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Honey-Cocoa Frosting

Honey-Cocoa Frosting

Mrs. Michael Ramey

"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

15 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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

Read all reviews 9
  1. 12 Ratings

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Most helpful positive review

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 ski...

Most helpful critical review

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 ...

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Least positive
Newest

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 ski...

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 ...

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. T...

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 "whi...

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...

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 bo...

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.

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

I've made this frosting without cocoa or vanilla to go with my carob cakes. I used other reviewers' suggestions and reduced honey to 1/2 cup. I also used raw cream. The frosting was wonderfully ...

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