This never fails to make a most delicious frosting for cakes or cupcakes! It’s versatile too. I’ve made it with combinations of all types of chocolate to get the sweetness I’ve wanted: white chocolate, milk chocolate, dark chocolate, and unsweetened chocolate. I’ve also made it minty, orange-y, or almond-y with different extracts and additions like Creme de Menthe or orange liqueur. Experiment and let me know how it goes!
Chocolate Custard Frosting
Servings: 1 cake
Ingredients
- 3 egg yolks
- ⅔ cup milk
- 2 tbsp all purpose flour
- 1 and ⅓ cups confectioner's sugar (added at different times)
- 1 tsp vanilla or other extract
- 8 tbsp butter
- 10 oz melted chocolate
Instructions
- In a small pot, whisk together egg yolks, milk, flour, and ⅓ cup confectioner's sugar. Cook over low heat until thickens. Make sure to continually whisk and not let it curdle! Quickly transfer to a mixing bowl.
- Beat in remaining 1 cup confectioner's sugar and extract.
- Beat in melted chocolate (I usually slowly and carefully melt it in the microwave).
- Let cool for about 20 minutes, then whip in butter. If frosting is too thin, cool for longer. It could get too hard to spread if cooled for too long, so pay attention.