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.

　　

Ingredients

Makes about 5 cups (enough to fill and ice an 8-inch cake)

　　1/2 cup (1 stick) unsalted butter, at room temperature

　　1 1/2 cups unsweetened cocoa powder

　　1/2 cup light corn syrup

　　1 teaspoon pure vanilla extract

　　1/2 teaspoon salt

　　2 1/2 cups confectioners' sugar, sifted

　　

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.

　　Cooks' note:

　　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.

　　Reprinted with permission from Baking at Home with The Culinary Institute of America by the Culinary Institute of America. © 2004 John Wiley & Sons, Inc.