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Foolproof Chocolate Frosting- America's Test Kitchen



20 tablespoons (2½ sticks) unsalted butter , softened (60 to 65 degrees)
1 cup confectioners' sugar (4 ounces)
¾ cup Dutch-processed cocoa
Pinch table salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces milk chocolate , melted and cooled slightly (see note)

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