Chocolate Tahini Buttercream Frosting
There is no better way to top a cupcake or frost a cake than with this luscious, creamy, rich chocolate tahini buttercream frosting recipe. Kids do not notice the addition of tahini in this frosting, but the added creaminess enhances both the flavor and texture of this irresistible, healthy chocolate frosting recipe.
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Servings: 20 Tablespoons
Calories: 66kcal
Equipment
Ingredients
- 113 g butter softened
- 84 g honey
- 30 g tahini
- 30 g cocoa powder
- 1 tsp vanilla extract
Instructions
- Add all ingredients to a medium-size bowl.
- Mix with an electric mixer until ingredients are fully combined and frosting is smooth. Scrape down the bottom and sides of the bowl with a spatula as necessary.
- Use immediately or store in the fridge for up to two weeks. To use after it's been in the fridge, allow the frosting to sit on the counter for 20-30 minutes to soften and then remix so the temperature is consistent throughout the frosting.
Notes
- This recipe yields just slightly under 20 tablespoons or 1 1/4 cups. You will need 2 batches of this frosting for a batch of cupcakes. For a layered cake, I used almost 6 batches to fill between layers and completely cover the top and sides of an 8-inch round 2-layer cake.
Nutrition
Calories: 66kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 37mg | Potassium: 34mg | Fiber: 1g | Sugar: 4g | Vitamin A: 142IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 0.3mg
