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Chocolate Icing with Evaporated Milk
One chocolate icing recipe I've been using for along time. Is creamy - so not such a dark colour. This amount will cover top and sides of a double 20-23cm cake.
Ingredients
Serves: 12
- 2 3/4 cups icing sugar
- 6 tablespoons unsweetened cocoa powder
- 6 tablespoons (120g) butter at room temp
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla essence
Directions
Preparation:15min ›
Ready in:15min
- In a medium bowl, sift together the icing sugar and cocoa, and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla.
- Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
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Reviews and Ratings
Global Ratings:
(2218)
Reviews in English (1754)
I use a dutch cocoa powder and only used 3 heaped teaspoons which was enough. I also used cream instead of evaporated milk as I had it open anyway. I liked both the consistancy and taste of this icing. It kept well and I will certainly make it again. - 14 Jul 2017
This is really great. My family loved it. I used 2% milk because I can't bear to open a can of evaporated milk and waste what's left, it was still great and the liquid to sugar ratio made a perfect spreading consistency. Thanks for sharing. - 23 Apr 2003 (Review from Allrecipes USA and Canada)
I have never tried to make a chocolate frosting before, and thought this was simple and absolutely delicious for my first go at chocolate frosting. It was much MUCH better than pre-made frostings. I read one review that this frosting was not chocolate'y enough, and if anything I found it to be more than enough of a chocolate'y taste. I took the advice of others that said that this did not make very much frosting, and doubled the recipe, which made enough to generously frost a 9" X 13" pan of walnut brownies. YUM!! I will certainly make this again. - 14 Jan 2006 (Review from Allrecipes USA and Canada)