Fudge Frosting

This frosting has become our family favorite. I have used it for 2 birthday cakes and a Relief Society activity. Enjoy!

Ingredients:

1/4 cup butter (at room temp)

4 cup powdered sugar

1/3 cup milk (at room temp)

1 tsp vanilla extract

3 ounces unsweetened chocolate,

melted and slightly cooled

Directions:

1. In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add 1 cup sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining 3 cups sugar and the milk and beat on high speed until smooth and creamy. Add vanilla extract and melted chocolate and beat until combined.

2. If the chocolate is too warm, the frosting might be too soft to hold peaks. Just keep beating until it is thick enough to spread. Assess texture. If it is too soft, add a portion or all of the remaining 1/2 cup of sugar. Frosting is ready to use. (Bring to room temperature and rebeat after storing.)

* Frosting may be refrigerated in an airtight container for up to 4 days.

Recipe from A Baker's Field Guide to Cupcakes