Chocolate Frosting (Foolproof)

This is a quick buttercream frosting with a rich chocolate taste. Unlike other recipes, this one doesn't form a "crust" if left to sit. Makes enough to frost one 9-inch 2-layer cake. Can be made with milk, semisweet, or bittersweet chocolate.
Based on a recipe by Yvonne Ruperti, Cook's Illustrated, March & April 2008.
Course: Desserts - Frostings, Toppings, Sauces
Servings: 3 cups
Author: Catherine Christiano


  • 20 tablespoons unsalted butter softened to 60 to 65 degrees
  • 1 cup confectioner's sugar
  • 3/4 cup Dutch-process cocoa powder
  • pinch table salt
  • 3/4 cup light corn syrup
  • 1 teaspoon vanilla extract
  • 8 ounces chocolate melted and cooled to between 85 and 100 degrees


  • In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or within 3 hours. For longer storage, refrigerate the frosting, covered, and let stand at room temperature for 1 hour before using.