Russian Buttercream Chocolate Frosting

1. 1

   Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.

2. 2

   In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed.

3. 3

   Add the syrup and vanilla and process until just combined, about 5-10 seconds.

4. 4

   Scrape down the bowl, and then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. Do not overmix.

5. 5

   Frosting can be used immediately or 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.

No additional tips available.