Instant Fudge Frosting:
Instant Fudge Frosting
from Sky High (slightly adapted)
Makes about 5 cups
6 ounces semisweet chocolate chips
4 1/2 cups confectioners’ sugar
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half
1 tablespoon vanilla extract
I like to use my KitcheAid, but there are many ways to do it. Start with the butter at room temp. Mix until it is smooth. Next add the half-and-half and vanilla extract. Mix until it is smooth. Melt the chocolate and slowly begin adding it in. Start adding in the powdered sugar a little at a time until it’s all in and it’s nice and smooth consistency. You can over mix, so keep an eye on it and when it’s where you want it, STOP!
Tip: I’m in Houston and my kitchen is often hot and humid. If you work in similar temperatures, watch your frosting carefully and make sure it doesn’t get too soft and melt. If you see it starting to get too soft periodically put the frosting bowl and the cake in the fridge to let it firm up.