proof that lemons make everything better

Best-Ever Chocolate Frosting

for sophisticated palates only

This is going to seem like a catch-all recipe, and in a way it is. I have a tendency to combine recipes from several sources to get what I want. In this case, I couldn't decide if I was in the mood for chocolate or for lemon flavor.... so I put my hands together, and the results were divine, something like those orange-cream-centre candies in the Russell Stover box. I recommend it for a devil's food or yellow cake.

Prep time: ten minutes.

Shopping list

• 1 stick (1/2 cup) butter, softened. You MUST use real butter for this.
• One 3-ounce (small) brick cream cheese, softened.
• Vanilla extract. I like Penzey'sMexican Vanilla, it's nice and mellow.
• Lemon oil. This can be hard to find. I got mine from Williams-Sonoma but I don't think they carry it anymore. Boyajian is supposed to be the premier stuff. Lemon extract is not the same thing and I don't recommend it.
• Cocoa powder
• Powdered sugar
• milk

Process

• In a medium bowl, beat 1 stick butter and the cream cheese until combined and smooth.
• Blend in 1/4 tsp vanilla, and 1/2 tsp--or so--lemon oil, NOT lemon extract. Add a pinch of salt.
• Blend in 1/3 cup cocoa powder.
• Add, alternating, approx. 1/2 cup milk and 5-6 cups powdered sugar, until thick and spreadable. Makes enough to frost and fill three layers, generously.
• Note: this is a buttercream frosting, and very susceptible to heat. Spread only on a completely cool, preferably a chilled cake. It will slide and melt if the cake is even a little warm. Store frosted cake in the refrigerator.