A Brazilian-style frosting that calls for condensed milk. Almost caramel-like in texture. Really easy to make and delicious. This is smoother and more pourable than your typical American frosting, but I would actually say it's even richer.
What you will need
14 oz (395 g) condensed milk
1 Tbsp (14 g) unsalted butter
⅓ cup (35 g) cocoa powder
200 g cream
How to cook
Pour the condensed milk into a thick sauce pot and add the butter. Add the cocoa powder.
Whisk over medium heat until the cocoa powder is incorporated.
Keep stirring. Eventually It's a good idea to switch to a spatula so you can scrape the bottom of the sauce pot. You don't want any part of the frosting to stick and overcook.
Eventually it will thicken up and start to pull away from the bottom of the pan. See how it looks kinda bulbous and globular. That means it's time to remove it from the heat. Continue stirring until cooled slightly.
Now whisk in the cream and you're all set.
I used this frosting to make this delicious cold cake.