Frosting, Vanilla Buttercream

Basic Vanilla Buttercream

3 cups confectioners' sugar
2 sticks butter
1 teaspoon vanilla extract
1 to 2 tablespoons milk

Mix together sugar and butter on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Frosting, Chocolate Butter Cream

8 ounces unsweetened chocolate, chopped
6 cups SIFTED confectioners sugar (measure after you sift)
2 sticks butter
6 Tablespoons Milk
2 Teaspoons Vanilla
1/4 teaspoon salt (omit if using salted butter)

Directions:

Have all the ingredients at room temperature.

Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.