Chocolate Icing with Evaporated Milk

    15 minutes

    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.

    1565 people made this

    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

    Preparation:15min  ›  Ready in:15min 

    1. In a medium bowl, sift together the icing sugar and cocoa, and set aside.
    2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla.
    3. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

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    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)