Bittersweet Chocolate Frosting
By America's Test KitchenPublished on September 4, 2018
Time
25 minutes
Yield
Makes 3 cups
Ingredients
Before You Begin
Let the chocolate cool to between 85 and 100 degrees before adding it to the butter mixture. This frosting can be refrigerated, covered, for up to three days. Let it stand at room temperature for 1 hour before using.
Instructions
- Process butter, sugar, cocoa, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds, scraping down sides of bowl as needed. Add chocolate and process until smooth and creamy, 10 to 15 seconds. (Frosting can be held at room temperature for up to 3 hours.)
Time
25 minutesYield
Makes 3 cupsIngredients
Ingredients
Ingredients
Why This Recipe Works
For an easy chocolate frosting recipe that required no special equipment, we used both cocoa powder and melted chocolate, which produced a deep chocolate flavor. Confectioners' sugar and corn syrup made our chocolate frosting smooth and glossy. Mixing the frosting in the food processor instead of a stand mixer prevented it from separating and turning greasy.
Before You Begin
Let the chocolate cool to between 85 and 100 degrees before adding it to the butter mixture. This frosting can be refrigerated, covered, for up to three days. Let it stand at room temperature for 1 hour before using.
Instructions
- Process butter, sugar, cocoa, and salt in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds, scraping down sides of bowl as needed. Add chocolate and process until smooth and creamy, 10 to 15 seconds. (Frosting can be held at room temperature for up to 3 hours.)
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