Provided by Dianne Rossmando
Categories Mixer Chocolate Dessert Butter Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups (enough to fill and ice an 8-inch cake)
Number Of Ingredients 6
Steps:
- 1. In a stand mixer fitted with the paddle attachment, combine the butter and cocoa powder and beat on low speed, scraping down the bowl with a rubber spatula as needed, until blended and very smooth, about 2 minutes. Add the corn syrup, vanilla, and salt and continue to beat until evenly blended, 1 to 2 minutes.
- 2. Add 1/2 cup hot water in 3 additions, beating until completely incorporated and evenly blended between each addition.
- 3. Add the confectioners' sugar and beat on low speed until blended. Increase the speed to medium and beat until very smooth and light, 2 to 3 minutes. Use the icing immediately, or cover and refrigerate up to 1 week.
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