Mom’s Chocolate Icing

Chocolate Icing | Pinky's Pantry
This is my Mom’s chocolate frosting recipe and it’s the best one ever! It takes a little time to make because it’s cooked slowly over medium to low heat until it’s thickened to a spreadable consistency, but trust me, it’s well worth the wait. It’s rich and glossy and absolutely delicious.

Mom always said it was best to use a thick, heavy-bottom pan for this frosting so the milk wouldn’t burn easily. She always reached for her orange Le Creuset cast iron saucepan when she made it. I don’t have a cast iron saucepan so I just use a regular pot and keep stirring constantly to make sure it doesn’t burn. Alternatively, you could cook this over a double boiler.


  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 can evaporated milk
  • 3 egg yolks
  • ¼ cup (½ stick) butter
  1. Using a wire whisk, mix together sugar, cocoa powder and evaporated milk in a small, heavy-bottom saucepan.
  2. Cook over medium heat, stirring constantly.
  3. In a small bowl, beat egg yolks with the whisk.
  4. When chocolate mixture just begins to boil, pour one-third of it into the bowl with the beaten egg yolks and mix well. This tempers the yolks which keeps them from turning into scrambled eggs.
  5. Pour yolk mixture back into saucepan and combine with the rest of the chocolate mixture.
  6. Return to flame and add butter.
  7. Keep cooking over medium heat, stirring constantly, until mixture comes back to a boil.
  8. Reduce heat to low and continue simmering, stirring till mixture reaches spreading consistency.
  9. Cool completely before frosting cake. Press a piece of plastic wrap against the top of the frosting, or stir it constantly while it’s cooling to prevent a skin from forming on the top.



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