"A great alternative for greasy frosting. This recipe is really more like whipped cream, but still has that great frosting taste!" — PURPLEMAGGOT
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unsweetened cocoa powder
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.
Following the advice of other reviewers, I doubled the recipe to frost a chocolate sheet cake, and was glad I did. Tastewise, it was fine (I'm not a chocolate fan; I made to appease the chocoholic DH) however, the mediocre rating is due to the melt factor. Even whipping my cream into stiff peaks and then adding the brown sugar and cocoa, which I'd mixed together, it didn't have the stability factor I wanted. I also refrigerated it immediately until the cake had completely cooled and it still was very "melty." I didn't want a chocolate buttercream frosting today, but that was more the consistency I was seeking. Next time I need a reliable chocolate frosting, I'll use the "Whipped Cream Cream Cheese Frosting" found on this site and add cocoa powder. Not that this recipe was bad; it just wasn't exactly what I was looking for today. However, I never would've thought of using brown sugar in a frosting, so I appreciated the opportunity to test this out today!
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 :)
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.
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!)
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.
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!
This frosting is seriously the BEST I've ever made. My husband didn't want a traditionally thick frosting on his b-day cake so I searched and searched for something that was more airy and mousse-like. I found this recipe and decided to give it a shot and was not disappointed. I quadrupled the recipe to cover and fill a three layered cake. But I followed the recipe exactly and it came out perfect. Not too sweet, just the right chocolate flavoring, great texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Light and Creamy Brown Sugar and Chocolate Frosting
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 208
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