Chocolate Satin Frosting Recipes

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CHOCOLATE SATIN FROSTING



Chocolate Satin Frosting image

Provided by Jennifer Steinhauer

Categories     easy, dessert

Time 15m

Yield Makes about 3 cups

Number Of Ingredients 5

1 cup heavy cream
6 ounces unsweetened chocolate, cut into chunks
3 cups confectioners' sugar
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla

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



Chocolate Satin Frosting image

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

2 cups sifted powdered sugar
1/4 cup butter, softened
1 tablespoon milk
1 teaspoon vanilla
1/8 teaspoon salt
1 egg
2 (1 ounce) envelopes pre-melted chocolate

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



Chocolate Satin Frosting image

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

6 ounces unsweetened chocolate
1 cup evaporated milk or 1 cup heavy cream
1 1/2 cups confectioners' sugar or 1 1/2 cups icing sugar
6 tablespoons unsalted butter, cut into small pieces
1 teaspoon vanilla essence

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.

SATINY CHOCOLATE GLAZE



Satiny Chocolate Glaze image

A glossy chocolate glaze to drizzle over a Bundt cake. It's also great on cookies and doughnuts.

Provided by Ginger

Categories     Desserts     Frostings and Icings     Chocolate

Time 18m

Yield 4

Number Of Ingredients 4

¾ cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
¼ teaspoon vanilla extract

Steps:

  • In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
  • Spread warm glaze over top of cake, letting it drizzle down the sides.

Nutrition Facts : Calories 242.5 calories, Carbohydrate 23.9 g, Cholesterol 22.9 mg, Fat 18.1 g, Fiber 1.9 g, Protein 1.4 g, SaturatedFat 11.1 g, Sodium 68 mg, Sugar 18.6 g

CHOCOLATE SATIN



Chocolate Satin image

This silky chocolate mousse is made without egg yolks which leaves the decadent dessert airier than other versions.

Provided by Patricia Wells

Categories     Dark Chocolate     Chocolate     Dessert     Egg     Milk/Cream     Wheat/Gluten-Free

Yield 8-12 servings

Number Of Ingredients 8

10 ounces (300 g) 70% bittersweet chocolate, finely chopped (see Notes)
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
2 cups (500 ml) heavy cream
3 large egg whites, free-range and organic, at room temperature (see Notes)
1 cup (120 g) confectioners' sugar, sifted
Special Equipment
A sifter; a heavy-duty mixer fitted with a whisk; a 6-quart (6 l) metal bowl; a 1-1/2-quart (1.5 l) saucepan; an attractive 2-quart (2 l) serving bowl.

Steps:

  • Place the chocolate in the metal bowl. Sprinkle with the salt and vanilla extract.
  • In the saucepan, bring the cream just to a simmer over medium heat. Pour the hot cream into the bowl with the chocolate and, working rapidly, mix with a wooden spoon to melt the chocolate until you have a smooth and glossy texture, about 2 minutes. Let cool.
  • In the bowl of the mixer, whisk the egg whites at the highest speed until frothy, about 10 seconds. Continue whisking until soft peaks form, about 1 minute more. Add the sugar 1 tablespoon at a time and whisk at the highest speed until satiny and stiff peaks form, about 2 minutes more. The mixture should be airy, glossy, and stiff like a meringue.
  • Add about one-quarter of the egg white mixture to the cooled chocolate mixture to lighten it. Whisk gently until no streaks of white remain. Spoon the rest of the whipped egg white on top of the mixture in the bowl. Fold in the whipped egg white by hand: Using the edge of the spatula or a large metal spoon, cut through the two mixtures until you reach the bottom, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the chocolate mixture from the bottom to the top. As you do so, turn the bowl about 45 degrees, lightly overturning the spoon to fold the chocolate on top of the egg whites. Turning the bowl as you fold will incorporate the mixtures more efficiently. Continue cutting into the mixture and folding until just incorporated.
  • Pour the mixture into the serving bowl and cover with plastic wrap. Refrigerate until firm, at least 6 hours or up to 1 week. The dessert will be firmer than a mousse but not as firm as a cake or brownie. Scoop into ice cream bowls with an ice cream scoop or large, rounded spoon. Serve chilled.
  • Variation:
  • Mix about 1/2 cup (60 g) cocoa nibs into the chocolate mixture before folding, and/or sprinkle the top of the satin with cocoa nibs at serving time.
  • Do Ahead
  • This dessert can be prepared up to 1 week in advance, covered with plastic wrap, and refrigerated.

GLOSSY CHOCOLATE FROSTING



Glossy Chocolate Frosting image

The original recipe for this thick chocolate frosting was my grandmother's. I lightened it up, but it still has all of the original's taste. -Melissa Wentz, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 1-1/4 cups.

Number Of Ingredients 7

1/2 cup sugar
Sugar substitute equivalent to 1/2 cup sugar
1/2 cup baking cocoa
3 tablespoons cornstarch
1 cup cold water
4-1/2 teaspoons butter
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.

Nutrition Facts : Calories 54 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 12mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

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