Chocolate Frosting

Chocolate Frosting

0 Reviews
From: Diabetic Living Magazine

This yummy homemade chocolate frosting is the perfect addition to any cake. This recipe makes enough to fill and frost a two-layer 8- or 9-inch cake.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup 60% to 70% tub-style vegetable oil spread, chilled
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon vanilla
  • 1¼ cups powdered sugar (see Tip)
  • Fat-free milk (optional)


  • Prep

  • Ready In

  1. In a medium bowl, beat vegetable oil spread, cocoa powder and vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar until very smooth. If needed, add enough milk, ½ teaspoon at a time, to reach desired spreading consistency. Makes ¾ cup frosting.
  • Tip: We do not recommend sugar substitutes for this recipe.
  • To make ahead: Prepare as directed. Cover and refrigerate for up to 1 week; let stand at room temperature for 30 minutes before spreading.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 80 calories; 3 g fat(1 g sat); 13 g carbohydrates; 15 g sugars; 23 mg sodium;
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, ½ fat

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