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.

• Ready In: 15 mins
• Yields: 3 cups

Ingredients

• 20  tablespoons unsalted butter, softened (60 to 65 degrees, 2 1/2 sticks)
• 1  cup confectioners' sugar (4 ounces)
• 3⁄4 cup  Dutch-processed cocoa powder
• 1  pinch table salt
• 3⁄4 cup light corn syrup
• 1  teaspoon vanilla extract
• 8  ounces  milk chocolate, melted and cooled slightly

Directions

1. In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
2. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
3. Scrape sides of bowl, then add chocolate (cooled to 85º - 100º F) and pulse until smooth and creamy, 10 to 15 seconds.
4. Frosting can be used immediately or held.
5. 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.