- 1/2 cup sugar
- Sugar substitute equivalent to 1/2 cup sugar
- 1/2 cup baking cocoa
- 3 tablespoons cornstarch
- 1 cup cold water
- 4-1/2 teaspoons butter
- 1 teaspoon vanilla extract
- In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm. Yield: 1-1/4 cups.
Reviews forGlossy Chocolate Frosting
"This is my new 'go-to- chocolate frosting! After reading the reviews, I made sure to boil it long enough - 3 minutes at a slow boil. I had 15 cupcakes that I dipped into the warm frosting to coat - easy to do. I had enough frosting to do about 24 cupcakes though. I have the rest in the refrigerator just wondering if I could warm it up and use it again."
"I love the taste and texture of this frosting. This will be my number one go to from now on. Its so easy and not too sweet."
"I like it simple"
"This is the most amazing chocolate frosting recipe, and I have received nothing but compliments for it."
"I put it on the old-fashioned yellow cake recipe and it turned out GREAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!"
"Love it! Super easy and much lighter than frosting made with shortening. I especially like that it is diabetic friendly! This will be my new go to for chocolate frosting!"
"Loved this icing, easy and very good. Made it twice already !!"
"Totally enjoyed this icing. I've never made one without powdered sugar. Tastes more like dark chocolate because of using cocoa."
"My daughter is diabetic and I use this frosting most times to ice brownies, cupcakes, etc. While I use the sweetener instead of all sugar as some here suggest, my daughter still likens the taste and texture to more of a pudding than a frosting. I agree. Still, it's a very good substitute for real sugar frostings."