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Betsy Block

Chocolate Frosting


Adapted from Rosie's All-Butter, Fresh Cream, Sugar-Packed Baking Book by Judy Rosenberg (Workman; 1991).

6 ounces unsweetened chocolate
1 cup plus 2 tablespoons evaporated milk (by now you know how I feel about directions like this - puh-leeze, just eyeball it)
1  cups sugar


1. Melt the chocolate. Cool slightly.

2. Blend the evaporated milk and sugar in a blender on medium speed for just a few seconds.

3. Add the chocolate to the sugar mixture in the blender and blend on high speed until the frosting is thick and shiny, 1 to 1  minutes. The mixer's sound will change when the frosting has thickened.

4. Spoon frosting into a bowl and let sit at room temp for an hour or two. Don't refrigerate it, even if you're not using it for a few days. But it's so smooth and luscious - how could you not use it for a few days???