Fudgy Mocha Frosting (Low-Carb, Sugar-Free, THM:S)
If Briana makes a fudgy chocolate layer cake, she’ll want some frosting to go with it.
If the cake wasn’t fudgy enough, this frosting will be. It’s like fudge on fudge. One fudge is deeply moist and chocolate, and the other is creamy-melt-in-your-mouth with a twinge of mocha.
Feel free to use this frosting on things other than my chocolate layer cake. I won’t tell if you make a batch and just straight up eat it with a spoon.
I’m working on a cupcake recipe. Stay tuned!
If all that butter and cream cheese and coconut oil scares you, I’m going to work on a lower-fat option before too long. But who’s scared of fats? Fats make you SKINNY! That being said, a chocolate pudding frosting sounds almost as good as a mocha fudge frosting.
This frosting is very firm and fudgelike (thank you, coconut oil!) once refrigerated, so frost whatever you need to frost before chilling this stuff because once it’s chilled it’ll be impossible to spread. I love it straight out of the fridge in its firm, fudge-like state, but if you want a softer frosting, just let it set out for 20-30 minutes before devouring.
With its silky smooth texture and creamy rich feel in your mouth, this Fudgy Mocha Frosting is truly fit for a special occasion.
Author: Briana Thomas
Serves: approx. 4 cups Print
Pair this with my Fudgy Chocolate Layer Cake for a show-stopping dessert. In order for this frosting to mix correctly, all the components need to be at room temperature or close to it.
Ingredients
- 8 oz. cream cheese (either full-fat or ⅓ less fat should be fine), softened
- 2 sticks of salted butter, softened
- ½ cup cocoa powder
- 2 tsp. vanilla extract
- 2 tsp. instant decaf coffee
- 8 tsp. Truvia or 4 tsp. THM Sweet Blend, ground in a coffee grinder
- 2 doonks THM Pure Stevia Extract Powder
- ½ cup heavy whipping cream, room temperature
- ½ cup coconut oil, melted if solid
Instructions
- With a hand mixer, beat all ingredients except the cream and coconut oil together until creamy.
- Add the cream and beat on high till the mixture is lighter in color and fluffier.
- Add the melted coconut oil and quickly beat it in until everything is well-mixed.
- Frost whatever you are going to be frosting before refrigeration because the frosting hardens to an almost fudge-like consistency in the refrigerator.
- Let the cake, cupcakes, or whatever you are serving the frosting on set out about 20 minutes before serving if you want the frosting to not be so dense.
- Yields approximately 4 cups of frosting. This is plenty for my three layer cake. A half batch of this frosting ices 18 cupcakes or more with ease.
Notes This frosting gets very firm and fudgelike after refrigeration. Letting it set out before serving for approximately 20-30 minutes helps the frosting achieve a softer consistency.
If you don't want such a butter icing feel, I would suggest substituting more cream cheese for some of the butter in the recipe.
Feel free to add more sweetener if desired. Refrigeration does help to bring out and develop more sweetness, though.
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Hershey Unsweetened Cocoa Powder
THM Pure Stevia Extract Powder
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