Positive Review
Jun 03, 2009

This frosting is incredible! It's so easy to make too. Definitely double it. I chilled my bowl and beater for the heavy cream added the vanilla while beating it. In a separate bowl I mixed the cocoa and dark brown sugar. As I was whipping the cream I kept adding that to the mixture. It's very easy to work with and it's not overly sweet.

Most Helpful Critical Review
Jun 25, 2007

Quick and easy; tastes like mousse. Light, but rich. I would suggest tripling the recipe for most cakes, if not more, and possibly adding more vanilla. Completely smooth, which surprised me (because of the brown sugar). I'll probably use it again on account of how easy it was and because I often have whipping cream on hand. However, it isn't the best recipe out there; I prefer one with butter.


53 Ratings

Sep 23, 2005

Awesome frosting! I did not think it was chocolately enough and so I melted 4 squares of 70% dark chocolate and whipped it in after I had tasted the original product. I doubled the recipe because I layered two 9x13 cakes and it was just enough to frost the outside (nothing extra for the filling). I really like the texture - very smooth and not at all grainy.

May 20, 2007

This recipe is PERFECT. I have never liked heavy, sugary buttercream frostings (or the stuff you get from the store in a can) and this is exactly the kind of frosting I love - light, fluffy, and not to sweet. I did double the recipe to fully frost my 9"layer cake (outside only, not filling, though I had a bit extra so I probably could've filled it too) and I also stabilized it by adding a teaspoon of gelatin that had been dissolved in 1/4 cup of water in the microwave after whipping. Wonderful! I'll be using this again :)

Feb 13, 2006

Deeeeeelicious. Was great with "dark chocolate cake" from allrecipes. This recipe didn't make much frosting, though, so make sure you make enough for your whole cake (triple or quadruple the recipe for a filled layer cake!)

May 11, 2008

the only reason i reserve a fifth star is because the frosting didnt have great texture or flavor when i used unsweetened cocoa. But after i substituted unsweetened cocoa for some instant cocoa mix i had sitting around, I lived it. I also used dark brown sugar since it seemed to bringout the vanilla flavor more.

Jun 01, 2010

Wow. This was EXACTLY what I was looking for. Sadly.... it gets melty kinda quick so its best to use right before you serve the food its on. And I kept the cake in the fridge as well since it had cream in it. I could eat this on a million things. I used more cocoa than called for and I used dark chocolate cocoa on top of that. I think it could a little more but I was trying to get it to match a very dark chocolate cake, so it might be okay as is on a lighter cake. Definitely make this without hesitation!

Dec 26, 2009

Wonderful - very quick and easy. Loses one star for the recipe submitters name. Last thing I want to think about when baking is maggots! YUK


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  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 33.2 g
  • 11%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 23.1 g
  • 36%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 32 mg
  • 1%

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

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