1. Sift the cocoa powder, baking sugar alternative, and espresso powder into a bowl.

  2. Bring the cream to a simmer on the stove or in the microwave, then pour over the cocoa powder mixture.

  3. Whisk slowly to combine; the mixture won’t be smooth. Continue whisking for a minute; the lumps will disappear as the sugar dissolves and the cocoa hydrates. Set aside to cool to room temperature.

  4. Place the butter and salt into a large mixing bowl. Sift the confectioners’ sugar into the bowl and beat until smooth and fluffy, about 3 to 5 minutes. Beat in the vanilla.

  5. With the mixer running on low speed, add the cocoa mixture a spoonful at a time until it’s all incorporated. Scrape the bowl, then beat at medium speed for another minute.

  6. Use to frost the cake or cupcakes of your choice; you’ll have enough for a single-layer cake or a dozen cupcakes.

Tips from our Bakers

  • This recipe was developed using King Arthur Baking Sugar Alternative. Using another sugar replacement or alternative, one with a different formulation, will yield different results. For best success, use the specific product called for: King Arthur Baking Sugar Alternative.