Steps to Prepare Easy Chocolate Buttercream Frosting Without Cocoa Powder

Italian Meringue Buttercream Frosting With Honey

Sifting the cocoa powder is an important step because it makes sure you get all the clumps out.

Recipe Summary Italian Meringue Buttercream Frosting With Honey

This recipe uses only honey as a sweetener and is thus a perfect option for people wanting to avoid refined sugar! It makes enough to frost 1 layer cake or about 40 cupcakes.

Ingredients | Easy Chocolate Buttercream Frosting Without Cocoa Powder

1 cup honey

5 egg whites

1 ½ cups butter, at room temperature

1 teaspoon vanilla extract

Directions

Pour honey into a small saucepan over medium heat. Heat until a thermometer inserted into the saucepan reads 240 degrees F (115 degrees C).

While honey is heating up, beat egg whites in a stand mixer fitted with the whisk attachment until stiff peaks form. Slowly and gradually pour hot honey into the egg whites, keeping the mixer on medium-high speed. Keep mixer going until the bowl cools to room temperature.

Add pieces of soft butter gradually, with the mixer still going. Add vanilla extract. Keep mixing until mixture comes together and is the consistency of buttercream, up to 10 minutes.

Info | Easy Chocolate Buttercream Frosting Without Cocoa Powder

prep: 20 mins cook: 10 mins total: 30 mins Servings: 40 Yield: 3 cups

TAG : Italian Meringue Buttercream Frosting With Honey

Desserts, Frostings and Icings, Buttercream,

Images of Easy Chocolate Buttercream Frosting Without Cocoa Powder

Easy Chocolate Buttercream Frosting Without Cocoa Powder : This will remove all clumps for an extra smooth frosting, use milk to reach desired consistency.