Russian Buttercream Chocolate Frosting |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A twist on America's Test Kitchen's recipe. Easy to make using a food processor. Ingredients:
1 1/4 cups butter, softened (2 1/2 sticks) |
1 cup confectioners' sugar |
3/4 cup dutch-processed cocoa powder |
1 pinch salt |
3/4 cup golden syrup (lyle's or delta brand) |
1 teaspoon vanilla extract |
8 ounces semi-sweet chocolate (1 8 oz. box bakers baking chocolate squares) or 8 ounces bittersweet chocolate (1 8 oz. box bakers baking chocolate squares) |
Directions:
1. Microwave semi-sweet chocolate in a small microwave-safe bowl at 30 second intervals, stirring before continuing, until just melted.
2. In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds. Scrape the bowl as needed.
3. Add the syrup and vanilla and process until just combined, about 5-10 seconds.
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. 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.
|
|