Basic Recipe for Easy Low FODMAP Chocolate Frosting
Chocolaty, rich and creamy. This Easy Low FODMAP Chocolate Frosting is loaded with chocolaty, fudgy flavor with a smooth creamy texture. I treat it as a Basic recipe in that it can be in your repertoire for when you need it. Need a topping for Chocolate Cupcakes? A Yellow Layer Cake? This Easy Low FODMAP Chocolate Frosting works in so many applications.
Make it Thicker; Make it Thinner
Like all confectioners’ sugar based frostings the texture can be adjusted by adding more confectioners’ sugar for a thicker texture, or more lactose-free milk to thin it out.
Apply Frosting Like a Pro
I have made hundreds – maybe thousands – of frosted cakes in my day and I can tell you that a good cake decorator’s turntable and an icing spatula can make the difference between your frosting looking great – or not. And also whether you have fun applying it! If you like making cakes and have the room, I highly recommend getting both of these standby tools.
Easy Low FODMAP Chocolate Frosting
Our Easy Low FODMAP Chocolate Frosting is fabulous on yellow cake, as shown, but also works beautifully with white cakes and chocolate cakes - or cupcakes!
Low FODMAP Servings: Makes enough for at least 12 cupcakes or 1, 8-inch (20 cm) or 9-inch (23 cm) layer cake; 12 servings
- 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, cut into pieces
- 4 cups (360 g) sifted confectioners' sugar (whisked before measuring; plus extra as needed)
- 4 ounces (115 g) unsweetened chocolate, melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 2/3 cup (165 ml) milk (plus extra as needed)
- In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add a quarter of the sugar gradually (do this by eye), beating until beginning to combine, about 2 minutes, scraping down the bowl once or twice.
- Add remaining confectioners' sugar, melted chocolate, vanilla and milk and beat on high speed until completely smooth and creamy. Keep beating until smooth and satiny! Frosting is now ready to use and is best if used immediately. Adjust texture as needed by adding a bit more confectioners' sugar or milk. Frosting may be refrigerated in an airtight container for 4 days. (Bring to room temperature and re-beat very well after storing).
IF YOU CAN TOLERATE
- Lactose: If you passed the lactose challenge, you can use regular dairy milk in lieu of the lactose-free milk.