Chocolate Butter Cream

I love butter cream!  It's light, fluffy and not too sweet.  But once in a while, a chocolate butter cream is a nice change.  It's no harder to make, but the the increase in flavor is worth the extra step.

Here's what you'll need:
2/3 c dark chocolate chunks
12 TBSP butter, room temp
1 tsp vanilla
2 1/2 c powdered sugar, sifted
2-3 TBSP milk

Put chocolate chunks in a small bowl.

Microwave at 30-second intervals, until melted.  Stir until smooth.  Let cool slightly.

With a mixer, beat the butter until light and fluffy.  Beat in the vanilla and melted chocolate.

Gradually add the sugar, mixing well.  Add just enough milk to loosen the mixture and make it spreadable. Then, beat on high for 5 minutes.

This will frost a 9-inch layer cake.

Enjoy!

Cream Cheese Frosting

I LOVE frosting.  To me, it is often the whole point of eating cake.  Butter cream, Swiss meringue, browned butter.  I mean, how can you go wrong?  But making frosting can be a challenge to have it turn out smooth, glossy and delicious.  Here's a cream cheese frosting that will never disappoint.

What you'll need:
1 stick butter, room temp
4 oz cream cheese, room temp
1 tsp vanilla
2 c powdered sugar, sifted
3 TBLS cream or milk

Sifting the powdered sugar is an important step.   This helps remove the lumps from the sugar and make the frosting smooth.  Just measure the sugar into a wire whisk placed over a bowl.  Gently shake the strainer til all the sugar has passed through.  Through away any lumps that remain.  Set aside.

Combine the butter and cream cheese in the bowl of the mixer.  

Mix until thoroughly combined.  Scrape down the sides of the bowl.  Turn the mixer on low and add the vanilla and sugar.  Mix, on low, until the sugar is blended in.  Add the cream.  When mixed in, turn the mixer to high and beat for 5 minutes.  This adds air to the frosting, making it light and airy.

Now pile the frosting on top of a cake.

Use and off-set spatula (or knife) to spread the frosting across the cake, just pushing it toward the corners.

This recipe will frost one 9x13 inch cake or 18-24 cupcakes.  Enjoy!