Chocolate Fudge Silk Buttercream

• Gluten free

• Condiments

  • 2 tbsp Lyle's golden syrup

• Baking & Spices

  • 4 cups 100% pure cane confectioners' sugar, pure
  • 1/2 cup Cocoa, unsweetened
  • 8 oz Dark chocolate
  • 1 tbsp Nielsen-massey vanilla extract, pure such as
  • 1 cup Palm shortening, organic

• Dairy

  • 1/2 cup Butter, salted
  • 1/2 cup Butter, unsalted

• Liquids

  • 1/2 cup Water

Found on wickedgoodkitchen.com

Description

Ingredients

• 8 ounces (227 grams) dark chocolate, chopped
• 4 cups (480 grams) 100% pure cane confectioners’ sugar, such as C&H® or Domino®, spooned into cup, leveled off & sifted
• ½ cup (48 grams) sifted unsweetened cocoa, such as Pernigotti
• ½ cup (120 ml) boiling water
• 2 tablespoons (42 grams) Lyle’s Golden Syrup, or corn syrup
• 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
• ½ cup (1 stick/113 grams) salted butter, at room temperature
• ½ cup (1 stick/113 grams) unsalted butter, at room temperature
• 1 cup (192 grams) organic palm shortening, such as Spectrum®, at room temperature

Directions

• Melt chocolate in heatproof bowl in microwave oven in several bursts, stirring between each, as follows: 3 times at 30 seconds, 2 times at 20 seconds and, if needed, 1 time at 10 seconds. Set aside to cool slightly.
• Using an electric stand mixer fitted with paddle attachment, place sifted confectioners’ sugar and cocoa into work bowl and blend until well combined. Carefully pour boiling water over confectioners’ sugar and cocoa in a steady stream with mixer on low speed (stir). Increase mixer speed to medium and beat, scraping down sides of bowl with rubber spatula, until sugar dissolves, mixture is smooth and cooled to room temperature, about 2 to 3 minutes. Add syrup and vanilla; mix until well blended.
• To the cocoa “sugar slurry” add the melted chocolate. On medium speed, beat, scraping down sides of bowl with rubber spatula, until well incorporated. Add butter and shortening and beat on low (stir), scraping down sides of bowl as necessary, until creamy and almost fully incorporated. Gradually increase mixer speed to medium and then to medium-high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula, about 8 minutes.
• Place work bowl in refrigerator to chill buttercream to bring it to spreading and piping consistency, about 20 to 25 minutes, stirring with a spatula every 5 minutes.
• Due to the chocolate and shortening being solid at room temperature, the buttercream will hold firmly at room temperature once chilled.