FROSTING, CHOCOLATE BUTTERCREAM

Use this Chocolate Frosting for Yule log and all cakes! It is from Cook’s Illustrated. We just added a little expresso powder to it.

Ingredients:

8 ounces salted butter, room temperature

3 ounces powdered sugar

1 1/2 ounces cocoa powder

Pinch sea salt

1/2 cup light corn syrup

1 teaspoon vanilla extract, or almond extract or other

6 ounces bittersweet chocolate, melted with 1 Tablespoon espresso powder, cooled

Method:

Process butter in food processor until creamy; add sugar, cocoa powder and sea salt; blend until smooth for approximately 20 seconds.  Add corn syrup and extract blending to incorporate.  Scrape down sides of food processor and add cooled chocolate and espresso mixture.  Combine well.

Use immediately or up to 3 hours at room temperature.  Refrigerate until needed.  To use at a later date, remove from refrigerator for an hour and rebound in the processor until desired consistency is reached.