Chocolate Buttercream Frosting: No Refined Sugar- -Creamy chocolate frosting that does not require any refined sugar ( NO White or Powdered Sugar!) and will frost perfectly on your favorite dessert.

I previously shared a chocolate buttercream frosting recipe. It was paired along with an amazing chocolate cake and neither required refined sugar.

The frosting recipe was something I discovered many years ago and continue to use. Now, I don’t want you to think that I don’t like that frosting recipe. I do. Love it.

But, I recently made a few tweaks to it and turned it into another chocolate buttercream frosting without refined sugar that I am in love with.

The first recipe is definitely more of a frosting that is strictly for spreading. It’s delicious, but, piping with it isn’t easy. Plus, it needs to be refrigerated for at least 15 minutes to firm up before using.

This recipe pipes really easily and does not need to be refrigerated before using.

To Sum All This Up:

• This recipe is thicker and can be piped more easily.
• They both are delicious.
• Neither requires any refined sugar. That means- → →NO white sugar or powdered sugar.

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Ingredients Needed:

• Butter
• Shortening
• Unsweetened cocoa powder
• Pure maple syrup

Butter: It must be softened! cold butter = not good frosting

Shortening: I like to use Crisco butter flavored baking sticks in my frosting. Regular shortening will also work.

Maple Syrup: To keep this unrefined, using real maple syrup is necessary. That being said, I do realize it is pretty costly. If you have regular maple flavored syrup or a natural maple flavored syrup on hand, they will work. However, if you are looking to avoid all refined sugar, skip them and go with the real thing.

Can I Use Honey? If you don’t have any maple syrup on hand, honey can be used as a replacement. Keep in mind, they do have a bit different sweetness levels and you may need to use less.

How to Make:

• First, beat the butter and shortening until creamy. Then, add in unsweetened cocoa powder. Beat to combined.
• Add in just 1/3 cup of the maple syrup. Beat to combined, then, give it a taste. If you need it to be sweeter, add a bit more. I don’t recommend using more than a half a cup to keep its creamy consistency.

Notes:

• This recipes makes about 1 cup of frosting. This should cover a 9 x 13 sheet cake or 6-8 cupcakes.
• Keep any leftover frosting in a covered container in the refrigerator. Use within 2-3 days.

linking up and weekend potluck

FROST IT ON:

• Vanilla Butter Cake
• Self Rising Flour Yellow Cake
• Angel Food Cupcakes
• Chocolate Cake for Two