8 ounces milk chocolate , melted and cooled slightly (see note)
Instructions
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).
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.
Originally Submitted
10/2/2010
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