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.

Bring to a boil in a small saucepan:

  • 1 cup evaporated milk or heavy cream

Remove from the heat and add:

  • 6 ounces unsweetened chocolate, coarsely chopped

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

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.


Icings, Fillings, Frostings, and Sweet Sauces