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  • 500 g unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 60 g cocoa powder, sifted*
  • 1 can, 396 g, sweetened condensed milk

Note: * I used Hershey’s dark, different cocoa powders will give different colour results. You can also use melted chocolate of choice.

Whip the room temperature butter on medium high speed with whisk attachment of a standard mixer or a hand mixer until light and fluffy. The butter will lighten and become very pale (depending on brand of butter).

Note: If your butter is too soft, the frosting might separate or won’t become thick. It’s best to take butter out an hour before making the frosting. Quick test would be to press into the butter, if it leaves a dent it’s ready, if your finger goes straight through its too soft.

Add in the vanilla extract, salt and sifted cocoa powder a 3rd at a time and mix on the lowest speed until incorporated.
Add the condensed milk a 3rd at a time, mixing on medium speed till the frosting is thick and creamy.
Stop periodically to scrape down the sides and bottom of the bowl.
As with most icings, try not to over mix.

Receipe and photo: Sam Kruger

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