Ingredients
Units
Scale
- 8oz Good Quality Chocolate (dark chocolate or milk chocolate)
- 10oz (2 1/2 Sticks) Unsalted Butter, softened to room temperature
- 125 grams (1 Cup) Confectioners Sugar/ Powdered Sugar
- 75 grams (3/4 Cup) Dutch-process Cocoa Powder
- 1/4 Teaspoon Salt
- 6oz (3/4 Cup) Light Corn Syrup
- 2 Teaspoons Pure Vanilla Extract
Instructions
- Melt the chocolate first, by using a Bain Marie** or in a microwave at 50% power in 15-second increments. Be careful not to burn the chocolate, once 75% of the chocolate is melted I take it off of the heat and mix it to fully melt everything. Let cool for 5-10 minutes before starting on the rest of the recipe.
- In a large food processor add the butter, confectioners sugar, cocoa powder, and salt then pulse a few times, until everything is combined.
- Add in the corn syrup and vanilla and pulse to combine again. Scrape down the bowl and add in the melted chocolate, mix for another 30 seconds- a minute to ensure everything is evenly incorporated.
- Use immediately or store in the fridge for up to 5 days but let sit at room temperature for an hour before remixing and using.
Notes
- I have made this an a kitchen aid stand mixer with success
- How to create a Bain Marie-in a small pot with a little water over low heat place a bowl on top of the pot making sure the bowl does not touch the water- the steam from the water will cook/melt the mixture.
- This frosting can be made a few days in advance and stored in the refrigerator in an airtight container. When you want to use the frosting let it sit at room temperature for an hour to warm up and then remix it.
- Recipe slightly adapted from Cooks Illustrated
- Prep Time: 10
- Category: Dessert
- Method: Mix
- Cuisine: American
