Chocolate Satin Frosting
About 3 cups Both kids and adults love this shiny, dark, sweet chocolate frosting, which is easily made in a food processor. Keep any extra in a jar in the refrigerator and melt it for a quick ice cream sauce, or spread it on graham crackers or cookies.
Ingredients
- 1 cup evaporated milk or heavy cream
- 6 ounces unsweetened chocolate, coarsely chopped
- 1 ½ cups sugar
- 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
- 1 teaspoon vanilla or other extract such as peppermint or orange
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup evaporated milk or heavy cream
- 6 ounces unsweetened chocolate, coarsely chopped
- 1 ½ cups sugar
- 6 tablespoons (¾ stick) unsalted butter, cut into small pieces
- 1 teaspoon vanilla or other extract such as peppermint or orange
Let's Cook
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Step 1.
Bring to a boil in a small saucepan: 1 cup evaporated milk or heavy cream
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Step 2.
Remove from the heat and add: 6 ounces unsweetened chocolate, coarsely chopped
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Step 3.
Cover and let stand, without stirring, for 10 minutes. Scrape into a food processor or blender and add: 1 ½ cups sugar; 6 tablespoons (¾ stick) unsalted butter, cut into small pieces; 1 teaspoon vanilla or other extract such as peppermint or orange
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Step 4.
Process until the mixture is perfectly smooth, 1 minute or more. Transfer to a bowl. If necessary, let stand for a few minutes (longer if you used cream), until thickened to the desired spreading consistency. This keeps, refrigerated, for up to 1 week if made with cream, or for up to 3 weeks if made with evaporated milk.