Best 5 Honey Cocoa Frosting Recipes
"Honey cocoa frosting" is a delicious and versatile frosting that can be used to top cakes, cupcakes, cookies, and other desserts. It is made with a combination of butter, powdered sugar, cocoa powder, honey, and milk, and it has a rich, chocolatey flavor with a hint of sweetness. This frosting is easy to make and can be customized to suit your taste preferences. Whether you are a beginner or an experienced baker, this article will provide you with the best recipe for "honey cocoa frosting" that will tantalize your taste buds and make your desserts extra special.
Here are our top 5 tried and tested recipes!
HONEY FROSTING
Use this frosting with our Pumpkin Spice Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- In a medium bowl, whisk all ingredients until smooth.
HONEY-COCOA FROSTING
This recipe was created to go with my whole wheat chocolate chiffon cake. It contains no refined sugar and no egg. For white frosting, reduce the honey to 1/2 cup and omit the cocoa powder.
Provided by Mrs Michael Ramey
Categories Chocolate Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Whip the cream cheese with an electric mixer until fluffy. Beat in the honey, cocoa powder, and vanilla extract.n
- Beat the cream in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Gently fold the whipped cream into the cream cheese mixture.n
Nutrition Facts : Calories 275.7 calories, Carbohydrate 20.2 g, Cholesterol 74.9 mg, Fat 21.4 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 13.2 g, Sodium 71.2 mg, Sugar 17.6 g
HONEY-CINNAMON FROSTING
Use this Honey-Cinnamon Frosting recipe when making our Banana Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.
Nutrition Facts : Calories 121 g, Fat 8 g
HONEY-COCOA FROSTING
This recipe was created to go with my whole wheat chocolate chiffon cake. It contains no refined sugar and no egg. For white frosting, reduce the honey to 1/2 cup and omit the cocoa powder.
Provided by Mrs Michael Ramey
Categories Chocolate Frosting
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Whip the cream cheese with an electric mixer until fluffy. Beat in the honey, cocoa powder, and vanilla extract.n
- Beat the cream in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Gently fold the whipped cream into the cream cheese mixture.n
Nutrition Facts : Calories 275.7 calories, Carbohydrate 20.2 g, Cholesterol 74.9 mg, Fat 21.4 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 13.2 g, Sodium 71.2 mg, Sugar 17.6 g
CHOCOLATE CAKE WITH COCOA FROSTING
A special friend gave me this recipe more than 20 years ago. The cake has a wonderful chocolate frosting with cocoa powder. -Annette Foster, Taylors, South Carolina
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 two-layer cake (6-8 servings) plus 2 plain cake portions.
Number Of Ingredients 14
Steps:
- In a small saucepan over medium heat, combine cocoa and water until smooth; add the oil and butter. Bring to a boil; cook and stir for 1 minute. Remove from the heat. , In a large bowl, combine flour and sugar; gradually add cocoa mixture, beating until well combined. Beat in buttermilk and eggs. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Cut cake into four 7-1/2x5-in. rectangles. Wrap two of the rectangles separately in foil; refrigerate or freeze. Set the other two rectangles aside. , For frosting, in a small saucepan, combine the butter, cocoa and milk. Bring to a boil; cook and stir for 1 minute (the mixture will appear curdled). , Pour into a large bowl. Gradually add confectioners' sugar and vanilla; beat until frosting achieves desired spreading consistency. Spread frosting between layers and over the top and sides of cake. Unfrosted cakes may be frozen for up to 6 months.
Nutrition Facts : Calories 1020 calories, Fat 53g fat (17g saturated fat), Cholesterol 114mg cholesterol, Sodium 559mg sodium, Carbohydrate 136g carbohydrate (107g sugars, Fiber 2g fiber), Protein 7g protein.
Tips:
- To achieve a smooth and lump-free frosting, make sure the butter is at room temperature before creaming it with the cocoa powder and honey.
- If you find the frosting too thick, add a tablespoon or two of milk or cream until you reach the desired consistency.
- For a richer flavor, use dark chocolate cocoa powder instead of regular cocoa powder.
- To make a chocolate ganache frosting, heat equal parts heavy cream and semisweet chocolate over low heat until the chocolate is melted and smooth. Let cool slightly before frosting your cake or cupcakes.
- For a fun twist, try adding a teaspoon of cinnamon, nutmeg, or ginger to the frosting for a spiced cocoa flavor.
- To make a marble frosting, divide the frosting into two bowls. Add a few drops of food coloring to one bowl and swirl it into the other bowl.
- For a fluffy frosting, whip the frosting on high speed for a few minutes until it is light and airy.
Conclusion:
With its rich cocoa flavor and velvety smooth texture, honey cocoa frosting is a delicious and versatile frosting that can be used to top a variety of desserts. Whether you are making a simple chocolate cake, cupcakes, or a layer cake, this frosting is sure to be a hit. So next time you are looking for a frosting that is easy to make and packed with flavor, give honey cocoa frosting a try. You won't be disappointed!
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