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 ;-).