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Dessert

Chocolate Frosting

A chocolate frosting made by melting chocolate, adding milk, salt, egg yolk, butter, and confectioner's sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Frosting

Ingredients

Directions

  1. Melt the chocolate in a bowl.

  2. Add the scalded milk, salt, egg yolk, and melted butter.

  3. Stir in confectioner's sugar until the mixture is stiff enough to spread.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: guaiacol (smoky, sweet).

  3. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  4. Chocolate + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,543 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Chocolate
Provides the main flavor and body of the frosting once melted.
Egg yolk
Adds richness and helps emulsify the fat and liquid into a smooth frosting.
Confectioner's sugar
Sweetens and thickens the mixture until it is stiff enough to spread.
Milk
Loosens the chocolate base and adds moisture for a smooth texture.
Butter
Adds fat for a glossy, tender texture and mouthfeel.

The step that matters

Stir in confectioner's sugar until stiff enough to spread. Sugar must be added gradually so it dissolves and thickens the mixture evenly. Adding too much at once can make the frosting stiff and grainy, while too little leaves it runny.

“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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