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Light and Creamy Brown Sugar and Chocolate Frosting

Light and Creamy Brown Sugar and Chocolate Frosting


A great alternative for greasy frosting. This recipe is really more like whipped cream, but still has that great frosting taste!

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 23.1 g
  • 36%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet


  1. Pour the heavy cream into a medium bowl, and whip with an electric mixer. Add sugar, vanilla and cocoa powder; whip until stiff and spreadable. Refrigerate until needed.
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This frosting is incredible! It's so easy to make too. Definitely double it. I chilled my bowl and beater for the heavy cream added the vanilla while beating it. In a separate bowl I mixed the cocoa and dark brown sugar. As I was whipping the cream I kept adding that to the mixture. It's very easy to work with and it's not overly sweet.


Awesome frosting! I did not think it was chocolately enough and so I melted 4 squares of 70% dark chocolate and whipped it in after I had tasted the original product. I doubled the recipe because I layered two 9x13 cakes and it was just enough to frost the outside (nothing extra for the filling). I really like the texture - very smooth and not at all grainy.


This recipe is PERFECT. I have never liked heavy, sugary buttercream frostings (or the stuff you get from the store in a can) and this is exactly the kind of frosting I love - light, fluffy, and not to sweet. I did double the recipe to fully frost my 9"layer cake (outside only, not filling, though I had a bit extra so I probably could've filled it too) and I also stabilized it by adding a teaspoon of gelatin that had been dissolved in 1/4 cup of water in the microwave after whipping. Wonderful! I'll be using this again :)