Really, Really, Really Good Frosting

Heat cream with corn syrup and salt on stove until simmering. (Can you handle another confession? I threw it in the microwave for about a minute or a little more until it was hot, but not boiling.)

Meanwhile, put chocolate pieces (you can use Nestle’s mini semisweet chips here, too) in your mixer bowl and with the mixer running add simmering cream mixture slowly and mix for one minute, until chocolate is melted.
I used the whisk attachment on my Kitchen Aid.

Add powdered sugar and vanilla and mix again. Then, with mixer running, add butter one piece at a time, waiting until each piece is incorporated before adding another.

Cool until thick and spreadable. It will look like thin fudge until its cold.

Beat with an electric mixer for a few minutes before spreading on cake or piping on cupcakes. It will lighten in color and get all whippy looking.

Makes about 4 cups of frosting, maybe a titch less.
Keep refrigerated! I doubt it would handle high temps very well. Not that it sticks around for very long.
Also, GREAT for cupcakes!