Foolproof Chocolate Frosting- America's Test Kitchen PRINT
|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)|
In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held (see note).
Makes 3 cups to frost one 9-inch 2-layer cake
This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. 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.