Rosie’s Fudgy Evaporated Milk Frosting
Gorgeous and glossy, this easy chocolate evaporated milk frosting spreads beautifully and makes any cake a tasty work of art.
By Yankee Magazine|Feb 01 2022|
Evaporated Milk Frosting
Photo Credit: Amy TraversoSenior Food Editor Amy Traverso’s loves this recipe for this chocolate evaporated milk frosting (so much so, she called it the best). It was originally published in Rosie’s All-Butter, Cream-Filled, Sugar-Packed Baking Book by Judy Rosenberg (Workman Publishing, 2011). There are just three ingredients, and no added fat, other than the cocoa butter in the chocolate. Gorgeous and glossy, this easy frosting spreads beautifully and makes any cake a tasty work of art.
Yield:
1 3/4 cups
Total Time:
12 minutes; plus at least 2 hours resting time minutesHands-on Time:
12 minutes minutes
Ingredients
6 ounces (6 squares) unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk
1 1/2 cups granulated sugar
Instructions
Melt the chocolate in the top of a double boiler placed over simmering water. Let cool slightly.
Place the evaporated milk in a blender, then add the sugar. Blend on medium speed for 2 seconds. Add the chocolate to the sugar mixture and blend on high speed until the frosting is thick and shiny, 1 to 1 1/2 minutes.
Spoon the frosting into a bowl and allow it to set a room temperature for 30 minutes. Then cover the bowl with plastic wrap and allow the frosting to set until firm, anywhere from several hours to overnight, depending on the weather (my frosting took about 2 hours to set on a cool fall day). Do not refrigerate the frosting, even if you don’t plan to use it for a few days. Store in an airtight container at room temperature for up to 3 days.
Notes
You have to make this frosting in a blender. Nothing else works. And you have to plan ahead because the frosting needs a few hours to set up once it’s mixed.
Can I make this cake, frost it and then freeze it?