Adapted from our luscious Super-Simple Chocolate Frosting, this recipe proves it’s possible to reduce sugar without sacrificing bold chocolate flavor. Light, fluffy, and easy to spread, use this frosting to finish your next cake or batch of cupcakes – it’s sure to impress!
Sift the cocoa powder, baking sugar alternative, and espresso powder into a bowl.
Bring the cream to a simmer on the stove or in the microwave, then pour over the cocoa powder mixture.
Whisk slowly to combine; the mixture won’t be smooth. Continue whisking for a minute; the lumps will disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.
Place the butter and salt into a large mixing bowl. Sift the confectioners’ sugar into the bowl and beat until smooth and fluffy, about 3 to 5 minutes. Beat in the vanilla.
With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it’s all incorporated. Scrape the bowl, then beat at medium speed for another minute.
Use to frost the cake or cupcakes of your choice; you’ll have enough for a single-layer cake or a dozen cupcakes.
This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.
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