Creamy Frostings

Posted by bettyboop50 at recipegoldmine.com May 8, 2001

Makes 1 cup frosting.

6 tablespoons (3/4 stick) butter, at room temperature
1 1/2 cups confectioners' sugar, sifted if lumpy
2 tablespoons heavy cream
3/4 teaspoon vanilla extract
Food coloring (optional)
3 ounces unsweetened chocolate, chopped (optional)

Vanilla Frosting:
In a medium mixing bowl, combine butter, confectioners' sugar, cream and vanilla extract. Using the electric mixer set on low speed, beat until the mixture is smooth. Scraping down the sides of the bowl a few times with a rubber spatula. Use frosting immediately.

Colored Frosting:
Make the frosting as directed above. Add a drop or two of food coloring to the frosting and mix until thoroughly blended. Alternatively, divide the frosting among 2 or 3 small bowls and mix a different color into each bowl. Use the frosting immediately.

Chocolate Frosting:
Make the frosting as directed above. Add the chocolate to a double boiler over medium heat. Melt the chocolate, stirring with a wooden spoon or a wire whisk until smooth about 5 minutes. Remove top of double boiler and set aside to cool. Stir the melted cooled chocolate into the frosting until well blended. Use the frosting immediately.

NOTE: Since this frosting is made with heavy cream, any leftovers should be kept in the refrigerator. Remove and let sit at room temperature.