This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.
Before using cold icing, let it soften at room temperature. If necessary, transfer the icing to a stand mixer fitted with the paddle attachment and beat on low speed until smooth and spreadable.
Recipe information
Yield
Makes about 5 cups (enough to fill and ice an 8-inch cake)
Ingredients
Preparation
Step 1
1. In a stand mixer fitted with the paddle attachment, combine the butter and cocoa powder and beat on low speed, scraping down the bowl with a rubber spatula as needed, until blended and very smooth, about 2 minutes. Add the corn syrup, vanilla, and salt and continue to beat until evenly blended, 1 to 2 minutes.
Step 2
2. Add 1/2 cup hot water in 3 additions, beating until completely incorporated and evenly blended between each addition.
Step 3
3. Add the confectioners' sugar and beat on low speed until blended. Increase the speed to medium and beat until very smooth and light, 2 to 3 minutes. Use the icing immediately, or cover and refrigerate up to 1 week.
