Foolproof Chocolate Frosting

Submitted by Lise in Indiana

"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: 15mins
• Ingredients: 7
• 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.

Reviews

[JR888]

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).

 

[Debbie W.]

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