Chocolate/Vanilla Buttercream Frosting [by Table Daughter]

Chocolate/Vanilla Buttercream Frosting (about 5 cups)

Frosting or cake?  I’m a cake person, hands down.  I don’t even touch frosting unless I have to.  I actually eat cupcakes from the bottom up to avoid it, but this frosting very well may have made a frosting convert out of me.

• 5 ounces of unsweetened chocolate, melted and cooled
• 4 1/2 cups of confectioners sugar
• 3 sticks of room temperature unsalted butter
• 5 tablespoons of half-and-half or whole milk
1 tablespoon of vanilla extract

Place all of the frosting ingredients in a food processor and pulse until well incorporated, then process them until the frosting is smooth.

Omit the chocolate if you want a vanilla buttercream (it will be sweeter).

Pipe or spread to apply.  Make sure you’ve let the cake or cookies cool first .