Foolproof Chocolate Frosting

• 20 tablespoons unsalted butter, softened (60 to 65 degrees, 2 1/2 sticks)
• 1 cup confectioners' sugar (4 ounces)
• 3/4 cup Dutch-processed cocoa powder
• 1 pinch table salt
• 3/4 cup light corn syrup
• 1 teaspoon vanilla extract
• 8 ounces milk chocolate, melted and cooled slightly

1. In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed.
2. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds.
3. Scrape sides of bowl, then add chocolate (cooled to 85u0b0 - 100u0b0 F) and pulse until smooth and creamy, 10 to 15 seconds.
4. Frosting can be used immediately or held.
5. The frosting can be made 3 hours in advance. For longer storage, refrigerate the frosting, covered, and let it stand at room temperature for 1 hour before using.

unsalted butter, sugar, dutch, salt, light corn syrup, vanilla, milk chocolate

Taken from www.food.com/recipe/foolproof-chocolate-frosting-396883 (may not work)