Old-Fashioned Chocolate Frosting

A frosting forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Old-Fashioned Chocolate Layer Cake, where it is originally used.

Ingredients

• 1 pound (450 g) semisweet chocolate, chopped fine
• 8 tablespoons (120 ml) unsalted butter
• 1/3 cup (2 1/3 ounces (9.5 g)) sugar
• 2 tablespoons (30 ml) corn syrup
• 2 teaspoons (10 ml) vanilla extract
• ¼ teaspoon (1 ml) salt
• 1¼ cups (300 ml) heavy cream

Method

1. For the frosting: melt the chocolate in a heatproof bowl set over a saucepan containing 1 inch (3 cm) of barely simmering water, stirring occasionally until smooth. Remove from the heat and set aside. Meanwhile, melt the butter in a small saucepan over medium-low heat. Increase the heat to medium, add the sugar, corn syrup, vanilla, and salt, and stir with a heatproof rubber spatula until the sugar is dissolved, 4 to 5 minutes. In the bowl of a stand mixer, combine the melted chocolate, butter mixture, and cream and stir until thoroughly combined.
2. Place the mixer bowl over an ice bath and stir the mixture constantly with a rubber spatula until the frosting is thick and just beginning to harden against the bowl, 1 to 2 minutes (the frosting should be 70 degrees (20°C)). Fit the stand mixer with the paddle and beat the frosting on medium-high speed until light and fluffy, 1 to 2 minutes. Using a rubber spatula, stir until completely smooth.