Chocolate Frosting
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Source:
| 2 1/2 sticks | unsalted butter, softened |
| 1 cup | confectioners' sugar, 4 ounces |
| 3/4 cup | Dutch-processed cocoa |
| pinch | salt |
| 3/4 cup | light corn syrup |
| 1 tsp. | vanilla |
| 8 ounces | chocolate, milk, semi-sweet or dark |
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, 10-15 seconds. Can be made three hours ahead. For longer storage, refrigerate the frosting, covered and let it stand at room temperature for 1 hour before using.
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