Chocolate Buttercream Icing


4 oz unsweetened chocolate, chopped
3/4 cups evaporated milk
1/3 cup confectioner’s sugar
1/2 cup unsalted butter, room temperature
1/2 teaspoon vanilla


1. Melt chopped chocolate on a double broiler, stir thoroughly until smooth, remove from heat, then set aside to cool.

2. Using a blender, mix the milk and sugar and beat for a minute. Add vanilla and pulse. Add the melted chocolate and soft butter and blend for about 2 minutes. Beat for another minute or until thick and shiny; you will notice a change in sound, this means you already have the right consistency.

3. Pour icing to a bowl and let sit at room temperature for about an hour.

Recipe notes: MAKE SURE your unsalted butter is at room temperature before using. I learned to hard way and had to discard my almost finished icing to make a new one. The coldness of the butter destroyed the texture and so the icing had tiny bits of lumps. It changed the taste of the icing as well. Eeeck.



Cream Cheese Icing


16 oz. cream cheese (2 packages) softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt


With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: Make sure your butter and cream cheese is in room temperature if you want a smooth icing. I learned the hard way.. I had a lumped icing. Wooops.