Chocolate Frosting (No Eggs or Milk Needed)
photo by lisa__lynn
- Ready In:
1 cakes worth
- 1 cup sugar
- 6 tablespoons cornstarch
- 4 tablespoons cocoa
- 1⁄2 teaspoon salt
- 2 tablespoons oil
- 1 cup water
- 1⁄2 teaspoon vanilla
- Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.
- Whisk in the water.
- Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.
- (Make sure you don't boil too long, or it will set like taffy.)
- Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.
Questions & Replies
Ok so I followed the directions of this recipe exactly and it never thickened. So after it cooled I got out my blender and added about 1 1/2 cups powdered sugar and blended it into this chocolate syrup that i had came up with with this recipe and it actually turned out thick and awesome like cake icing consistency. ??
I've never made cooked frosting before, and I use a gas stove. So, I had my doubts the whole time I was making it. Being cooked on a gas stove, the frosting got really thick as soon as it began to boil. So, I went ahead and turned off the heat within less than a minute. When I was stirring in the oil and vanilla, the mixture was very thick, and it didn't seem like the oil was going to mix in. I was worried I'd cooked it too much. But once I actually started frosting my cake with it, I realized it was just fine. And it kind of tastes like the inside of a Lindor truffle. I really like this recipe and the fact that it doesn't require powdered sugar, which I don't usually have. So, it will probably be my go-to chocolate frosting recipe from now on. Thank you!
I made some gluten free brownies for a bake sale and they turned out pretty awful (too much cocoa powder I think). The next morning I thought about adding an icing to try and fix them. I had no eggs or butter and about 15 minutes to get it made. This recipe was a life saver. It really turned the brownies around and it was easy to sub in stevia for the sugar. I will be making this again for sure.
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Delicious! I was topping peanut butter cookies with this. So I upped the cocoa to 1/3 c. and I used 2 tbsp butter instead of the oil. Because of the review "too thin," I was sure to boil at least two minutes. But it thickened up quickly so I was not too worried about thinness. It had good body when drizzled thickly on the cookies, and did not even ooze off a side! Will definitely make this again!