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.
Joy of cooking has an identical recipe using half the amount of sugar. It turns out perfectly every time!
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!!!