Wickedly Good Chocolate Frosting

by Caterina Borg, Good Food Gourmet on July 20, 2011


It was one of those crazy weekends…A loaded list of errands and a full to do list of things that needed my attention around the house….you know the ones I’m talking about…cleaning, laundry, etc, etc.

Some friends called early in the day and asked if they could stop by for an afternoon coffee, so this was one day where I really had to pull a rabbit out of my hat especially since one of the things on my to do list was grocery shopping, and the cupboards were really bare…

I knew that whatever I decide to make had to be made before I left and it would have to be fast. I had just enough ingredients to make my favorite chocolate cake along with my delicious chocolate frosting, which I would use on the cake later when I got back once the cake had cooled.

When it comes to chocolate frostings, I am a bit of a prude. I usually prefer to use my recipe for a super creamy chocolate ganache but this takes time to set up and it would not have worked for me today. Instead I opted to make my favorite chocolate frosting which I have tweaked over the years. This is perfect for cakes or cupcakes because it has a great spreadable consistency that you can also pipe out of a pastry bag. The addition of the butter adds wonderful mouth feel and it is very important to use the evaporated milk here for richness and flavor…don’t use regular milk, it won’t be the same. It is a great pairing with the chocolate cake recipe, but is equally delicious on yellow cake or any other type of cake you prefer.It also makes a great filling for whoopie pies! This comes together very quickly and the richness of the ingredients made it taste as though I had been slaving away in the kitchen all day…

Dark Chocolate Frosting

4 oz butter (1 stick)

6-8 tablespoons  cocoa powder (2.5 oz), sifted (use a red dutch powder like droste or Ghirardelli)

2 oz unsweetened chocolate, melted

2 1/2 cups plus 1 tablespoon (11 oz) powdered sugar, sifted

1 teaspoon vanilla (.1 oz)

10 tablespoons evaporated milk (4.5 oz)

Add all of the sifted dry ingredients into the bowl of your stand mixer along with the butter and with the use of your paddle attachment, slowly begin incorporating them together. Once they start coming together, add the melted chocolate and continue mixing. Add all of the wet ingredients into a small bowl and then add this to the rest of the ingredients until the consistency begins to resemble a frosting. Allow this to continue beating for another 2 to 3 minutes on medium speed until light and fluffy. If you need to make it thinner, just add a little more evaporated milk. You may refrigerate or freeze this if you need to, but you must allow it to return to room temperature before using.

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{ 2 comments… read them below or add one }

avatar Syrina September 3, 2013 at 7:26 p

I’m having difficulty converting this recipe. What are the measurements in US measurements?

avatar Caterina Borg, Good Food Gourmet September 12, 2013 at 7:33 p

Hope the info I sent helped, let me know how it worked out…

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