Foolproof Chocolate Frosting

Name: Foolproof Chocolate Frosting
Yield: Makes 3 cups to frost one 9-inch 2-layer cake
Ingredients: 20 tablespoons (2 1/2 sticks), unsalted butter, softened (60 to 65 degrees); 1 cup, confectioners' sugar (4 ounces); 3/4 cup, Dutch-processed cocoa; pinch, table salt; 3/4 cup, light corn syrup; 1 teaspoon, vanilla extract; 8 ounces, milk chocolate, melted and cooled slightly (see note)

133 comments

Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

Cakes

We wanted a frosting that wouldn’t curdle or deflate—or take an hour to set.

SERVESMakes 3 cups to frost one 9-inch 2-layer cake

TIME25 minutes

has video

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 glo...

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