Not mine, of course, but ATC.
Makes 3 cups to frost one 9-inch 2-layer cake
This frosting may be made with milk, semisweet, or bittersweet chocolate. For our Fluffy Yellow Layer Cake (see related recipe), we prefer a frosting made with milk chocolate. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture. 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.
- 20tablespoons (2 1/2 sticks) unsalted butter , softened (60 to 65 degrees)
- 1cup confectioners' sugar (4 ounces)
- 3/4cup Dutch-processed cocoa
- Pinch table salt
- 3/4cup light corn syrup
- 1teaspoon vanilla extract
- 8ounces milk chocolate , melted and cooled slightly (see note)
- In food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds, scraping sides of bowl as needed. Add corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape sides of bowl, then add chocolate and pulse until smooth and creamy, 10 to 15 seconds. Frosting can be used immediately or held.
I have also used the idea of adding corn syrup, butter and a bit of Dutch-processed cocoa to the ready made stuff works great too. Just cut back on the ingredients, omit the milk chocolate and add the ready made chocolate icing in it's place. It really is delish. I think you could also add cream cheese with a bit of experimenting. maybe cut back on the butter.