Milk Chocolate Buttercream

1 C. unsalted butter, softened
2 ½ C. powdered sugar (or more, depending on desired consistency)
4 Hershey’s Milk Chocolate candy bars (1.55 oz. each), chopped (Do NOT use chocolate chips!)
¼ C. heavy whipping cream
½ tsp. vanilla extract
1/4 tsp. salt

1. Put the chopped milk chocolate bars into a small bowl.  Heat the chocolate in 30 second increments.  Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth.  Set aside and allow to completely cool.
2. Once the milk chocolate has cooled, cream the butter, salt and sugar together until light and fluffy, scraping the sides of the bowl as needed.
3. Measure the whipping cream into a cup, and stir in the vanilla extract into the cream.
4. With the mixer running on low speed, gradually pour the cream mixture the bowl.
5. Once the cream mixture has been incorporated into the frosting, fold on the melted (but cooled) milk chocolate until incorporated.
6. Increase the mixer speed to medium-high, and beat frosting for an additional 3 minutes.
7. Makes about 2 ½ cups of frosting

The Best White Fluffy Frosting

This is the best frosting ever. It's an oldy, but a goody. It is often used on top of red velvet cake, or is great as a cupcake filling. Don't be afraid of the unusual ingredients.!!

Ingredients:

5 tablespoons Flour
1 Cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not powdered sugar)

Directions:

In a small saucepan, whisk the flour into the milk and heat, stirring constantly until it thickens. You want it to be really thick, like brownie batter thick.
Remove pan from heat stir in the vanilla and cover the mixture with plastic wrap or wax paper so no skin develops. Let the mixture cool completely to room temperature.
Cream the butter and sugar until light and fluffy and ALL the graininess is gone (this can take a while,... 5-10 minutes)
When Flour and milk mixture has cooled, stir vanilla into the mixture. Then add the mixture to the butter and sugar and beat until it is combined and resembles whipped cream. If it looks separated, keep beating, another 5-10 minutes.
If there is any leftover after "taste testing" Spread it on your favorite chocolate cake and enjoy!!

*Some recipes use half butter and half shortening, I haven't made it like this, but I am sure it would be just as good.