Rich Chocolate Buttercream

• 8 ounces, weight Milk Chocolate Chips (good Quality)
• 12 ounces, weight Semi-sweet Chocolate Chips (good Quality)
• 8 ounces, fluid Heavy Whipping Cream
• 2 Tablespoons Light Corn Syrup
• 1 pinch Salt
• 2 cups Powdered Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1 cup Salted Butter

1. Pulse both types of chocolate chips in a food processor until the largest pieces are about half their original size. Cut butter into 1-Tablespoon-sized chunks in preparation for later step.
2. In a heavy pan, heat cream with corn syrup and salt on stove until the mixture begins to steam, stirring constantly.
3. Transfer hot cream mixture from pan into a heatproof cup-measure. With your food processor running on low speed, slowly drizzle the cream in and process for 60-90 seconds, or until chocolate is melted.
4. Add half the powdered sugar and all of the vanilla and continue to process until smooth. Then, with processor still running, add the pieces of butter one at a time, waiting until each piece is fully incorporated before adding the next.
5. Transfer to a mixing bowl and beat on medium speed to help it cool and become a more spreadable texture. Slowly add the remaining powdered sugar, until desired consistency is reached.
6. Can be used for decorations with a spatula or piped from a bag. Stiffens when chilled.
7. The 12-serving size of this recipe makes enough to generously cover a 9-inch layer cake, plus piped edges.

chocolate chips, chocolate chips, fluid heavy whipping cream, syrup, salt, powdered sugar, vanilla, butter

Taken from tastykitchen.com/recipes/desserts/rich-chocolate-buttercream/ (may not work)