Your Favorite Buttercream?!

Best Answer - Chosen by Voters

Fool-proof chocolate buttercream

This buttercream can be made with milk, semisweet, or bittersweet chocolate. Cool chocolate between 85-100 degrees before adding it to the butter mixture. The buttercream can be made 3 hours in advance.

For longer storage, refrigerate the buttercream, covered, and let it stand at room temperature for 1 hour before using.

Ingredients
2 1/2 sticks [20 tablespoons] unsalted butter, softened
4 ounces confectioner’s sugar
3/4 cup cocoa
pinch of fine table salt
3/4 cup light corn syrup
1 teaspoon pure vanilla extract
8 oz chocolate, melted and cooled

Method
In a food processor, process butter, sugar, cocoa, and salt until smooth, about 30 seconds.

Scrape the bowl as needed.

Add the syrup and vanilla and process until just combined, about 5-10 seconds.

Scrape down the bowl, and then add the chocolate and pulse until smooth and creamy, about 10-15 seconds.

Buttercream can be used immediately or held.

bbetty crocker butter cream on spice cake

Chocolate Mint Whoopie Pie
Ingredients
* 4 eggs, room temperature*
* 1/2 cup sugar
* 1/2 cup dark corn syrup
* 10 ounces butter, cubed and at room temperature
Directions
In a large mixing bowl, whip the eggs until light and fluffy.
In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture.
Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.