This is a yummy alternative to plain chocolate buttercream- not too heavy and not too sweet.
1 pound (4 sticks) unsalted butter at room temp (can use salted too- I just love the creaminess of the unsalted.)
1 8 oz cube of cream cheese at room temp (you can up it to a 12 oz if you want it a little heavier, great for a filling but it wont pipe as lightly if you want swirls.)
3/4 cups dutch baking cocoa (or any unsweetened baking cocoa)
1 TBL real vanilla
Blend the first three ingredients until smooth then add
5 cups of powdered sugar
