Chocolate Satin Frosting
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup heavy cream
- 6ounces unsweetened chocolate, cut into chunks
- 3cups confectioners' sugar
- 6tablespoons unsalted butter, cut into small pieces
- 1teaspoon vanilla
Nutritional analysis per serving (14 servings)
281 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 2 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring the cream to a boil. Remove from heat and add chocolate. Cover and set aside for 10 minutes. Scrape into a food processor and add the confectioners' sugar, butter and vanilla. Process until smooth, then 1 minute more. Set aside at room temperature until thickened into a spreadable consistency.
Private Notes
Comments
A couple of shortcuts. I poured the boiled cream plus chocolate into a chilled bowl and then added the other ingredients. I did not use a food processor, I used an electric mixer, which worked very, very well. I then chilled the frosting until the consistency was thick enough to be spreadable.
The best chocolate frosting I've found in a while. Took a while to harden to the point where i could use it to frost, but it was delicious, not too sweet or grainy, and had a nice shine to it. I'll use it again.
To make this recipe vegan and more healthy, I replaced the cream with coconut milk/cream, vegan butter, and agave to taste. Results were excellent! And I spend up the cooling process by letting it set in the freezer.
I've been looking for a good chocolate icing recipe without the hassle of making a Swiss or Italian buttercream. This recipe is super easy and really good. I used a mixer v food processor and it worked out well.
I make this all the time! It’s really good and easy—I use it for Amanda Hessers moms chocolate dump it cake because I wasn’t crazy about the one included in her recipe—enjoy!!!
Made this to frost the Ruth Reichel chocolate cake…which I’ll provide comments on that recipe on that page due to timing—-it worked out perfectly! In its purest form—this is a recipe for ganache and it did the job although I would liked a bit thicker consistency…it did the job! If you’re pressed for time, pop the warm ganache (or frosting if you insist) into the fridge for a few minutes (uncovered so you don’t have water condensation dripping into your chocolate) and it sets up beautifully!
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