Honey Cocoa Icing

    15 min

    This recipe was created to go with my wholemeal chocolate chiffon cake. It contains no refined sugar and no egg. For white icing, reduce the honey to 175g and omit the cocoa powder.

    12 people made this

    Serves: 12 

    • 1 (200g) tub cream cheese, softened
    • 270g clover honey
    • 4 tablespoons best quality cocoa powder
    • 2 teaspoons vanilla extract
    • 475ml double cream

    Prep:15min  ›  Ready in:15min 

    1. Whip the cream cheese with an electric mixer until fluffy. Beat in the honey, cocoa powder and vanilla extract.
    2. Beat the cream in a separate bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Gently fold the whipped cream into the cream cheese mixture.

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    Reviews & ratings
    Average global rating:

    Reviews in English (10)


    I was excited to find an frosting recipe that uses honey. This one was great, but I made a few changes the second time around. I made the white frosting. The vannila flavor was way strong. I skipped putting vannila completely the next time. The honey is a little strong too. I did 1/2 a cup the second time and next time I will probably cut it to 1/4 cup.  -  04 Aug 2009  (Review from Allrecipes US | Canada)


    Tried this recipe to go on a chocolate cake I had baked it I did not like it at all. It had this extra sweet (from the honey) but tangy flavor (from the cream cheese) that just didn't take good to me.  -  02 Jun 2011  (Review from Allrecipes US | Canada)


    This recipe uses no sugar. It has a nice texture and is very easy to work with. I only frosted a single layer cake so I have plenty left. I'm going to frost gob cookies with the leftovers. Thank you Mrs. Ramey for a very different type of frosting.  -  16 Mar 2011  (Review from Allrecipes US | Canada)