Recipe information
Yield
makes about 2 1/2 cups
Ingredients
1/2 cup (1 stick) unsalted butter
2 cups sugar
1/4 teaspoon salt
2 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1 (5-ounce) can evaporated milk
Preparation
Step 1
In a saucepan set over medium-high heat, combine the butter, sugar, salt, vanilla, cocoa powder, and evaporated milk. Bring to a boil and cook, stirring constantly, for 4 minutes.
Step 2
Transfer the frosting to the bowl of a standing mixer fitted with the whisk attachment, and beat for 1 to 2 minutes, or until it is thick enough to spread.
Step 3
The frosting can be made ahead and stored in an airtight container in the refrigerator for up to five days.
From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers.
Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
