Best Foolproof Chocolate Frosting Recipes
FOOLPROOF CHOCOLATE FROSTING
From America's Test Kitchen, make this in the food processor. Use whatever kind of chocolate you like...milk, semi-sweet, bittersweet...it's rich and delicious.
Provided by Lise in Indiana
Categories Dessert
Time 15m
Yield 3 cups
Number Of Ingredients 7
Steps:
- In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
- Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
- Scrape sides of bowl, then add chocolate (cooled to 85º - 100º F) and pulse until smooth and creamy, 10 to 15 seconds.
- Frosting can be used immediately or held.
- The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.
FOOLPROOF CHOCOLATE FROSTING
Number Of Ingredients 6
Steps:
- Process butter, sugar, cocoa, and salt in food processor until smooth, about 30 seconds.
- Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
- Scrape down sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds.
- Frosting can be kept at room temperature for up to 3 hours before frosting cake or refrigerated for up to 3 days. If refrigerated, let stand at room temperature for 1 hour before using.
- Best milk chocolate is Dove silky smooth milk chocolate. Best dark chocolate is Ghirardelli 60% cacao bittersweet chocolate premium baking bar. Bakers semisweet works well.
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