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.
Are You A Chocolate Fan?
Yeah, we thought so. Check out our article, All About Dark Chocolate.
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) lactose-free milk, preferably whole, (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.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Tell Us What You Think
6 comments for “Easy Low FODMAP Chocolate Frosting”
Hi, I would like to substitute cocoa powder for the baking chocolate. How much cocoa powder should I use to maintain 1/12 of the frosting a safe serving size? Thank you for your help – I am new to Low FODMAP and have no idea how to calculate this.
Hi Cinde, I am going to answer your question from a few angles. Firstly, it is our opinion that everyone following the low FODMAP diet should download both the FODMAP Friendly and the Monash University smartphone apps. These are the ONLY two entities that are lab testing ingredients and you will have all the info of lab tested foods and commercially prepared products at your fingertips. Secondly, as I am sure you know, cocoa powder is not the same thing as unsweetened chocolate. I cannot vouch for this recipe working – AND if you only use low FODMAP amounts of cocoa, the frosting might not be chocolatey enough, and then if you add more to get the right texture, you might end up going over a FODMAP threshold. ANYTIME you make changes to one of our low FODMAP recipes, we cannot vouch for it remaining low FODMAP. I know you asked what the cocoa amount could be to remain low FODMAP, but I can’t answer that in a great way because I don’t know if the frosting itself will work in terms of flavor, color and texture as well. Now, thirdly, let’s talk cocoa! There is some confusion on the Monash app. I have written Monash but have not heard back as of yet: I have a question about their definitions of cacao powder and cocoa powder. Technically they are the same thing (I actually teach classes about this fairly frequently). On the app, the small print under Cocoa Powder says 20 g (0.7 ounces) is high in GOS. For Cacao Powder the small print says 200 g (7 ounces) is high in GOS. These are obviously very different amounts. So, how much cocoa can you use? As much as you can tolerate! Read our article, What Is A Low FODMAP Serving Size? And I invite you to write to Monash as well and ask them about their
Great recipe! Can you freeze this icing?
I would not recommend freezing.
Just made this using lactose-free half and half, since I had it and my regular lactose-free milk is 2%, and it turned out great! Perfect texture and chocolate flavor! Thanks for the recipe!
Thank you for letting us know. What did you schmere it on?