Foolproof Chocolate Frosting
Food-processor frosting of butter, cocoa, corn syrup and melted chocolate, about three cups, meant for the yellow layer cake.
Makes about 3 cups. This frosting may be made with milk, semisweet, or bittersweet chocolate.
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Ingredients
- 20 tablespoons (2 ½ sticks) unsalted butter, softened (60-65 degrees)
- 1 cup confectioners’ sugar
- ¾ cup Dutch-processed cocoa
- Pinch table salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces chocolate, melted and cooled slightly
Directions
- In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of the bowl as needed.
- Add corn syrup and vanilla and process until just combined, 5-10 seconds.
- Scrape sides of bowl, then add chocolate and pulse until smooth and creamy. Frosting can be used immediately or held in refrigerator for 3 hours.
Notes
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