Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Cooked Chocolate Frosting
- add review
- #89880
This chocolate frosting is perfect for topping cakes or cupcakes. The key to making this frosting is to cook it to the soft-ball stage, which results in a smooth, decadent texture.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
7 reviews
2 comments
ingredients
1 1/2 cup granulated sugar
3/4 cup evaporated whole milk
1/2 cup cocoa powder
1/2 cup butter
1/2 teaspoon pure vanilla extract
directions
Combine the sugar, evaporated milk, cocoa powder, and butter in a saucepan over medium-high heat. Bring to a boil while stirring constantly. Let the frosting cook for 3-5 minutes or until soft-ball stage (235 degrees F on a candy thermometer).
Remove the pan from the heat. Add the vanilla but do not stir. Let the mixture cool to almost room temperature then beat with an electric mixer until thick and creamy.
nutrition data
292 calories, 14 grams fat, 43 grams carbohydrates, 3 grams protein per serving.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
reviews & comments
January 23, 2021
I signed up just so I could review this recipe. I followed it to the letter, and it turned out AMAZING! It's gooey, fudgy chocolate deliciousness. It tastes like the Hershey's Cocoa fudge that my mom made when I was a child. I think cooked sugar frosting is much tastier than the kind made with confectioner's sugar. This recipe was enough to frost a 9" two layer cake, but just barely. Well worth the effort, but now I'm afraid I'll never again be satisfied with any other chocolate frosting.
When I read the comments I thought I would just add a little thought of mine I learned from my mother....when making this cooked icing and it is ready to cool and beat...my mom always put her pot of icing into a bowl of ice water with ice in the bowl to keep it cold...she would then go to beating the icing...it really does not take long at all for it to cool down...God bless you all and have fun with baking !
December 29, 2019
Absolutely Amazing 💕 I just made the best cake I've ever made because of this recipe! I wanted the consistency to be different, I had the idea to mix in cool whip. Then I put it in the fridge for a bit! Best frosting ever. Thank you so much for posting.
September 24, 2018
This is a recipe I grew up with. My mother died and I could not find it. Thank goodness for the Internet! Put this on a butter cake and you think you died and went to heaven! If you can keep the cake a day or two it gets even more moist with this icing. The secret is to not stir while it is boiling or it will get grainy. The other secret is to let it cool completely and beat the tire out of it to get it thick as you need. :)
May 25, 2018
This is an excellent cooked frosting. I added 1 tsp. instant coffee for a more intense flavor. It was enough to frost a 10x12 sheet cake nicely. I can highly recommend it.
November 4, 2013
This is a nice fudgy frosting. Does take longer than 3-5 minutes to get to softball stage, at least on my stove.
January 10, 2011
I have made this recipe twice, and it came out perfect - twice! I almost didn't try it because of the comments, but I followed the recipe as written and it came out perfect. The only thing was letting it cool - it does take a long time to cool - I cooled it in the fridge - once cool, it thickens to the proper consistency to spread perfectly on your cake.
I cooked and cooked this and it never got thick...so I cooled it in a bowl - sitting in a bowl of crushed ice, beating it for quite a while...still too thin. I think there is way too much liquid. I had to add about a cup of powdered sugar to it for it to thicken. Tasted great, but next time I will slowly add the milk until it looks right. Adding the additional sugar made it a little too sweet for my taste.
March 12, 2010
Loved it. It was very easy to make, I did have to cook longer than 3 to 5 minutes, closer to 15 to 20 minutes for softball. It was very fudgy and delicious!!!!