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Light and Creamy Brown Sugar and Chocolate Frosting
SUBMITTED BY:
PURPLEMAGGOT
"A great alternative for greasy frosting. This recipe is really more like whipped cream, but still has that great frosting taste!"
RECIPE RATING:
Read Reviews
(23)
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Original recipe yield 1 cup
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup heavy cream
1/4 cup brown sugar
1/2 teaspoon vanilla extract
3 tablespoons unsweetened cocoa powder
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DIRECTIONS
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
Reviewed on Feb. 13, 2006 by
Sally S.
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Sally S.
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!)
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2 users found this review helpful
Deeeeeelicious. Was great with "dark chocolate cake" from allrecipes. This recipe didn't...
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Reviewed on Sep. 23, 2005 by
empearls
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empearls
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.
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2 users found this review helpful
Awesome frosting! I did not think it was chocolately enough and so I melted 4 squares of 70%...
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Reviewed on Mar. 29, 2005 by PURPLEMAGGOT
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PURPLEMAGGOT
Mar. 29, 2005
This frosting recipe was great. I used it on a chocolate cake with some chocolate chips to add flavor. Everyone loved it!
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2 users found this review helpful
This frosting recipe was great. I used it on a chocolate cake with some chocolate chips to add...
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Reviewed on May 20, 2007 by
eri-chan
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eri-chan
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 :)
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1 user found this review helpful
This recipe is PERFECT. I have never liked heavy, sugary buttercream frostings (or the stuff...
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Reviewed on Jan. 13, 2007 by
sjc89
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sjc89
Jan. 13, 2007
This recipe deserves five stars because it turns out to be exactly what it is described to be (and it's super easy to make). I was looking for a lighter alternative to heavy, sugary frosting - this was perfect! However, it is definitely not anything like what most people consider cake frosting; this is more like a thick, fluffy whipped cream (the consistency is somewhat heavier though, and super easy to spread). And don't be scared off by the brown sugar - you can't even taste it at all, and it doesn't make the frosting gritty.
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1 user found this review helpful
This recipe deserves five stars because it turns out to be exactly what it is described to be...
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Reviewed on Jun. 2, 2008 by nightowlnibbler
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nightowlnibbler
Jun. 2, 2008
Very good and takes about 5 seconds to make. This recipe would be able to lightly frost 12 cupcakes. No way could it frost a cake so plan accordingly. Only negative, some people might find the chocolate flavor a little lacking. Like others I added a little melted chocolate.
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0 users found this review helpful
Very good and takes about 5 seconds to make. This recipe would be able to lightly frost 12...
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Reviewed on May 11, 2008 by
Chloe
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Chloe
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.
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0 users found this review helpful
the only reason i reserve a fifth star is because the frosting didnt have great texture or...
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Reviewed on Mar. 28, 2008 by
poeticpastrygurl
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poeticpastrygurl
Mar. 28, 2008
This frosting is AMAZING! It was my first frosting from scratch to accompany my first cake from scratch (a marble pound cake) and it came out wonderflly. I had to adjust the serving size a bit though. I would at least triple the original serving size to go on a nice size cake.
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0 users found this review helpful
This frosting is AMAZING! It was my first frosting from scratch to accompany my first cake...
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Reviewed on Feb. 21, 2008 by TRACYBGREENE
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TRACYBGREENE
Feb. 21, 2008
Tastes great! Too soft to decorate with.
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0 users found this review helpful
Tastes great! Too soft to decorate with.
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Reviewed on Jan. 23, 2008 by
SHURLYGURL
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SHURLYGURL
Jan. 23, 2008
Very light and very tasty. I doubled the recipe, because I have about 36 cupcakes, but I don't know that it was necessary as I am icing them fairly thinly. For some odd reason my vanilla is lost, so I used about 1/3 of a capful of almond extract instead. It reminds me of chocolate ice cream. So good.
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0 users found this review helpful
Very light and very tasty. I doubled the recipe, because I have about 36 cupcakes, but I...
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