FOOLPROOF CHOCOLATE FROSTING

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Foolproof Chocolate Frosting image

Number Of Ingredients 6

2 1/2 sticks butter, softened
1 cup confectioners sugar
3/4 cup dutch processed cocoa powder. Pinch salt
3/4 cup light corn syrup
1 teaspoon vanilla
8 ounces chocolate (milk, semisweet or bittersweet)

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.

*** Explore more Foolproof Chocolate Frosting Recipes »

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