Russian Buttercream Chocolate Frosting

Name: Russian Buttercream Chocolate Frosting
Prep time: 30 min
Total time: 30 min
Yield: 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)

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Recipe by gailanng

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

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READY IN: 30mins

YIELD: 3 cups

UNITS: US

INGREDIENTS

Nutrition

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

Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.
In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed.
Add the syrup and vanilla and process until just combined, about 5-10 seconds.
Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Do not overmix.
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.

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