This recipe makes a creamy and smooth chocolate frosting. It pipes well, and will yield a good “crust” after setting out for a while. I always try to base coat the cake the night before, and in the morning I can do the VIVA thing with this! You can also use the wet-hot spatula method to smooth it.
Chocolate Decorator’s Buttercream
- 1 cup unsalted butter, softened
- 2 squares unsweetened chocolate
- 2 T. light corn syrup
- 1 lb. Domino powdered sugar
- 2-4 T. lowfat milk
- Place butter in mixer with paddle attachment. Beat for about 2 minutes until very creamy. Melt chocolate in microwave or over double boiler. Stir in corn syrup. Add chocolate mixture to mixer bowl, and process for about a minute, on low speed, until butter and chocolate are mixed well. Speed up mixer to 4 and add powdered sugar slowly. When fully incorporated, stop mixer and scrape bowl. Whip frosting again, and add milk until of desired consistency. You may or may not need to use all of the milk, depending on humidity.