Chocolate Frosting (Cream and Butter)

16       Ounces Hershey’s Special Dark Chocolate Chips

1½      Cups Heavy Cream

2          Tablespoons Light Corn Syrup

12       Ounces (3 Sticks) Unsalted Butter, Room Temperature, Cut into 1” Pieces

Place the chocolate in the bowl of a standing mixer. Heat the cream and corn syrup to a boil. Immediately remove from heat and pour over the chocolate. Let the mixture stand for 5 minutes. After 5 minutes mix the chocolate and cream mixture until smooth and completely blended together. Set aside until the chocolate mixture comes to room temperature.

With the mixer fitted with the whisk attachment, on medium speed, gradually add the butter and mix until completely incorporated and the mixture is shiny and smooth.

Refrigerate the frosting for a few minutes, until it is set and not runny. This will take about 5 to 7 minutes. You don’t want it to get hard and become lumpy. Proceed with frosting your cake. Remember to do crumb coat.