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Foolproof Chocolate Frosting

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“From America's Test Kitchen, make this in the food processor. Use whatever kind of chocolate you like...milk, semi-sweet, bittersweet...it's rich and delicious.”
READY IN:
15mins
YIELD:
3 cups
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
  2. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
  3. Scrape sides of bowl, then add chocolate (cooled to 85º - 100º F) and pulse until smooth and creamy, 10 to 15 seconds.
  4. Frosting can be used immediately or held.
  5. 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.

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