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.
This frosting is fussy. Do not use it. Use the recipe off the Hershey cocoa box, but just Sub a nicer cocoa the cake that goes to this is great and really reliable. Do not waste your time on this frosting. It's runny if you add more powdered sugar to thicken it then it has bubbles. I'm an experienced baker and defrosting recipe really is just garbage garbage with really expensive chocolate in it. Taste great looks like garbage.
I made this recipe several times, and the frosting came out perfect. Delicious and shiny! Then today I made it for Easter, and it was like soup. It wouldn’t thicken. The only thing I did differently this time was use a different brand of heavy cream. A search of the comments turned up the culprit: ultra-pasteurized heavy cream. New York Times, maybe add a note to the ingredients and say “heavy cream, not ultra-pasteurized”?
Joy of cooking has an identical recipe using half the amount of sugar. It turns out perfectly every time!