Rich Chocolate Buttercream

1. 1

   Pulse both types of chocolate chips in a food processor until the largest pieces are about half their original size. Cut butter into 1-Tablespoon-sized chunks in preparation for later step.

2. 2

   In a heavy pan, heat cream with corn syrup and salt on stove until the mixture begins to steam, stirring constantly.

3. 3

   Transfer hot cream mixture from pan into a heatproof cup-measure. With your food processor running on low speed, slowly drizzle the cream in and process for 60-90 seconds, or until chocolate is melted.

4. 4

   Add half the powdered sugar and all of the vanilla and continue to process until smooth. Then, with processor still running, add the pieces of butter one at a time, waiting until each piece is fully incorporated before adding the next.

5. 5

   Transfer to a mixing bowl and beat on medium speed to help it cool and become a more spreadable texture. Slowly add the remaining powdered sugar, until desired consistency is reached.

6. 6

   Can be used for decorations with a spatula or piped from a bag. Stiffens when chilled.

7. 7

   The 12-serving size of this recipe makes enough to generously cover a 9-inch layer cake, plus piped edges.

* Per serving · 4 servings · Values may vary.

No additional tips available.