Russian Buttercream Chocolate Frosting

A twist on America's Test Kitchen's recipe. Easy to make using a food processor.

• Ready In: 30 mins
• Yields: 3 cups

Ingredients

• 1 1⁄4 cups butter, softened (2 1/2 sticks)
• 1  cup confectioners' sugar
• 3⁄4 cup  Dutch-processed cocoa powder
• 1  pinch salt
• 3⁄4 cup golden syrup (Lyle's or Delta Brand)
• 1  teaspoon vanilla extract
• 8  ounces  semi-sweet chocolate (1 8 oz. box Bakers Baking Chocolate Squares) or 8  ounces bittersweet chocolate (1 8 oz. box Bakers Baking Chocolate Squares)

Directions

1. Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.
2. In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed.
3. Add the syrup and vanilla and process until just combined, about 5-10 seconds.
4. Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Do not overmix.
5. Frosting can be used immediately or for longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.