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."
 
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Ready In:
15mins
Ingredients:
7
Yields:
3 cups
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ingredients

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directions

  • 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.

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Reviews

  1. Our family absolutely loves this recipe. It takes 2 1/2 sticks of butter, I use salted. This is so chocolatey. Make sure to use a chocolate you love, I use Ghiradelli, and have even used semi-sweet chips with great success. If you want to by-pass the corn syrup, you can look up invert sugar (where you basically make your own stabilizing sugar syrup with granulated sugar, water and a bit of citric acid/lemon juice).
     
  2. There seems to be something very wrong with this recipe. Way too much butter and not enough sugar. I had to add a whole bag of confectioner's sugar unlike the one cup the recipe calls for.T
     
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RECIPE SUBMITTED BY

<p>I've been a farm wife for more than 30 years, driving tractors and semi-trucks, and raising corn, soybeans, beef cows, and 4 daughters. We are going against big farm trends and diversifying (rather than specializing), adding laying hens, honey bees and milk goats to our farm. I have too many interests, but especially love artistic pursuits, such as pottery, painting, music, gardening,and creative cooking.</p>
 
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