Description
Boiled chocolate frosting is a vintage recipe that uses simple pantry ingredients. It’s thick, fudgy, and comes together in just a few minutes.
Ingredients
- 1 cup granulated sugar
- cocoa powder
- butter
- milk
Instructions
Begin by filling a mixing bowl with ice and water. Have an electric hand mixer set up and ready to use (alternatively, you can whisk it by hand for a great arm workout).
Combine all of the ingredients in a small pot and place it over medium heat. Stir and cook until all the butter has melted and the mixture has come to a rolling boil.
Continue stirring and boiling for 1 minute. The icing will be fairly runny and lumpy after cooking, but we’ll take care of that in the next step.
Remove the pan from the heat and place it in the bowl of ice water, taking care not to splash water into the frosting.
Using the electric mixer, beat the frosting until it has thickened to the desired consistency. I find that it’s best when it’s thickened but still pourable. Make sure not to beat it too long, or it can turn into a fudge that’s not useful for spreading on cakes.
Notes
You can use any variety of cocoa powder– regular natural, dark natural, or dutch process cocoa powder. My favorite to use is dark natural.
This frosting needs to be used immediately after making it, so make sure to have your cake or dessert prepped and ready for frosting before you start making it.
Because you are cooking it, you can use coarse-grained sugar. I use organic sugar that has larger crystals than regular white sugar.
- Prep Time: 5 minutes
- Cook Time: 5 minutes