Foolproof Chocolate Frosting

1. 1

   In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.

2. 2

   Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.

3. 3

   Scrape sides of bowl, then add chocolate (cooled to 85u00b0 - 100u00b0 F) and pulse until smooth and creamy, 10 to 15 seconds.

4. 4

   Frosting can be used immediately or held.

5. 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.

* Per serving · 4 servings · Values may vary.

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