Chocolate Satin Frosting Recipe (2024)

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.

Made many times with great success. Followed recipe to a T. Same good quality chocolate. This time, it never thickened. Drinkable. Not spreadable after two hours in fridge. Suggestions anyone?

Quite good flavor but the Amanda Hesser Dump It Cake frosting is even better (equal parts choco chips and sour cream).

the absolute best chocolate frosting ever!!! Forget the cake and just eat the frosting. nest time won't use a food processor...electric mixer or big wooden spoon is easier

This frosting is outstanding. Really chocolatey and more like a frosting/ganache combo. My four year old also loved it as much as I did.

Made this to frost the Ruth Reichel chocolate cake…which I’ll provide comments on that recipe on that page due to timing—-it worked out perfectly! In its purest form—this is a recipe for ganache and it did the job although I would liked a bit thicker consistency…it did the job! If you’re pressed for time, pop the warm ganache (or frosting if you insist) into the fridge for a few minutes (uncovered so you don’t have water condensation dripping into your chocolate) and it sets up beautifully!

Made as directed using food processor and after letting it sit for 20 minutes on dining room table, the frosting was thick, spreadable and totally delicious.

Fantastic. No notes.

Can this frosting be made a few days in advance and refrigerated?

This is a lovely frosting. I used a stand mixer instead of a food processor and it worked perfectly.

Wow. Made this with Ghiradelli chocolate (best I could get at Walmart) and made it in someone else’s kitchen and it still came out delicious. It was spreadable immediately and we scraped every bit of it from the cake pan when the cake was done. Now I need another excuse to bake a cake!

Heavenly! This is good as the ganache I get from my favorite chocolateries. I skipped dealing with a food processor. I used an electric hand mixer on high, which worked perfectly. The only problem is that I can't stop myself from licking this frosting off the rubber scrapper.

This frosting is a total winner for me and going to be my go-to frosting in the future. Make sure you use quality chocolate. Add a pinch or more of sea salt. Whip the heck out of it. Give it a chill before spreading on cake.

Used half the sugar amount and it was perfect.

Hi, I made this frosting (and the corresponding cake!) for a friend’s birthday. I’m wondering what type of frosting to use to write on the cake. Should I just make a vanilla satin frosting to write with?

the absolute best chocolate frosting ever!!! Forget the cake and just eat the frosting. nest time won't use a food processor...electric mixer or big wooden spoon is easier

Loved this frosting! Just wondering how I can achieve this darker brown color?

Seriously the worst frosting I've made. It tasted like the super sugary, slightly crunchy grocery store frosting that everyone scrapes off. It thickened after being chilled and was a spreadable consistency, but was not shiny or satiny and did NOT have a strong chocolate flavor. It mostly tasted like sugar. I even added extra chocolate and cocoa powder afterwards and that still wasn't enough for the chocolate flavor. I'm so disappointed in this total waste of ingredients.

Very good chocolate flavor. Agreed needs pinch of salt. Only had a small food processor so I was afraid I would not have enough room to process the batch. So I used mixer. Maybe that's where I went wrong. Too loose consistancy, chilled and it tightened up. I frosted the cake. When an hour passed it loosened again and my layers slid. I'll try this again as written the chocolate flavor was good enough to give it another shot.

I was a wee bit short of chocolate chips by about 30g, so I added the remainder in cocoa nibs. Because they don’t easily melt, it gave a wonderful crunch to the frosting with an additional but different chocolate note. It’s a soft frosting, but it worked for the type cake I made.