How can I make a chocolate frosting without powdered sugar?!

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Chocolate Italian buttercream

Ingredients
8 ounces sugar
2 ounces water
4 ounces egg whites
pinch of salt
10 ounces butter
1 1/4 teaspoon pure vanilla extract
6 ounces semisweet or bittersweet chocolate, melted and cooled

Method
Bring the sugar and water to a boil in a small saucepan. Cover with a lid or plastic wrap and let boil for 2-3 minutes. Remove the lid and cook the sugar to 244 degrees, F.

While your syrup is boiling, whip the whites and salt on medium speed of your stand mixer to soft peaks. This is a timing issue, so watch them carefully. If you overbeat your whites before your syrup reaches temperature, they'll be grainy and dumb. Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244F.

When the syrup is ready, with mixer on medium low, pour syrup in a thin stream down the inside of the mixing bowl. This will give the syrup a chance to cool off a bit as well as keeping the syrup from getting spun all over the sides of the mixer by the whisk attachment.

Turn mixer to high and whip until whites are completely cool and hold firm peaks.

Add the softened butter, a bit at a time making sure one addition is blended in before adding the next. Whisk in the melted and cooled chocolate and the vanilla extract.

Chocolate Buttercream Frosting

2 cups sugar
2/3 cup water

Combine and bring to a boil. Continue to boil over medium heat without stirring until the mixture reaches 240 degrees on a candy thermometer.

Meanwhile beat together to stiff peaks

6 egg whites at room temperature
? tsp cream of tartar
2 tsp vanilla extract
Pinch salt

Slowly pour in the sugar syrup hitting the side of the bowl and not the beaters. Continue beating the frosting for 10-15 minutes until the meringue is completely cool. When completely cool, slowly begin to add, a few tablespoons at a time

2 cups softened unsalted butter

Beat until smooth after each addition.

Combine and melt in a double boiler:

1 pound chocolate, chopped in small pieces
? cup butter

Add to the mixture and beat well until frosting reaches a spreadable consistency. This may take 15 minutes or so and you may have to chill the frosting for several minutes before beating it again to get it to stiffen. Alternatively, you can place the frosting bowl in an ice bath while continuing to beat constantly until the icing stiffens sufficiently.

it takes a bit more work, and a little more time, but it tastes so much better

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Make a cooked chocolate frosting using regular sugar. Amounts depend on the size of your cake but I'd work on a ratio of 1 C sugar, 2 Tablespoons Cocoa powder, 1 Tablespoon butter and 3 Tablespoons of water plus a pinch of salt for the whole mixture and a dribble of vanilla extract. Cook over a low to medium heat until the sugar has all dissolved then boil for a couple of minutes. Beat madly until all fudgy and then spread over your cake.

Alternatively bring 250ml of cream up to almost boiling, remove from the heat and stir in 200g chopped chocolate and stir until it is all melted for a luxurious ganache.

Or - if you have a food processor or blender - just blend regular sugar until it is powdered... it's the same stuff!

This will be the absolute best frosting. If you have cream.
Chocolate Ganache
3/4 Cup heavy cream
8 ounces semi sweet chocolate chips.
1 Tb. flavoring of your choice
Heat cream in a small sauce pan, bring almost to a boil
Put chocolate in a bowl, medium or large one. Pour hot cream over chocolate. Allow it to sit for 1 to 2 minutes. Stir until smooth. To use as a glaze let stand at room temperature 10 minutes. To use as a frosting let stand 4 hours at room temperature or refrigerate. Whip with mixer until light and fluffy.

If you have no cream try this one.
Chocolate 7 minute frosting
2 egg whites
1 1/2 Cups sugar
1/4 tsp cream of tartar or 1 Tb light corn syrup
1/3 Cup cold water
1 tsp vanilla
2 ounces melted and cooled unsweetened or semi sweet chocolate
Mix all ingredients except vanilla and chocolate in top of double boiler and set over just boiling water. Beat constantly with electric mixer until stiff peaks form, 4 to 7 minutes. Off heat add vanilla and beat until of good spreading consistency. Stir in chocolate,

Do you have a recipe for old fashion fudge or any fudge receipe that you cook on the stove? Don't use peanut butter and cook the mixture to a soft ball stage. Pour it over the cake when it starts cooling down. Your frosting will become a hot fudge frosting. You can serve it either hot or cold. Enjoy

katsny684@yahoo.com

You cant.

use cocoa powder ?