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Russian Buttercream Chocolate Frosting

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“A twist on America's Test Kitchen's recipe. Easy to make using a food processor.”
READY IN:
30mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.
  2. In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed.
  3. Add the syrup and vanilla and process until just combined, about 5-10 seconds.
  4. Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Do not overmix.
  5. Frosting can be used immediately or for longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

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