Is it a frosting? Is it a glaze?
I am not sure exactly how to answer that question. But, I do know this is a great option for a cake ‘topping’ that is creamy, delicious, and comes together in a snap.
It’s basic science for foodies. Melting the milk and butter together, and then adding the cocoa to the warm liquid, helps the dense powder incorporate, and simplifies the whisking process. You can make it more, or less, thick if you want, and it is easy to spread over your favorite dessert. Win, and win!
I like using this 10 minute icing for a tray of brownies, a sheet cake, or to glaze cupcakes. It is super easy, and great when you have a crowd.
I have several other options to top your desserts. Try my other buttercream recipes like my Low-FODMAP Chocolate Buttercream, Low-FODMAP Vanilla Buttercream, Low-FODMAP Chocolate Ganache, Low-FODMAP Salted Caramel Buttercream, and Low-FODMAP Peanut Butter Buttercream, to name a few. For a full list, see my Best Low-FODMAP Cakes Collection.
You may also like to try my:
- Best Low-FODMAP Desserts, Sweets & Treats
- Low-FODMAP Flourless Chocolate Cake
- Low-FODMAP Ooey Gooey Brownies
- Deluxe Low-FODMAP Chocolate Layer Cake
- Low-FODMAP Hot Fudge Sauce
- Low-FODMAP White Wedding Cake
Or over 500 more low-FODMAP recipes on the blog! IBS-friendly.
Be healthy and happy,
Rachel Pauls, MD
‘Ten Minute’ Cocoa Icing; Low-FODMAP, Gluten-free
The easiest chocolate icing you will ever make, it works as a glaze or frosting. Rich and full of chocolate flavor. Low-FODMAP, gluten-free, vegan and IBS-friendly!
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Total Time: 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 6 tablespoons low-FODMAP milk*
- 4 tablespoons (1/2 stick) unsalted butter or vegan alternative*
- 2 teaspoons vanilla extract
- 3/4 cup Hershey’s unsweetened cocoa powder*
- About 3.5 to 5 cups confectioner’s (powdered) sugar*
- Pinch of salt
- Optional: Espresso powder*
Instructions
- Heat LF milk (or water) in a large saucepan until simmering (not a full boil), then turn heat to low
- Add the butter, and allow to melt
- Remove from heat and stir in the vanilla extract, then the salt, and about half the cocoa powder
- Beat with a hand mixer to combine, then add in the half the confectioner’s sugar, and beat again
- Continue with adding the cocoa and confectioner’s sugar, until you have the consistency and flavor you like (you can adjust the sweetness with this step)
- It may be slightly loose (that is OK), but should be smooth
- The glaze will firm up as it cools, so if you want it to be pourable, then add less confectioner’s sugar
- Taste, and add espresso powder, if desired
- Pour, or spread, over your cake
- You can pour it while the cake is still warm!
- Store unused portions in a covered container in the refrigerator, for up to 5 days
Notes
- Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting
- Butter is naturally low in FODMAPs, for vegans, substitute a vegan margarine with low-FODMAP ingredients (like Earth Balance)
- 8 grams is one low-FODMAP serving for cocoa, but you may enjoy up to 52 grams per FODMAP Friendly
- Low-FODMAP milks include lactose-free whole milk, almond milk, oat milk
- Recipe is for one 8 inch round cake (or 9 by 13 sheet); double recipe for layer cakes
- Espresso powder is not the same as instant espresso granules. It is a baking ingredient that will deepen chocolate flavor in the final product
- Note: The icing color will vary depending on the type of cocoa (Dutch cocoa is darker), and the amount of confectioner’s sugar. In these images, I used more sugar so the frosting would be fluffy and spreadable. However, when used as a glaze it will have a deeper brown hue. You only need about 4 cups of confectioner’s sugar if you want it to be poured over your cake to later firm up
Serve it with my easy Low-FODMAP Five Minute Chocolate Mug Cake. A full dessert in under 15 minutes!
