What can you use instead of cocoa powder in icing?

The best and easiest thing to use in place of cocoa powder is unsweetened chocolate. For every 3 tablespoons of cocoa powder required, use 1 ounce of unsweetened chocolate. The chocolate should be melted before being added to the recipe.

Can I use granulated sugar instead of icing sugar?

The first icing sugar substitute that can be used is as basic as it can get. Since icing sugar is very simply powdered sugar, you could take regular granulated sugar, put in a blender, and set it to high. Let it grind till the texture turns entirely into powder.

Can I use flour instead of cocoa powder?

You cannot simply replace the cocoa powder with flour, because when compared to flour, cocoa powder: Contains more fat. With cocoa removed from the recipe the flavor may be too sweet. You might want to try reducing the sugar of your recipe to counteract that sweetness.

What is the best chocolate frosting?

Add vanilla extract and 2 tbsp of heavy whipping cream and mix to combine. Add additional 2 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes. Add last 1 C powdered sugar along with 2 tbsp heavy whipping cream.

What is the best chocolate frosting recipe?

Beat shortening, butter, sour cream, milk, vanilla, salt, 1 cup of the powdered sugar, and the cocoa powder in a medium-size bowl until creamy. Gradually beat in remaining powdered sugar and melted chocolate until smooth. FOR 3 LAYER CAKE: Place a cake layer on pedestal. Spread with about 2/3 cup frosting.

How do you make chocolate frosting from cocoa powder?

Directions 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. 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.

How do you make German chocolate frosting from scratch?

In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.