Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chocolate Custard Frosting
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Unleash your inner baker with this easy-to-follow chocolate custard frosting. Rich, luscious, and full of chocolaty goodness, it's crafted from everyday ingredients and will elevate any cake.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
8 reviews
1 comment
ingredients
1 cup sugar
3 tablespoons cornstarch
1 dash salt
2 ounces unsweetened chocolate, grated
1 cup boiling water
3 tablespoons butter, cut in bits
1 teaspoon vanilla extract
directions
Combine the sugar, cornstarch, chocolate, and salt in a saucepan and mix well. Place the saucepan over medium-high heat. Add the boiling water and cook, stirring constantly, until the custard thickens.
Remove the pan from the heat. Stir in the butter and vanilla and let the custard frosting cool to room temperature.
Spread the cooled frosting on cake or cupcakes.
recipe tips
If the frosting is too thick after cooling, you can beat in a little milk or cream, a tablespoon at a time, until it reaches the desired consistency.
To avoid a skin forming on top of the frosting as it cools, place a piece of plastic wrap directly on the surface.
If you do get lumps in your custard, you can strain it through a fine-mesh sieve before adding the butter and vanilla.
For a richer flavor, you can substitute the water with milk or for an even creamier texture, use half-and-half.
Make sure to cool the frosting to room temperature before spreading to prevent it from melting off your cake or cupcakes.
If the frosting becomes too firm in the refrigerator, let it sit at room temperature for a bit and then stir well before using.
common recipe questions
Can I use cocoa powder instead of unsweetened chocolate?
Yes, you can use cocoa powder. A general substitution is 3 tablespoons of cocoa powder plus 1 tablespoon of fat (like butter or oil) for every ounce of unsweetened chocolate.
What can I use if I don't have cornstarch?
You can use an equal amount of all-purpose flour as a thickener, but it may affect the texture slightly.
How do I prevent lumps in my custard frosting?
Mix the cornstarch and sugar together before combining with the chocolate and make sure to constantly stir while cooking.
How do I know when the custard is thick enough?
The custard should coat the back of a spoon, and running your finger across the spoon should leave a clear line.
What types of cakes pair well with chocolate custard frosting?
This frosting pairs beautifully with vanilla, red velvet, and even chocolate cakes for a double-chocolate delight.
Can I pipe this frosting onto cupcakes?
Yes, once cooled to room temperature, it should be thick enough to pipe, though it may not hold as firm a shape as buttercream.
How long can I store this frosting?
It can be stored in the refrigerator for up to 3 days. Make sure it's well covered to prevent a skin from forming.
Can I freeze chocolate custard frosting?
Freezing is not recommended as it can affect the texture upon thawing.
nutrition data
31 calories, 1 grams fat, 5 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium.
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reviews & comments
December 1, 2017
Pleasantly surprised at this frosting! Expected chocolate pudding on top of my Salad Dressing Cake. Heaped up the cornstarch and cooked and stirred until quite thick. When adding butter and vanilla the consistancy was more like frosting. Beautifully glossy.
August 15, 2010
This recipe is my favorite, but only when paired with chocolate deviled cake...awesome!
August 7, 2009
I did not enjoy this recipe as much. Mine turned out beautiful and glossy looking but a bit too thin to cover the sides of my cake. Also, it was not as rich because it called for water instead of milk.
July 29, 2009
It was awesome and easy to make. I used mini semi sweet chips and it turned out great. Then just poured it on a 9X13 cake and was a perfect amount. Loved it!
March 3, 2009
What a super easy great recipe! I used coco powder too and it turned out very well. This is the easiest, quickest, fewest ingredient-ist frosting recipe ever. Thank you!
May 4, 2008
Recipe was easy and perfect for yellow cake. I used 2/3 cup sugar and and about 2/3 cup semi sweet chocolate chips because I was out of baking chocolate.
January 27, 2008
It's not thick like frosting. Doesn't harden, so it's not a glaze either. I think it's more like a chocolate syrup in consistency. Tastes ok though.
I was looking for a recipe that didn't use powdered sugar. Plus, this recipe happened to use up the exact amount of chocolate and cornstarch "leftovers" that I had. Not bad for "in a pinch."
March 9, 2006
This was a delicious, easy recipe. I used powdered cocoa (3T= 1 oz) and it was great! I will absolutely use it again.