Healthy Chocolate Frosting – 3 Ways
These three homemade chocolate frostings are all velvety smooth, creamy, and full of rich chocolate flavor. They’re perfect for piping on top of cupcakes, spreading on cakes, or slathering on brownies – and plenty of other baked treats! Store any unused frosting in an airtight container in the refrigerator. When stored like that, each of these should keep for at least four days (if not longer!).
Ingredients
FROSTING #1 – BUTTERCREAM-LIKE
- 2 cups (480g) plain nonfat Greek yogurt (see Notes!)
- ¼ cup (20g) unsweetened cocoa powder (the “natural” kind – and measured like this)
- 2 servings (16g) sugar-free, fat-free chocolate instant pudding mix (see Notes!)
- ⅝ tsp liquid stevia (or adjusted to taste – see Notes!)
FROSTING #2 – THICKER + MAINLY FOR SPREADING
- ¼ cup (56g) chopped dark chocolate or dark chocolate chips (see Notes!)
- 2 tbsp (30mL) nonfat milk, warm
- ¼ cup (60g) plain nonfat Greek yogurt, room temperature
- 2 tbsp (10g) unsweetened cocoa powder, sifted (the "natural" kind – and measured like this)
- 2 tbsp (10g) Dutched cocoa powder, sifted (sometimes called "special dark" – and measured like this)
FROSTING #3 – GANACHE-LIKE
- ¾ cup (60g) unsweetened cocoa powder (the “natural” kind – and measured like this)
- 3 tbsp (45mL) pure maple syrup
- 5 tbsp (75mL) unsweetened vanilla almond milk
- 1 ½ tsp vanilla extract
Instructions
- To prepare Frosting #1, add the Greek yogurt, cocoa powder, instant pudding mix, and vanilla stevia to a large bowl. Beat with a hand-held electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours before using. (If refrigerating longer, transfer the frosting to an airtight container with a lid instead.)
- To prepare Frosting #2, add the dark chocolate to a microwave-safe bowl. Microwave on HIGH for 20 seconds. Stir and microwave for another 20 seconds. Stir for at least 1 minute, or until the chocolate is completely melted. (If necessary, return the bowl to the microwave for an additional 5-10 seconds). Add in the milk, Greek yogurt, and both cocoa powders, and stir until smooth.
- To prepare Frosting #3, stir together the cocoa powder, pure maple syrup, milk, and vanilla extract in a small bowl until smooth.
Notes
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: Be very careful and measure the cocoa powder correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Do NOT scoop it directly from the container. Too much cocoa powder can make your frosting taste bitter, rather than rich and chocolaty.
COCOA POWDER NOTES: For the best results, use the exact cocoa powder that’s listed in the ingredients for each frosting recipe. Natural unsweetened cocoa powder and Dutched cocoa powder (also called “special dark” cocoa powder) have different acidity levels and flavors, which will change the taste of your frosting (as well as the taste and texture of baked goods!).
I use Hershey’s natural unsweetened cocoa powder and Hershey’s Dutched "special dark" cocoa powder the most.
GREEK YOGURT NOTE: I’ve found that FAGE plain nonfat Greek yogurt works the best when making frosting because it’s thicker than many other brands, which really helps with the frosting’s consistency. (It also has less of a yogurt “tang” to its flavor!)
INSTANT PUDDING MIX NOTES: Instant pudding mix is special because its thickening properties are activated when it’s cold or at room temperature — not when heated (like with cornstarch and regular “cook-and-serve” pudding mix).
If you can’t find sugar-free, fat-free chocolate instant pudding mix, then substitute sugar-free, fat-free vanilla instant pudding mix instead, and add an additional 2-3 teaspoons of unsweetened cocoa powder to Frosting #1.
Unfortunately, there isn’t a great substitute for the instant pudding mix. I’ve tried using xanthan gum, and while it does thicken the frosting, it also adds a weird texture. Regular “cook-and-serve” pudding mix and cornstarch won’t work because those require heat to activate their thickening properties, and heating the Greek yogurt is not a good idea.
So if you can’t find or don’t want to use instant pudding mix, I recommend using Frosting #2 or #3 instead.
STEVIA NOTES + ALTERNATIVES: For the best results, I recommend using the same liquid stevia that I do. (Many stevia brands and products have different sweetness levels!) I buy it online here because that’s the best price I’ve found, and you’ll use it all of these recipes of mine too.
If you prefer not to use liquid stevia in Frosting #1, then substitute 1 ½ teaspoons of this powdered stevia. Alternatively, substitute ¼ cup of granulated sucralose, Truvia, or regular confectioners’ sugar (aka powdered sugar).
DARK CHOCOLATE NOTES: I really like Ghirardelli’s 72% dark chocolate and Lindt’s 70% dark chocolate. If you prefer, the same amount of dark chocolate chips (such as Hershey’s) may be substituted for the chopped dark chocolate.
MILK ALTERNATIVES: Any milk may be used in place of the nonfat milk in Frosting #2. Any milk may also be used in place of the unsweetened vanilla almond milk in Frosting #3.
PURE MAPLE SYRUP ALTERNATIVES: Honey or agave may be substituted in place of the pure maple syrup in Frosting #3. For a sugar free version, substitute 3 tablespoons (45mL) of milk (any kind!) + ½ teaspoon liquid stevia.
NUT FREE OPTIONS: Frosting #1 and #2 are naturally nut free. To make Frosting #3 nut free, substitute your preferred nut free milk (regular dairy milks, soy milk, oat milk, etc).
DAIRY FREE + VEGAN OPTIONS: Use Frosting #3 or a modified version of Frosting #2 (see below!).
In Frosting #2, substitute your favorite non-dairy milk for the nonfat milk. You should be able to substitute non-dairy yogurt (ie soy- or almond-based) in place of the Greek yogurt. If doing so, reduce the milk to 1 tablespoon to start, and add more if necessary after stirring in both cocoa powders, since most non-dairy yogurts are thinner in consistency than Greek yogurt.
I haven’t tried to make a vegan version of Frosting #1.
{gluten free, egg free, low fat, low sugar, clean eating options, vegan options, dairy free options, sugar free options, higher protein options, nut free options}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.