Instant Fudge Frosting

Source: Smitten Kitchen

Makes about 5 cups (A lot!)

6 ounces chocolate, melted and cooled (use any combination of unsweetened, bittersweet, or milk -- depending on how sweet you want it...)
4 1/2 cups confectioners’ sugar (no need to sift if you're using a food processor)
3 sticks (12 ounces) unsalted butter, at room temperature
6 tablespoons half-and-half or whole milk
1 tablespoon vanilla extract

Place all of the ingredients in a food processor and pulse to incorporate, then process until the frosting is smooth.

If you don't have a food processor, melt the butter on the stove, add the vanilla, sugar (sifted), milk and chocolate.

Frosting tip: You’ll want to watch a frosting like this carefully to make sure it doesn’t get too melty and soft. If it does, periodically put the bowl of frosting and your partially frosting cake back in the fridge to let it firm up and cool down again, then resume where you left off.

Planning to write on your cake? Whirl all of the frosting ingredients except the melted chocolate in the food processor until smooth. Set aside a half-cup of the white frosting for tinting and writing, then add the chocolate to finish making the frosting.