Joy the Baker - you've done it again.
The Best Chocolate Buttercream Frosting
via Joy the Baker (adapted from Delilah Bakery)
1 1/2 C (3 sticks...oops) unsalted butter, softened
1 C cocoa powder
3/4 tsp salt
4 C powdered sugar
2 tsp vanilla
1/2 C milk
1 C heavy cream
2/3 C Ovaltine (blast from the past, right??)
Cream butter, cocoa powder and salt together. I learned that having soft butter is key - this will save you lots of effort during the "creaming" process. Also, a stand mixer would be ideal... I was working with my Kitchenaid hand mixer, which I adore, but let's be real, it's no Kitchenaid Stand Mixer.
Continue mixing and add in powdered sugar while adding milk and vanilla extract. Hubby and I learned this was a great teamwork opportunity. No WAY I could have mixed in all that good stuff without absolutely spilling it everywhere.
Increase mixer speed and beat until smooth.
Separately in a 2C measuring glass, stir together heavy cream and Ovaltine. Pour this into the frosting slowly until the consistency is to your liking.
I wish I had an equally awesome cake recipe to share, but this time due to scheduling limitations, we had to go with the box. Shhh.... don't tell anyone! The cake was made particularly with my grandfather in mind. He is crazy about his chocolate cake, so I knew this would be a fun Thanksgiving/92nd birthday treat!
We may or may not still be eating the remaining frosting. Out of a bowl. With no accompaniment.