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|2 1/2 sticks||unsalted butter, softened|
|1 cup||confectioners' sugar, 4 ounces|
|3/4 cup||Dutch-processed cocoa|
|3/4 cup||light corn syrup|
|8 ounces||chocolate, milk, semi-sweet or dark|
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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