Looking for an easy yummy Chocolate Frosting for a kids birthday

[Anonymous]

Any tried and true recipes?
Thanks!!

[Anonymous]

Chocolate Frosting Cook's Country
Makes about 4 cups

This recipe makes enough frosting for two 9-inch layers, a 13 by 9-inch sheet cake, one Bundt cake (made in a 12-cup Bundt pan) or 24 cupcakes. The frosting can be made up to 2 days ahead and refrigerated in an airtight container. Before using the frosting, let it stand at room temperature until softened, about 2 hours, then whip with an electric mixer briefly to re-fluff.

INGREDIENTS
20 tablespoons unsalted butter (2 1/2 sticks), cut into pieces and softened
3 tablespoons heavy cream
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
8 ounces semisweet chocolate, melted and cooled
3 cups confectioners' sugar
3 tablespoons cocoa

INSTRUCTIONS
1. CREAM BUTTER In an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, salt, and chocolate on medium-high speed until combined.

2. WHIP FROSTING Reduce mixer speed to medium-low. With motor running, slowly add confectioners' sugar and cocoa and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.

[Anonymous]

My favorite is actually chocolate cream cheese frosting. It's delicious, and not as sweet as regular frosting:

Chocolate Cream Cheese Frosting

1/4 cup butter, room temperature
4-oz cream cheese, room temperature
1/4 cup cocoa powder
3 tbsp milk
1 tsp vanilla extract
1 1/2 – 2 1/2 cups confectioners’ sugar

Beat together butter and cream cheese in a large mixing bowl until smooth. Sift in cocoa powder and beat until smooth. Add in milk and vanilla, along with about 1 1/2 cups confectioners’ sugar. Mix at medium speed until very smooth.
Add additional confectioners’ sugar as needed until frosting is thick, smooth and spreadable.