Creamy Chocolate Frosting

Chocolate Frosting
Chocolate Frosting

This frosting is dangerous! So simple to make and with the texture of silk and rich chocolate flavor you are sure to eat more than you want. I love the consistency of store-bought tub frosting but I don’t like the processed taste. Problem solved with this recipe. I wrote it down while watching an episode of America’s Test Kitchen and have been making it since. If you don’t have a food processor I think a mixer would work but be sure to sift the cocoa and powdered sugar before you add them to the mix.

Chocolate Frosting - Top View
Chocolate Frosting - Top View

The cupcakes in the images above are a modified version of this recipe using a yellow cake mix with vanilla pudding and semi-sweet chocolate chips.

Frosting – Mise en place
2 1/2 sticks of room temp. unsalted butter
1 cup powdered sugar
3/4 cup cocoa
pinch of salt
3/4 cup light corn syrup
1 tsp. vanilla
8 oz. milk chocolate, melted and cooled slightly (Dark chocolate can also be used)

  • In a food processor with the blade attachment, pulse the butter, sugar, cocoa and salt until smooth, scraping the sides as needed.
  • Add the corn syrup and vanilla and process until just combined. Scrape the sides.
  • Add the melted chocolate and pulse until smooth and creamy.

Enjoy and share your comments. I’d love to hear what you think.