Foolproof Chocolate Frosting

Name: Foolproof Chocolate Frosting
Yield: Makes 3 cups to frost one 9-inch 2-layer cake
Ingredients: 20 tablespoons (2 1/2 sticks), unsalted butter, softened (60 to 65 degrees); 1 cup, confectioners' sugar (4 ounces); 3/4 cup, Dutch-processed cocoa; pinch, table salt; 3/4 cup, light corn syrup; 1 teaspoon, vanilla extract; 8 ounces, milk chocolate, melted and cooled slightly (see note)

Cakes

Appears in Cook's Illustrated March/April 2008, America's Test Kitchen TV

We wanted a frosting that wouldn’t curdle or deflate—or take an hour to set.

SERVES Makes 3 cups to frost one 9-inch 2-layer cake

TIME 25 minutes

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