Basic Chocolate Frosting
 
 
Low-carb, Sugar-Free, THM:S, Gluten/peanut/egg free - this milk chocolatey frosting is fudgelike when refrigerated (thank you, coconut oil!), so if you want it to be softer either don't refrigerate it until chilled through or get it out 20-30 minutes in advance of eating to soften up.
Author:
Serves: about 1½ cups
Ingredients
  • 1 stick salted butter, softened
  • ⅓ cup cocoa powder
  • 3 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
  • 3 Truvia packets, ground in a coffee grinder (2¼ tsp. Truvia; you could also use half that of THM Super Sweet Blend)
  • ½ tsp. vanilla extract
  • ⅓ cup unsweetened almond milk
  • ⅓ cup cottage cheese
  • ¼ cup coconut oil, softened (use refined if you don't want a coconut flavor)
Instructions
  1. In a stand mixer (a good hand mixer would probably work as well), beat the butter, cocoa powder, sweetener, and vanilla until smooth. Heat the almond milk and blend it in a blender with the cottage cheese until totally smooth (a Ninja single-serve blender cup works great for this). Beat this mixture into the butter mixture, then add the softened coconut oil and beat again. Put the mixing bowl in the refrigerator to chill for a bit if the frosting is runny, then beat again once it has firmed up a little (if you refrigerate it too long and it won't beat properly, let it set out to warm up to room temperature and try again). Frost your cake, then refrigerate to firm the frosting up to the desired consistency. The frosting will be fudgelike when fully chilled, so don't chill it before frosting your cake. Yields about 1½ cups (which I use to frost my Mocha Cake recipe).
Notes
If you don't want a fudge frosting consistency, substituting more butter for the coconut oil would probably work to keep the end result softer.
Feel free to adjust the sweetener to your taste and what you have on hand. If using a granulated sweeter, grind it in a coffee grinder.
Recipe by Briana Thomas at https://www.briana-thomas.com/basic-chocolate-frosting/