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Dessert

Chocolate Frosting

A light chocolate frosting made with grated chocolate, powdered sugar, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Frosting

Ingredients

Directions

  1. Beat the egg whites lightly until just frothy.

  2. Add the grated chocolate to the egg whites and stir to combine.

  3. Gradually add the powdered sugar while beating until well mixed.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Chocolate + eggtop 24% of all pairs
    Smell alikemoderate
    Cooked together11,448 recipes

    Shared aroma: 2-heptenal (green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped lightly, they trap air and give the frosting a light, fluffy body.
Powdered sugar
Sweetens the frosting and thickens it as it dissolves into the egg whites.
Grated chocolate
Adds chocolate flavor and fat that firms the frosting as it cools.

The step that matters

Adding the powdered sugar. Adding the sugar gradually while beating lets it dissolve evenly. Dumping it in at once can leave lumps and a grainy texture, and can deflate the airy egg whites.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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