Chocolate Satin Frosting

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“Oh , its smily brilliant, excellent, yummmmmmmyyyy, i have used it on lazy dazy cake and it tastes 'heavenly' - more like puts u in paradise.”
3 cups

Ingredients Nutrition


  1. Break chocolate into 2 pieces.
  2. Bring milk or heavy cream to a boil in a small saucepan.
  3. Remove from heat.
  4. Now add the chocolate pieces without stirring.
  5. Cover and set aside for 10mins.
  6. Scrape into a food processor or blender.
  7. Add sugar, butter and vanilla essence.
  8. Process until the mixture is perfectly smooth.
  9. Transfer to a bowl.
  10. If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
  11. 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.
  12. Soften before using.

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