Best Chocolate Satin Frosting Recipes
CHOCOLATE SATIN FROSTING
This is fabulous on a yellow cake! I NEVER use anything else. I believe you could use egg substitute with no ill effects. I think I got this off the package of pre-melted chocolate years ago. A very lightly flavored chocolate frosting. Edited to add: each premelted chocolate envelopes are equal to 1 oz melted chocolate. I use choco-bake by Nestle usually sold by cocoas.
Provided by Michelle S.
Categories Dessert
Time 5m
Yield 1 13x9 cake
Number Of Ingredients 7
Steps:
- In a bowl combine sugar, butter, milk, vanilla and salt; beat until creamy.
- Beat in egg.
- Beat in chocolate, mix well.
- This fills and frosts 2 8 or 9 inch layers, 24 cupcakes, or 1 13x9 inch cake.
CHOCOLATE SATIN FROSTING
Provided by Jennifer Steinhauer
Categories easy, dessert
Time 15m
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 18 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 11 grams, Sodium 11 milligrams, Sugar 26 grams, TransFat 0 grams
CHOCOLATE SATIN FROSTING
Oh , its smily brilliant, excellent, yummmmmmmyyyy, i have used it on lazy dazy cake and it tastes 'heavenly' - more like puts u in paradise.
Provided by Charishma_Ramchanda
Categories Dessert
Time 35m
Yield 3 cups
Number Of Ingredients 5
Steps:
- Break chocolate into 2 pieces.
- Bring milk or heavy cream to a boil in a small saucepan.
- Remove from heat.
- Now add the chocolate pieces without stirring.
- Cover and set aside for 10mins.
- Scrape into a food processor or blender.
- Add sugar, butter and vanilla essence.
- Process until the mixture is perfectly smooth.
- Transfer to a bowl.
- If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
- This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
- Soften before using.
CHOCOLATE SATIN FROSTING
Steps:
- Bring evaporated milk just to a boil in saucepan. Add chocolate, cover and let sit off heat 10 minutes. Don't stir. Scrape into food processor, add remaining ingredients and process about 1 minute. Set aside a few minutes until thickened to spreading consistency. Can be stored a week in refrigerator, and can be frozen.
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