Chocolate Satin Frosting Recipes

SATINY CHOCOLATE GLAZE

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.

CHOCOLATE SATIN FROSTING

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:

• 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.