Rich Honey Chocolate Frosting
This honey chocolate frosting recipe is rich, delicious, and decadent. It is perfect for brownies or cakes.
Jump to RecipeHoney as a Sweetener
Honey is a wonderful option for sweetening your recipes. For one, honey is about 25% sweeter than your average sugar, which allows you to use less of it for the same results. This is a good thing because honey is actually more caloric than sugar, coming in at 65 calories per tablespoon to sugar’s 45.
It is also a source of sweetener that can be produced as locally as your backyard. Hard to beat that!

Ingredients for Honey Chocolate Frosting
This recipe is straightforward and it does also contain sugar. However, this one calls for a small fraction of the sugar you would find in non-honey versions of a similar recipe.
- 1/2 Cup Sugar
- 1/4 Cup Butter
- 1/4 Cup Cream
- 1/4 Cup Honey
- 1/4 tsp Salt
- 3 Ounces Unsweetened or dark chocolate in baking squares or chips
- 2 Egg yolks, beaten
- Ice
Tools for Homemade Chocolate Honey Frosting
Pretty standard equipment here except for the double boiler and hand mixer. You can pretty easily make your own double boiler and if you are persistent, whip this by hand instead of with a mixer.
- Large Mixing Bowl for ice water bath
- Smaller bowl to fit inside it
- Double boiler
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- Hand Mixer
- Whisk

How to Make Rich Honey-Sweetened Chocolate Frosting
Begin by combining the sugar, butter, cream, honey, salt, and chocolate in a double boiler.
Heat until everything is melted, then beat by hand with a whisk. Make sure the sugar is fully dissolved.
In a separate small bowl, separate the yolks from the whites. You will not be using the whites.
Whisk the yolks well.
Scoop out about 1/2 cup of the hot chocolatey mixture. While whisking, slowly drizzle it into the egg yolks to temper them. This means you slowly warm the eggs up so when you add them to the very hot ingredients they don’t just scramble on you.
Pour the egg mixture into the main chocolate mixture and whisk until well combined.
In the large empty bowl, fill it about halfway up with ice and then add water to the top of the ice.
Place a smaller bowl inside.
Transfer the frosting from the double boiler into the small bowl that is nested in the ice bath.
Mix with a hand mixer until you reach the desired consistency.
For brownies or cookies you want it pretty thick. For cake you want it a little less so, as it is a very sturdy frosting and can be tricky to spread without damaging the cake surface.

Frosting Brownies, Cakes, or Cookies
When I used this on brownies I allowed the brownies to cool somewhat, but still spread the frosting on them when they were a little warm. This melted it just enough to make a glossy smooth finish that turned out perfectly.
If you are frosting cookies, you can spoon it right out while nice and thick and scrape it across a solid cookie surface, no problem.
This chocolate frosting is sooooo decadent on a cake. However, it is a sticky (hello honey) and pretty thick consistency. For spreading on a cake, whip it with the hand mixer until is a smidge less thick than you think it should be.

Can a baby safely eat this frosting?
I’m gonna say no. It is advised that babies under one year not eat honey as it can contain bacteria their little immune systems just can’t handle. Even though this recipe is thoroughly heated which SHOULD kill off any bacteria in raw honey, I say why take the risk?
How to Store
This will keep in an airtight container in the fridge for a week, or the freezer for three months.
Pull it out of the fridge a couple hours before you plan to use it so it has time to soften up.
Troubleshooting
It’s Lumpy! This could be from your eggs not being tempered well enough or your sugar not melting completely. If the lumps are smooshy it is egg, and you can run the whole mixture through a fine mesh strainer. If the lumps are sort of gritty and hard, it is sugar. Warm and stir the mixture more until it dissolves.
It is too thick! If you whipped this stuff to the point of it almost being a solid, then you can beat in 1 tablespoon of milk at a time until it gets to a more spreadable consistency.
Pin it for Later

More Honey Recipes
I’m always trying to use less processed sugar and more natural ones. You might try honey chocolate chip cookies or honey rolls!

Honey Chocolate Frosting
Equipment
- Large Mixing Bowl for ice water bath
- Smaller bowl to fit inside it
- Double boiler
- Rubber Spatula
- Measuring Cups
- Measuring Spoons
- Hand Mixer
- Whisk
Ingredients
- 1/2 Cup Sugar
- 1/4 Cup Butter
- 1/4 Cup Cream
- 1/4 Cup Honey
- 1/4 tsp Salt
- 3 Ounces Unsweetened or dark chocolate in baking squares or chips
- 2 Egg yolks beaten
- Ice
Instructions
- Begin by combining the sugar, butter, cream, honey, salt, and chocolate in a double boiler.
- Heat until everything is melted, then beat by hand with a whisk. Make sure the sugar is fully dissolved.
- In a separate small bowl, separate the yolks from the whites. You will not be using the whites.
- Whisk the yolks well.
- Scoop out about 1/2 cup of the hot chocolatey mixture. While whisking, slowly drizzle it into the egg yolks to temper them.
- Pour the egg mixture into the main chocolate mixture and whisk until well combined.
- In the large empty bowl, fill it halfway up with ice and then add water to the top of the ice.
- Place a smaller bowl inside.
- Transfer the frosting from the double boiler into the small bowl that is nested in the ice bath.
- Mix with a hand mixer until you reach the desired consistency.