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.
MOM’S CHOCOLATE ICING
- 1 cup sugar
- ½ cup cocoa powder
- 1 can evaporated milk
- 3 egg yolks
- ¼ cup (½ stick) butter
- Using a wire whisk, mix together sugar, cocoa powder and evaporated milk in a small, heavy-bottom saucepan.
- Cook over medium heat, stirring constantly.
- In a small bowl, beat egg yolks with the whisk.
- 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.
- Pour yolk mixture back into saucepan and combine with the rest of the chocolate mixture.
- Return to flame and add butter.
- Keep cooking over medium heat, stirring constantly, until mixture comes back to a boil.
- Reduce heat to low and continue simmering, stirring till mixture reaches spreading consistency.
- 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.